Indulge in these irresistible Vegan Spring Rolls (Risol)—golden, crispy wrappers stuffed with savory veggies and tofu, perfect as appetizers or snacks. Paired with a tangy sweet chili sauce, these Indonesian-inspired rolls are a crowd-pleaser for parties or cozy nights in!
Ingredients
For the Filling:
- 1 cup firm tofu, crumbled
- 1 carrot, julienned
- 1 cup cabbage, thinly sliced
- ½ cup bean sprouts
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp ground white pepper
- 2 tbsp chopped scallions
For Assembly:
- 12 spring roll wrappers (vegan)
- 2 tbsp cornstarch + 3 tbsp water (glue)
- Vegetable oil (for frying)
For the Dipping Sauce:
- ¼ cup sweet chili sauce
- 1 tbsp lime juice
- 1 tsp sriracha (optional)
Instructions
1️⃣ Prepare the Filling:
- Heat 1 tbsp oil in a pan. Sauté garlic until fragrant (~30 sec).
- Add tofu, carrot, cabbage, and bean sprouts. Stir-fry for 3-4 minutes.
- Season with soy sauce, sesame oil, and white pepper. Mix in scallions. Let cool.
2️⃣ Wrap the Rolls:
- Place a wrapper diagonally. Add 1 tbsp filling near the corner.
- Fold sides inward, then roll tightly. Seal the edge with cornstarch glue.
3️⃣ Fry to Crispy Perfection:
- Heat oil to 350°F (175°C) in a deep pan.
- Fry rolls in batches until golden brown (~3-4 minutes). Drain on paper towels.
4️⃣ Make the Sauce:
- Mix sweet chili sauce, lime juice, and sriracha in a bowl.
5️⃣ Serve Hot:
- Enjoy immediately with dipping sauce!
