Chinese Veggie Style Spring Rolls
Veggie Style Spring Rolls are a healthy, vegan option for dinner. While many recipes contain meat, chicken, or seafood, a vegetarian version is made with tofu instead of meat. Tofu is a great vegetarian alternative to beef or pork. Using vegetable-based spring roll fillings can make these snacks a delicious vegan treat for any time of the day. The long ingredient list makes these rolls a healthier and more appealing option than a meat-filled version.
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Servings: 10 servings
Calories: 224kcal
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Ingredients
Ingredients for Your Garlic Lamb:
- ¼ Cup Brown Sugar Light and Packed
- 2 tablespoons Soy Sauce Mushroom Variety and Your Favorite Kind
- 2 teaspoons Garlic Finely Chopped
- 1 teaspoon Cornstarch
- 1 teaspoon Orange Zest Fresh
- 1 Pound Lamb Lean and Ground
- 1 Tablespoon Ginger Minced
- 1 Tablespoon Garlic Minced
- 2 tablespoons Green Onions Fresh and Minced
- ½ teaspoon Red Pepper Flakes Crushed
- 1 Ounce Wine Rice Variety
- 1 Tablespoon Cornstarch
- ¼ Cup Water Warm
- 2 Ounces Noodles Rice Variety and Soaked in Water
- 4 Ounces Mushrooms Shiitake Variety, Stems Removed and Sliced Thinly
- 1 Onion Small in Size, Peeled and Sliced Thinly
- 1 Carrot Medium in Size, Peeled and Cut Julienne Style
- 1 Bell Pepper Red in Color, Cored, Seeded and Cut Julienne Style
- Dash of Salt and Black Pepper For Taste
- ½ Cup Basil Leaves Chiffonade Variety and Roughly Chopped
- 1 Tablespoon Oil Sesame Variety
- 1 Tablespoon Soy Sauce Your Favorite Kind
- 1 Pack Egg Roll Wrappers Your Favorite Kind
- 1 Egg Large in Size, Lightly Beaten and For Egg Wash
- Some Oil Peanut Variety and For Frying
Ingredients for Your Sweet Chili Scallion Dipping Sauce:
- ¼ Cup Scallions Finely Chopped
- ¼ Cup Thai Style Chili Sauce
- ½ Lime Fresh and Juice Only
Instructions
- The first thing that you will want to do is make your garlic style lamb. To do this use a large sized bowl and add in your white sugar, favorite kind of soy sauce, minced garlic, cornstarch and fresh orange zest. Stir thoroughly to combine and add in your lean lamb. Stir again to combine. Cover with a sheet of plastic wrap and place into your fridge to chill for the next 1 to 2 hours.
- Heat up a large sized wok placed over high heat. Once your wok is hot enough add in your oil and heat up until your oil begins to smoke. Once your oil is hot enough add in your ginger, minced garlic, fresh green onions and crushed red pepper flakes. Fry for at least 30 seconds.
- Then add in your lamb mixture and cook for the next 5 minutes or until your lamb is brown in color.
- After this time add in your rice wine and deglaze your wok. Bring this mixture to a simmer before mixing together your cornstarch and warm water to a small sized bowl. Whisk thoroughly until smooth in consistency and add into your wok. Stir to evenly incorporate and continue to cook until thick in consistency. Remove from heat and set aside for later use.
- Next drain your rice noodle and chop slightly. Set aside for later use. Clean your wok and place back over high heat. Add in your oil and heat until your oil begins to smoke. Once your oil begins to smoke add in your mushrooms, chopped onions, fresh carrot and chopped bell pepper. Cook for at least 3 minutes or until your vegetables are tender to the touch. Season with a dash of salt and pepper. Remove from heat and set aside to cool.
- Add your cooled vegetables, cooled lamb, noodles, fresh basil, sesame style oil and favorite kind of soy sauce into your wok. Toss thoroughly to evenly mix. Set aside for later use.
- Place one egg roll wrapper onto a flat surface. Brush the edges with some egg wash and place a spoonful or two of your filling into the center. Fold your wrapper over your filling and roll. Press firmly to seat. Repeat with your remaining filling and wrappers.
- Heat up a generous amount of peanut oil into a large sized wok. Once your oil is piping hot. Once hot enough add in your egg rolls and fry for the next 4 to 5 minutes or until golden brown in color. Remove and drain on a plate lined with some paper towels.
- While your egg rolls are frying make your dipping sauce. To do this add all of your dipping ingredients into a small sized bowl and whisk until smooth in consistency. Serve with your egg rolls and enjoy right away
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Notes
Veggie Style Spring Rolls are a tasty way to impress friends and family. They can be made with different types of vegetables. They are delicious when served with ketchup and tea. They can be prepared ahead of time and reheated at a later time. It is best to prepare a double batch of veg spring rolls, which are a great meal for the whole family. If you are looking for an alternative option to the traditional vegetarian springroll, this recipe is perfect for you.
Nutrition
Serving: 1serving | Calories: 224kcal | Carbohydrates: 16g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 437mg | Potassium: 291mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1595IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.