Vegetable Spring rolls are quick, easy to make appetizers/ hors d’ oeuvres with the goodness of vegetables ?
They can easily be the star of any get together with minimum effort.
Did you know, Spring rolls are also a popular ‘Indian-Chinese’ street food in India. I had written about Indian-Chinese cuisine, a while back. Click Chili Garlic Paneer to find out more…
About the Recipe
Vegetable Spring rolls are my vegan vegetarian take on this lip smacking appetizer. But you could always add shredded chicken, lamb, tofu, bean sprouts or your choice of protein as well along with the veggies ☺
For the roll stuffing, I took, shredded cabbage, carrots, bell peppers, green onions, green beans & hakka noodles. As for the wrapper, I used the store brought wrapper (TYJ Spring Roll Pastry) that is easily available online or in groceries.
The next important ingredient to any spring roll is the dipping sauce. You could always come up with something quick (for example, Thai Peanut Chili dipping sauce) or just pair it with a store-bought red chili sauce. Either way, keep in mind that the sauce needs to enhance the spring roll and not over power it.
Need this Vegetable spring roll to be Gluten free as well as vegan and vegetarian? Use the rice wrappers instead and omit using soy sauce for the filling. Instead use coconut aminos. Note: If using rice wrappers, don’t fry the rolls. Just wrap the filling and serve with your choice of dipping sauce.
Now lets see how quickly we can create magic with simple, healthy and nutritious ingredients ???