Vegan Crispy Spring Rolls

There are lots of crunchy vegetables and lots of flavor in these Vegan Crispy Spring Rolls. Theyre easy to make and taste great. Theyre great for snacks or as an appetizer.

Ingredients:

• 8 spring roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1 cup chopped mushrooms
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons cornstarch
• 2 tablespoons water
• Oil for frying

Instructions:

In a large bowl, combine cabbage, carrots, bean sprouts, and mushrooms

In a small bowl, mix soy sauce, sesame oil, garlic, and ginger

Pour over the vegetable mixture and toss to coat evenly

Lay out a spring roll wrapper and place 2 tablespoons of the vegetable filling near one corner of the wrapper

Fold the corner over the filling, then fold in the sides, and roll tightly

Mix cornstarch and water to form a paste

Use it to seal the edge of the wrapper

Repeat with remaining wrappers and filling

Heat oil in a deep skillet or fryer to 350F 175C

Fry the spring rolls in batches for 3-4 minutes, or until golden brown and crispy

Remove from oil and drain on paper towels

Serve hot with your favorite dipping sauce