Vegan Gluten Free Vegetable Herb Spring Rolls
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Learn more →Ingredients
4 servings
For the filling
- 2 oz glass noodles (mung bean vermicelli)
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 2 cups green cabbage, finely shredded
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 3 scallions, thinly sliced (green tops only)
- 1 tsp fresh ginger, finely grated
- 2 tbsp tamari
- 1 tsp sesame oil
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
For rolling
- 12 rice paper wrappers (8.5-inch round)
For pan-frying
- 3 tbsp neutral oil, for pan-frying
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- ½ tsp chili flakes (optional)
Instructions
- 1
Place the glass noodles in a heatproof bowl and cover with boiling water. Let soak for 5–7 minutes until softened and translucent, then drain well and use scissors to cut them into roughly 2-inch lengths. Set aside.
- 2
Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the cabbage and carrots and stir-fry for 2–3 minutes until just wilted but still with some bite. Add the bean sprouts, scallion greens, and grated ginger and cook for 1 minute more until fragrant.
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