Vegetarian Crispy Pork Spring Rolls

Indulge in these irresistible Vegetarian Crispy Pork Spring Rolls, a plant-based twist on a classic favorite that’s packed with bold flavors and satisfying crunch. Made with savory soy protein crumbles seasoned to perfection with soy sauce, garlic powder, and black pepper, these spring rolls are paired with a vibrant medley of julienned carrots, shredded cabbage, and fresh green onions sautéed in fragrant sesame oil and grated ginger. Wrapped in delicate rice paper and fried to golden, crispy perfection, they offer a delightful contrast of textures. Perfect as an appetizer or snack, these spring rolls are best served hot with your favorite dipping sauce, making them a crowd-pleasing delight for vegetarians and omnivores alike. Easy to prepare in just 35 minutes, they’re a flavorful addition to any meal!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Soy protein crumbles
• 2 tablespoons Soy sauce
• 1 teaspoon Garlic powder
• 0.5 teaspoon Ground black pepper
• 1 medium, julienned Carrot
• 2 cups, shredded Cabbage
• 3 stalks, chopped Green onions
• 1 teaspoon, grated Fresh ginger
• 1 tablespoon Sesame oil
• 12 pieces Rice paper wrappers
• 1 cup, for frying Vegetable oil

Directions

Step 1

In a large mixing bowl, combine the soy protein crumbles, soy sauce, garlic powder, and ground black pepper. Mix well and set aside for 5 minutes to allow the flavors to meld.

Step 2

In a large skillet over medium heat, cook the prepared soy protein crumbles for 3-4 minutes until lightly browned. Remove and set aside.

Step 3

In the same skillet, add sesame oil and sauté the grated ginger for 30 seconds until fragrant.

Step 4

Add the julienned carrots, shredded cabbage, and chopped green onions to the skillet and stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 5

Mix the cooked soy protein crumbles with the sautéed vegetable mixture, stirring to combine evenly. Remove from heat and let cool slightly.

Step 6

Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until just soft but not completely limp.

Step 7

Lay the softened rice paper on a flat surface and place a generous tablespoon of the filling mixture near one edge of the wrapper.

Step 8

Fold the sides of the wrapper over the filling, then roll up tightly to enclose the filling. Repeat with remaining wrappers and filling.

Step 9

In a deep-frying pan, heat vegetable oil over medium-high heat. Fry the spring rolls in batches, ensuring they do not touch each other, for about 2-3 minutes per side or until golden and crispy.

Step 10

Remove with a slotted spoon and drain on paper towels.

Step 11

Serve hot with your favorite dipping sauce.

Nutrition Facts

Serving size	(922.7g)

Amount per serving	% Daily Value*
Calories	2738.0

Total Fat 227.2g	0%
Saturated Fat 32.4g	0%
Polyunsaturated Fat 140.3g
Cholesterol 0mg	0%
Sodium 1313.7mg	0%
Total Carbohydrate 139.2g	0%
Dietary Fiber 19.2g	0%
Total Sugars 16.4g
Protein 63.6g	0%

Vitamin D 0IU	0%
Calcium 359.1mg	0%
Iron 12.2mg	0%
Potassium 1948.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.6%

Protein: 8.9%

Carbs: 19.5%