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Easy Vegan Spring Rolls Recipe
These easy vegan spring rolls were inspired by my favorite spring rolls from a Thai restaurant my husband used to work near! Unfortunately, it’s over an hour away…
Have you ever loved a food out so much that you were willing to try to make it at home?
I have! These are called copycat recipes and you can find them all over the internet.
The recipes I have recreated at home include the spring roll recipe below, a burrito I loved from Moe’s (nowhere to be found where I live, after we moved), and a Starbucks frappuccino (sick of paying $6+ for a coffee!?).
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It Took Team Work to Recreate These Spring Rolls!
If you’ve ever attempted to make a food taste exactly like a food out, you’ll find that it sometimes takes a few tries!
Sometimes you’ll completely fail the first couple of times, other times the food may be just slightly off.
Luckily, this spring roll recipe was easier to make than we had first thought. I say we, because my husband was part of this recipe creation, too!
We started off with the only egg roll wrappers we could find from where we usually get groceries, which is Walmart (there aren’t many places to get groceries out here for a reasonable price, I miss being near a Wegmans!)
The egg roll wrappers were dry…
Do yourself a favor and never attempt to make spring rolls with dry wrappers. You’ll become frustrated and most likely just give up.
Buy Frozen Egg Roll Wrappers
Yes, it is sooo important to buy egg roll wrappers from the frozen section of a store that it has it’s own section.
And, there was only ONE store in my area that sold these. It wasn’t Walmart. Nor Safeway. Not even the natural health food store (which is amazing, by the way).
The only place I could frozen egg roll wrappers was at a super saver store. This store has a lot of international food sections in it, a lot of bulk foods, and produce. So, your best bet at finding frozen egg roll wrappers would be at a similar type of store; one with great international food sections.
The frozen ones you’ll want to will also use regular flour, not tapioca flour.
Another thing to note about the correct wrappers is that they are square, not circle.
Once you find the right egg roll wrappers, the rest of this recipe is so easy it’s the next thing on my list to teach my 7 year old!
Easy Vegan Spring Rolls Recipe
Now that I know how to make these the right way I know that these are super simple to make!
Start by getting your frozen egg roll wrappers out to thaw. The amount of time it takes for them to thaw will vary depending on the exact kind you get. Mine said half an hour to thaw, so taking them out before I started making the insides of them was just about the perfect time.
Start by washing the cabbage, getting as much water out of it as possible! This is what I use to get water off all the cabbage leaves.
Then add to a food processor and process til fine. (This is the one I have.)
Chop up the carrots as fine as you can. Seriously, the finer they are the better!
Saute the cabbage and carrots on the stove on medium heat. This helps with getting rid of excess water. DO NOT add any water or oil to the veggies!
Once done, let cool, then place in the fridge to cool more.
Next, boil water on the stove.
Once boiling, add in the vermicelli. Cook the vermicelli til tender, about 5 minutes.
Drain and let cool.
Once cool enough to tough, chop it up and mix in with the cooled veggies.
How to Fill and Roll Spring Rolls
Once the insides are cooled and mixed well, it’s time to fill and roll the spring rolls!
First place a single wrapper on a plate or clean surface, with one point at you and the opposite point away from you, like a diamond.
Then add some of the filling.
These do NOT need a lot of filling inside of them, a tablespoon, possibly a little more than a tablespoon at most, as you can see in the picture above.
Place the filling halfway between you and the middle of the wrapper.
Then fold the end closer to you up, like in picture 3 above.
After that, fold in both sides so they are even, as in picture 4 above.
Finally, just roll the filling up, so it ends up looking like picture 5 below.
If they start to unroll, add a tiny bit of water at the tip to help it stick.
Once you have the spring roll wrapped (the hard part is over!), then decide whether you want to fry them or bake them.
Obviously, baking them in the oven is going to be healthier than frying them in oil. But, it’s up to you.
With frying them, they tasted exactly like the ones from the Thai Restaurant. But, myself and girls liked them baked, as well.
Bake at 400°F for about 25 minutes. The exact length of time will vary with your oven, and whether you are using a silpat or wax paper underneath. The last place we lived in, the oven needed longer to bake than where we live now.
You’ll know they are done when they start to get a slightly more gold color (image on left below), and they are hard on the outside, making them crunchy.
Add oil to and turn on your fryer to 450ºF and be sure it’s all the way heated before frying. Or, if using a skillet on the stove, add oil and turn stove onto medium to high heat and wait for it to be hot enough. It should sizzle if you add a drop of water to it.
Be careful not to burn yourself if you are frying them, this is one part that I would not let my kids do by themselves at their current ages (oldest is 7).
Place one in crease side down and wait about 30 seconds to 2 minutes before turning it over. If you’re keeping on eye on them, which you should be, then you’ll notice when the bottom is golden, turn them over at that point. Then wait for the other side to golden. If need be, tilt it on both sides in the oil to have them be gold all around.
When done, it should look like the spring rolls on the right, below. Also, with a crunch!
Let them cool and then enjoy!
Easy Vegan Spring Rolls
Thai restaurant inspired vegan spring rolls! Tastes just like they do from the restaurant, your family will love these!
- 1 green cabbage
- 2 medium carrots
- 1 bundle vermicelli
- 1 package frozen egg roll wrappers
- oil (optional, only need if frying)
Take frozen egg wrappers out to thaw
Wash, dry, and process cabbage in food processor
Finely chop up carrots
Cook veggies over medium to high heat to remove excess water (do not add anything other than veggies to pan), let cool in fridge
Cook Vermicelli, then let cool, chop into 1 inch sections, let cool, mix well into bowl with veggies
preheat over to 400°F if baking, fryer to 450°F or skillet on medium to high heat with oil in what you're using if frying
Fill and roll the spring rolls, making sure ends stick, each roll only needs about 1 tbsp of filling
If baking; finish rolling all spring rolls, then bake for about 25 minutes, or until outside becomes hard and crunchy
If frying; add one spring roll to the oil crease side down, wait to golden on bottom, then flip
For frying; continue rolling spring rolls and frying them all until done
Let cool and enjoy!
*Make sure to use egg roll wrappers from the freezer section.
**This freeze and reheat in the oven well.
***You may have leftover filling.