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.
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!