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Crispy Sesame Veggie Spring Rolls with Ginger-Soy Dipping Sauce

A pile of crispy, golden brown Sesame Veggie Spring Rolls served with a small white bowl of dark dipping sauce.
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Follow these steps to make crispy, flavorful vegetarian spring rolls filled with crisp vegetables and sesame seeds, served with a simple dipping sauce.

Ingredients

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  • 12 sheets spring roll wrappers (or rice paper wrappers for fresh rolls)
  • 1 tablespoon sesame oil
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1 cup bean sprouts
  • 4 ounces firm tofu, pressed and crumbled
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying (if making crispy rolls)
  • For the Dipping Sauce: 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame oil

Instructions

  1. Prepare the filling: Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the crumbled tofu and cook until lightly browned, about 5 minutes.
  2. Add the carrots, cabbage, and ginger to the skillet. Cook until the vegetables soften slightly, about 3 minutes.
  3. Stir in the soy sauce, toasted sesame seeds, and black pepper. Mix well. Remove from heat and stir in the bean sprouts. Let the filling cool completely.
  4. Prepare the wrappers: If using spring roll wrappers, briefly dip each wrapper in warm water until pliable. If using rice paper, follow package directions for softening. Lay the softened wrapper flat on a clean surface.
  5. Place about 2 tablespoons of the cooled filling near the bottom edge of the wrapper.
  6. Fold the bottom edge up over the filling. Fold in the sides. Roll tightly upward until the roll is sealed. Repeat with remaining wrappers and filling.
  7. If making crispy rolls: Heat 1 inch of vegetable oil in a deep pan to 350°F (175°C). Carefully fry the rolls in batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Remove and drain on paper towels.
  8. If making fresh rolls: Serve immediately without frying.
  9. Prepare the dipping sauce: Whisk together all dipping sauce ingredients in a small bowl until the sugar dissolves.
  10. Serve the warm, crispy rolls or fresh rolls immediately with the dipping sauce.

Notes

  • For extra crispiness in fried rolls, use traditional wheat-based spring roll wrappers instead of rice paper.
  • If you prefer fresh rolls, soak the rice paper wrappers slightly longer to keep them soft and pliable for wrapping.
  • You can prepare the filling up to one day ahead and store it in the refrigerator.

Nutrition

Find it online: https://tasteportfolio.com/sesame-veggie-spring-rolls-recipe/