Dairy-Free Vegetable Spring Rolls with Peanut-Free Dipping Sauce

Ingredients

• 12 wrappers Spring roll wrappers
• 1 cup Shredded carrots
• 1 cup Shredded cabbage
• 1 cup Bean sprouts
• 1/2 cup Shiitake mushrooms
• 1/4 cup Green onions
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 2 cups Vegetable oil
• 2 tablespoons Sunflower Seed Butter
• 2 tablespoons Rice vinegar
• 1 tablespoon Soy sauce
• 1 teaspoon Honey
• 1 clove Garlic
• 2 tablespoons Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine carrots, cabbage, bean sprouts, mushrooms, green onions, soy sauce, and sesame oil.
2. 2Lay a spring roll wrapper on a flat surface. Place a spoonful of the vegetable mixture in the center.
3. 3Fold the sides of the wrapper inward, then roll tightly from the bottom up.
4. 4Heat vegetable oil in a deep fryer or large pot to 175°C.
5. 5Fry the spring rolls for 2-3 minutes per side, or until golden brown and crispy.
6. 6For the dipping sauce, whisk together sunflower seed butter, rice vinegar, soy sauce, honey, garlic and water until smooth.
7. 7Serve the spring rolls with the dipping sauce.

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