Pan-Fried Veggie Spring Rolls

Looking for a tasty way to enjoy your spring rolls? Try these Pan-Fried Veggie Spring Rolls. It’s gluten-free, vegan, and so simple to make.

Boy, do I have a simple appetizer or dinner for you. This veggie spring roll filling is cooked and seasoned then wrapped in rice paper. Once you fold them up, you pan-fry them in a non-stick skillet with avocado oil. That’s it. Enjoy them as dinner or as a simple appetizer.

You can definitely make the filling ahead of time (up to a day in advanced) and then stuffed and fried the day of to make your life simpler. You’re going to enjoy these.

Pan-Fried Veggie Spring Rolls

Here’s What You Need

  • rice paper
  • carrots
  • broccoli
  • scallions
  • bell pepper
  • cabbage
  • ginger
  • coconut aminos
  • sesame seeds
  • avocado oil
  • cilantro

You can shop all your favorite pantry staple items from Thrive Market and get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount).

Pan-Fried Veggie Spring Rolls

Other Recipes You’d Enjoy

Pan-Fried Veggie Spring Rolls

Pan-Fried Veggie Spring Rolls

Pan-Fried Veggie Spring Rolls

Looking for a tasty way to enjoy your spring rolls? Try these Pan-Fried Veggie Spring Rolls. It's gluten-free,vegan, and simple to make.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Servings 4

Ingredients
  

  • 12 rice paper sheets
  • 2 carrots grated
  • 1 head broccoli chopped small
  • 4 scallions sliced
  • 1 red bell pepper sliced
  • 3 cups green cabbage shredded
  • 1 tbsp ginger grated
  • 3 tbsp coconut aminos plus more for serving
  • sesame seeds for serving
  • 1/3 cup avocado oil plus 1 tbsp
  • cilantro for serving
  • salt and pepper to taste

Instructions
 

  • In a large skillet, add the 1 tbsp avocado oil, carrots, ginger, broccoli, bell pepper, scallions, cabbage, coconut aminos, salt, and pepper, cook on medium heat for about 7-8 minutes until it’s soft.
  • In a larde bowl, add warm water.
  • Then place a clean damp towel in front of you.
  • Place the rice paper one at a time in the warm water until it wilts. Place it on the damp towel and add some of filling in the center. Fold up all the sides.
  • Heat 1/3 cup avocado oil in a cast iron skillet on medium/high heat. Once hot, add the spring rolls seam side up. Cook for about 3 minutes per side or until crispy.
  • Remove and top with sesame seeds and cilantro. Serve with coconut aminos or soy sauce and enjoy!
Keyword Gluen-Free, Plant Based Recipe, Vegan Food

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.