Vegan Spring Rolls with Sweet Chili Dipping Sauce
- 200 g (7 oz) green cabbage finely shredded
- 150 g (5.3 oz) carrots coarsely grated
- 100 g (3.5 oz) red onion thinly sliced
- 15 ml (1 tablespoon) fresh ginger finely grated
- 20 ml (1 1/2 tablespoons) rapeseed oil divided
- 20 ml (1 1/2 tablespoons) light soy sauce divided: 15 ml for filling 5 ml for dipping sauce
- 65 ml (1/4 cup + 1 teaspoon) sweet chili sauce divided: 5 ml for filling 60 ml for dipping sauce
- 1/4 teaspoon salt plus more to taste
- 1 clove garlic minced
- 12 spring roll wrappers (18x18 cm / 7x7 inches)
1. Prepare dipping sauce: Combine 60 ml sweet chili sauce 15 ml rice vinegar 5 ml light soy sauce and minced garlic in small bowl. Stir well. Set aside.
2. Preheat oven to 200°C (400°F). Line baking sheet with parchment paper.
3. Heat 15 ml rapeseed oil in pan over medium heat. Add cabbage carrots and red onion. Sauté 5-7 minutes until tender but crisp.
4. Stir in ginger 15 ml light soy sauce 5 ml sweet chili sauce and 1/4 teaspoon salt. Cook 1 minute. Remove from heat. Cool slightly.
5. Place spring roll wrapper on surface like diamond. Add 1 1/2 tablespoons filling to bottom third. Fold bottom corner over filling fold sides inward roll tightly into triangle. Seal edge with water. Repeat.
6. Arrange rolls seam side down on baking sheet. Brush with remaining rapeseed oil.
7. Bake 15-20 minutes turning once until golden brown and crispy.
8. Serve hot with dipping sauce.
- oven
- baking sheet
- parchment paper
- pan
- cutting board
- knife
- grater
- spoon
- filo dough brush
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