Ingredients
Crispy Spring Rolls:
8 spring roll wrappers
1 cup shredded cabbage
1 medium carrot, julienned
½ cup bean sprouts
½ cup tofu, crumbled
2 spring onions, finely chopped
1 clove garlic, minced
1 tsp grated ginger
1 tbsp soy sauce
½ tsp sesame oil
½ tsp ground white pepper
1 tbsp cornflour mixed with 2 tbsp water (for sealing)
Vegetable oil for frying
Salad:
1 small cucumber, thinly sliced
½ red pepper, thinly sliced
½ cup bean sprouts
¼ red onion, finely sliced
1 small avocado, diced
1 tbsp sesame seeds
1 small red chilli, finely sliced (optional)
Fresh coriander, chopped, for garnish
Dressing:
2 tbsp peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tsp maple syrup
1 tsp sesame oil
1–2 tbsp water (to thin, if needed)
Method
Heat a little oil in a pan. Sauté garlic and ginger for 30 seconds, then add cabbage, carrot, bean sprouts, and tofu. Stir-fry for 3–4 minutes until softened. Add soy sauce, sesame oil, and white pepper. Cool slightly.
Place filling onto wrappers, fold and roll tightly, sealing edges with cornflour paste.
Heat oil to 180°C and fry spring rolls in batches for 3–4 minutes until golden. Drain on paper towels.
Whisk all dressing ingredients together, adding water to thin as needed.
Toss salad ingredients with dressing, garnish with sesame seeds and coriander.
Serve the crispy spring rolls with the salad and extra dressing if you want, and enjoy!
by Whiterabbit2000
4 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/crispy-vegan-spring-roll-salad)
Ingredients
Crispy Spring Rolls:
8 spring roll wrappers
1 cup shredded cabbage
1 medium carrot, julienned
½ cup bean sprouts
½ cup tofu, crumbled
2 spring onions, finely chopped
1 clove garlic, minced
1 tsp grated ginger
1 tbsp soy sauce
½ tsp sesame oil
½ tsp ground white pepper
1 tbsp cornflour mixed with 2 tbsp water (for sealing)
Vegetable oil for frying
Salad:
1 small cucumber, thinly sliced
½ red pepper, thinly sliced
½ cup bean sprouts
¼ red onion, finely sliced
1 small avocado, diced
1 tbsp sesame seeds
1 small red chilli, finely sliced (optional)
Fresh coriander, chopped, for garnish
Dressing:
2 tbsp peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tsp maple syrup
1 tsp sesame oil
1–2 tbsp water (to thin, if needed)
Method
1. Heat a little oil in a pan. Sauté garlic and ginger for 30 seconds, then add cabbage, carrot, bean sprouts, and tofu. Stir-fry for 3–4 minutes until softened. Add soy sauce, sesame oil, and white pepper. Cool slightly.
2. Place filling onto wrappers, fold and roll tightly, sealing edges with cornflour paste.
3. Heat oil to 180°C and fry spring rolls in batches for 3–4 minutes until golden. Drain on paper towels.
4. Whisk all dressing ingredients together, adding water to thin as needed.
5. Toss salad ingredients with dressing, garnish with sesame seeds and coriander.
6. Serve the crispy spring rolls with the salad and extra dressing if you want, and enjoy!
This looks really good. I bet it taste good.
Crispy spring roll salad sounds lit! Wonder if it’d work well with peanut sauce. Hungry just thinking.
That’s my kinda salad lol