Vegan Spring Rolls with Veggie Filling
Ingredients
- 4 tablespoons coconut oil, divided
- 1 small yellow onion, finely diced
- 1 garlic clove, minced
- 1 teaspoon freshly grated ginger
- 1 large carrot, grated, about 1 1/2 cups
- 6–8 portobello mushrooms, diced
- 1 cup thinly sliced green cabbage
- 1 chives, diced
- 1/2 teaspoon salt
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 12 spring roll wrappers
Preparation
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and sauté.
Add the garlic, ginger, carrots, and mushrooms and sauté.
Add the cabbage, chives, and salt and sauté a bit longer.
In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil, then add it to the skillet. Stir to coat the veggies well. Remove from the heat and allow to cool slightly.
Place one spring roll wrapper on a flat surface in front of you, with a corner facing you. Place 2 tablespoons of the filling in a line in the middle of the wrapper. Fold the side corners toward the center on top of the filling and the bottom corner over the top of the filling. Brush a little water on the top corner and roll it up.
Heat the remaining 3 tablespoons of oil in the skillet over medium heat. Place a few spring rolls in the pan at a time to allow for even cooking. Cook 2-3 minutes per side until cooked through and golden.
These spring rolls are a tastebud pleaser!
