Vegan spring rolls are a traditional food usually prepared and celebrated for Chinese New Year. But, I find these vegan spring rolls a wonderful thing no matter what time of year. To boot, these are entirely vegan! As a newly appointed vegan I sometimes feel left out of the culinary world, but when you stumble on a food item such as these, your moment of joy surges.
Spring rolls are quite delicious and can vary from land to land. I suppose this is more of a fusion vegan roll. Fused with rice noodles, and hot spices, yet tamed with the common taste of shredded carrots and peppers. So many options here. Fill with avocado, mushrooms, spring onions, or whatever other version you can invent. I love making these to accompany a salad, or as an appetizer in a meal. Eat alone, or eat paired with the usual ingredients of a Vietnamese inspired dish.
Fry or raw?
To fry or not to fry. I’ve honestly never been restaurant quality successful with frying these up. I’ve been told by native women from Thailand for example, the best way to fry these up is to let them sit over-night before you fry. By letting them sit, they have time to dry out. Thus, giving a better outcome to the frying. Another possibility to a successful fry might be to double wrap these. I find mine always fall apart. I would love some feedback from anyone out there who has nailed it. Which is why I avoid the fry with these rolls.
Keeping them cold, packed with vegetable goodness is a treat one should enjoy cold or fried. Let us not forget about the importance of the herb here. Mint, basil and cilantro are the most common herbs used in the spring roll. All three options are personal preferences. Certainly, when leaving the roll raw, the herbs pack a greater punch with unbeatable flavor.
Vegan Spring Rolls
- 1 pack rice paper wrappers for spring rolls
- 1/2 head cabbage finely sliced
- 1-2 long peppers red or green
- 3-6 medium carrots shredded,peeled, cut
- 1 pack noodles cooked and drained
- 2 TBS rice vinegar for the noodles
- 1-2 TBS fish sauce substitute for the noodles
- 1-2 whole avocado sliced in thin strips
- 1 medium mango peeled and sliced thin
- 1 bundle fresh cilantro, mint or basil to add into and on top
- 1 small ginger grated
- prepare your ingredients. I like to peel and cut the carrots
- then put them through my shredder, which in turn, saves time. put aside
- slice the cabbage and add the pepper and some rice vinegar and set aside.
- pour water over noodles and let sit covered for 5 min.
- get work area ready for rolling
- serve when ready.