Thai restaurant inspired vegan spring rolls! Tastes just like they do from the restaurant, your family will love these!
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.