Crispy Vegan Thai Spring Rolls with Peanut Sauce – Easy and Delectable Snack for Your Next Gathering!

Allergens

N/A

Ingredients

• 12 large spring roll wrappers
• 1 cup julienned carrots
• 1 cup thinly sliced red cabbage
• 1 cup shredded beets
• 1 cup diced firm tofu
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/4 cup crushed peanuts
• 1/2 cup vegan peanut sauce (store
• bought or homemade)
• Cooking oil for frying

Instructions

1. Place a spring roll wrapper on a clean surface, with one corner facing you.
2. Layer carrots, red cabbage, beets, tofu, cilantro, and green onions onto the wrapper, leaving a small border around the edges.
3. Sprinkle crushed peanuts over the vegetables.
4. Fold the bottom corner of the wrapper over the filling and tuck in the sides.
5. Roll the spring roll up tightly and seal the edge with a bit of water.
6. Repeat with remaining wrappers and ingredients to make 12 spring rolls.
7. In a deep pan, heat about 2 inches of cooking oil to 350°F (180°C).
8. Fry the spring rolls in batches for 4 5 minutes, turning occasionally, until golden brown and crispy.
9. Remove from oil with a slotted spoon and drain on paper towels.
10. Serve immediately with vegan peanut sauce for dipping.

Chef’s Insight

To prevent the spring roll wrappers from tearing, be gentle when handling them and make sure they are fully hydrated before adding the filling.

Notes

Use high-quality vegan peanut sauce to enhance the overall taste of this dish.