Vegan Fried Spring Rolls Wheat Free And Soy Free Food

VEGAN FRIED SPRING ROLLS (WHEAT-FREE AND SOY-FREE)

Steps:

• Briefly saute (high heat) garlic, onion, collard greens, and ginger in a few Tbsp oil until veggies are softened and reduced in size.
• Turn off heat and combine all other vegetables and spices into the hot vegetable mix.
• Heat deep-frying oil in separate pan over medium heat (in my experience, if heat is too high, rice wrappers will burst).
• Quickly rinse each side of one spring roll sheet under warm tap water to soften. Spoon a few tablespoons of mixture at the end of wrap, roll like a sushi roll, and fold over ends, squeezing out extra air (extra air also encourages bursting, while the multiple layers of this rolling technique discourage bursting.
• Fry up to 3 spring rolls at a time for a few minutes or until wraps are crispy, turning once. Quickly refrying when the rolls are cool will prevent loss of crispiness.

VEGETARIAN SPRING ROLLS

Steps:

• Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
• Drain, rinse in cold water and drain again.
• Cut into 2-inch lengths.
• Heat the peanut oil in a wok over high heat.
• Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
• Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
• Stir in the rice noodles.
• Arrange the wrappers on the counter, pointing diagonally.
• Spoon a bit of the filling onto the bottom corner of the wrapper.
• Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
• Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
• Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
• You may want to flip the spring rolls halfway through baking.
• You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.