Thai restaurant inspired vegan spring rolls! Tastes just like they do from the restaurant, your family will love these!
Course Appetizer, Side Dish, Snack
Keyword spring rolls
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Chill Time 25 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 25spring rolls
Author Shawna Clapper
Cost $5
Equipment
Deep Fryer
Large Skillet
flipper or spoon
Tongs
medium sized pot
strainer
cutting board
food processor optional
Ingredients
1cabbagegreen or red
2carrotsmedium
1bundlevermicelli
1packagefrozen spring roll wrappers
peanut oil(optional, only need if frying)
Instructions
Wash, dry, and process cabbage in the 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 the fridge.
Take frozen spring roll wrappers out to thaw.
Cook Vermicelli, then let cool, chop into 1 inch sections, let cool, mix well into the bowl with veggies.
Preheat the deep fryer to 400-450°F with oil in it.
Fill and roll the spring rolls, making sure ends stick, each roll only needs about 1 tbsp of filling.
Add one spring roll at a time to the deep fryer basket, crease side down, allow the oil to seal the spring roll before dipping the basket down further into the oil. Fry for about 2-3 minutes, or until golden. Remove from the deep fryer and place on a plate or platter, preferable with a clean towel or paper towels to help soak up excess oil.
Continue rolling spring rolls and frying them all until you either run out of filling or run out of spring roll wrappers (you will most likely run out of spring roll wrappers first).
Let cool and enjoy with your favorite plum or orange sauce!
Video
Notes
Make sure to use spring roll wrappers from the freezer section.
This freezes and reheat in the oven and air fryer well.
You may have leftover filling, feel free to sprinkle some orange or plum sauce over the leftovers and enjoy as is!