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.