Vegetarian Spring Rolls

Vegetarian Spring Rolls filled with fresh vegetables and pan fried until golden and crispy. A simple, better-than-takeout recipe that’s easier to make at home than you think!

📝 Ingredients

• 4 tablespoons coconut oil, divided
• 1 small yellow onion, finely diced
• 1 garlic clove, minced
• 1 teaspoon freshly grated ginger
• 2 large carrots, grated (about 1 1/2 cups)
• 6 shiitake mushrooms, stemmed and diced
• 1 cup thinly sliced kale
• 1 cup thinly sliced Napa cabbage
• 1 scallion, diced
• 1/2 teaspoon kosher salt
• 1/4 cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 14-15 spring roll wrappers

👨‍🍳 Instructions

1. 1Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the onions and sauté for 2 minutes until softened.
2. 2Add the garlic, ginger, carrots, and mushrooms and sauté for 3 minutes, until fragrant.
3. 3Add the cabbage, kale, scallions, and salt and cook for another 3 minutes, until the vegetables are wilted and tender.
4. 4In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Pour the sauce into the skillet and toss to coat the vegetables evenly. Remove from heat and let the filling cool slightly.
5. 5Place a spring roll wrapper on a flat surface with a corner facing you, forming a diamond shape. Add about 2 tablespoons of the filling in a line across the center.
6. 6Fold the left and right corners over the filling, then fold the bottom corner up and roll tightly like a burrito. Brush a little water on the top corner to seal.
7. 7Heat the remaining 3 tablespoons of oil in the skillet over medium heat.
8. 8Working in batches, add the spring rolls seam side down, leaving space between each one. Cook for 2 to 5 minutes per side, turning occasionally, until golden brown and crispy all over. Each spring roll will take about 7 to 10 minutes total.