Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Vegan Fried Spring Rolls




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown



List of Ingredients




oil (for frying)
4 garlic clove, minced
1 small onion, thinly sliced
1 bunch collard greens, thinly sliced
1 teaspoon grated fresh ginger
1/2 bunch fresh cilantro, chopped
1 teaspoon dried red pepper flakes
1/2 teaspoon coriander powder
2 medium carrot, grated
1 1/2 cups cooked black-eyed peas
1 teaspoon salt (or to taste)
24-36 dried rice spring roll wrappers

Recipe



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.