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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Main Course
Ingredients Method

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

Method
 

  1. 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.
  2. In a larde bowl, add warm water.
  3. Then place a clean damp towel in front of you.
  4. 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.
  5. 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.
  6. Remove and top with sesame seeds and cilantro. Serve with coconut aminos or soy sauce and enjoy!