Vegan Mini Spring Rolls
If your snack isn’t bite-sized and crunchy, is it even worth it?
These vegan mini spring rolls are the Beyoncé of finger food.
Crispy on the outside, colorful on the inside—basically, like your favorite influencer but edible and way more satisfying.
You wrap these babies like tiny, edible presents full of veggie goodness.
They sizzle into golden glory faster than your latest situationship fizzled out.
Perfect for parties, solo Netflix binges, or impressing your in-laws without effort.
Plus, they’re plant-based, so you can pretend you’re being virtuous.
Dip them in sauce and call it self-care.
Vegan Mini Spring Rolls
Crispy mini vegan spring rolls stuffed with fresh veggies and seasonings, then baked or fried until golden and served with dipping sauce.
Ingredients
- 12 spring roll wrappers mini size
- 1 cup shredded cabbage
- 1/2 cup grated carrots
- 1/4 cup thinly sliced scallions
- 1/2 cup bean sprouts
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic minced
- 1 tbsp olive oil for brushing or frying
Instructions
- In a bowl, toss cabbage, carrots, sprouts, scallions, soy sauce, ginger, and garlic.
- Lay out wrappers under a damp cloth to prevent cracking.
- Place 1 tbsp of filling on each wrapper.
- Roll tightly, sealing edges with water like you mean it.
- Brush with olive oil or fry until golden and extra.
- Serve with sweet chili sauce and a smug grin.
Notes
🧪 Nutritional Values (Per Roll)
- Calories: 75
- Total Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
🌿 Vitamins & Minerals (Per Roll)
- Vitamin A: 20%
- Vitamin C: 18%
- Iron: 6%
- Folate: 8%
- Vitamin K: 22%
💡 Tips for Drama-Free Deliciousness
- Don’t overstuff—no one likes a leaky roll.
- Use a damp cloth on wrappers to avoid cracking.
- Want extra crunch? Bake them longer, but watch like a hawk.
- Add tofu bits or mushrooms if you’re feelin’ fancy.
- Dip like you mean it, honey. This is your moment.
