Vegan Spring Rolls

Author: Minimal Eats

Recipe type: Rolls, Appetizer Cuisine: Vegan, Chinese

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins

Serves: 8


Vegan springs rolls. They are ready in only 15 minutes and you can use your favorite veggies. They are extremely easy to make and so delicious!


Extra virgin olive oil

4 cloves of garlic

1 onion

2 carrots

4 leaves of cabbage

1 ounce or 30 grams soy sprouts

2 tablespoons tamari or soy sauce

8 sheets spring roll pastry


Sweet and sour sauce


Heat extra virgin olive oil in a wok (1 tablespoon is enough), add the vegetables (the sliced garlic, julienned onion, carrots and cabbage, and soy sprouts) and the tamari sauce. Cook for about 5 minutes over medium-high heat.

You can see how to make the vegan spring rolls in the sixth photo of this post. You only have to place wrapper like diamond, place 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, paint a little water along the edge and close it up.

Heat plenty of extra virgin olive oil in the wok and when it’s very hot, add the spring rolls and cook them for about 1 minute or until both sides are golden brown.

Nutrition Information

Serving size: 1 spring roll (excluding oil) Calories: 279 Fat: 18 g Saturated fat: 4.5 g Carbohydrates: 25.4 g Sugar: 2.1 g Sodium: 381.4 mg Fiber: 1.7 g Protein: 4.6 g

Recipe by Simple Vegan Blog at


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