These veggie spring rolls are perfect for a filling appetizer or main course! Crunchy veggies wrapped in rice paper and lightly pan fried until crispy, paired with a flavorful peanut dipping sauce.
Peel the shallot and thinly slice it across the short end, creating rings. Separate the rings with your hands.
Warm 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the shallots and cook, stirring frequently, for two minutes. Add the garlic, coleslaw mix, and broccoli slaw mix and cook, stirring frequently, for another minute, then add the soy sauce and cook for one more minute. Remove mixture from heat and transfer to a plate or bowl to cool. (You can jump ahead and prep the sauce for step 4 as the mixture cools, but don’t start the heat)
Once the mixture has cooled, make each spring roll one at a time. Prepare a wide bowl of water, large enough to dip the rice paper. Briefly dip the rice paper, turning it so every part touches the water. Place the rice paper on a clean, smooth surface and fill with ¼ cup of filling. Roll the spring roll as shown in the included video. [The rice paper softens more overtime. If it feels rigid, wait a minute and try again. Try to make the rolls as tight and cylindrical as possible, wide/flat rolls don’t fry as nicely.]
Once the rolls are prepped, prepare the sauce. Combine the cornstarch with ¼ cup warm water and mix until dissolved. Combine this and all the sauce ingredients in a small saucepan and place over low heat as you pan fry the spring rolls, mixing occasionally. If needed, add a splash of water to the sauce to maintain a silky consistency as it simmers.
Warm 2 tablespoon of oil over medium-high heat in a large skillet. Once hot, add 5 spring rolls (make sure they don’t touch, they will stick together). Pan fry the rolls, turning occasionally, until the outside is crispy, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the next 5 rolls, adding a little more oil if needed.
Serve immediately with peanut sauce on the side.
Video
Nutrition
Serving: 1 roll + 1/10th sauceCalories: 100kcal
Keyword Crispy Veggie Spring Rolls, Peanut Sauce, Spring Rolls, Veggie Spring Rolls
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