Dairy-Free Vegetable Spring Rolls with Sweet Chili Sauce

Ingredients

• 20 Spring roll wrappers
• 2 cups Shredded cabbage
• 1 cup Shredded carrots
• 1 cup Bean sprouts
• 1 cup Shiitake mushrooms
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 cups Vegetable oil
• 1/2 cup Sweet chili sauce

Instructions

1. 1Place the 1 cup of shiitake mushrooms in a bowl and cover with warm water. Let them soak until they are soft, about 10-15 minutes. Once softened, remove the mushrooms from the water and slice them thinly.
2. 2In a large bowl, combine the 2 cups of shredded cabbage, 1 cup of shredded carrots, 1 cup of bean sprouts, and the thinly sliced shiitake mushrooms.
3. 3Add the 2 tablespoons of soy sauce and 1 tablespoon of sesame oil to the vegetable mixture. Toss everything together until the vegetables are evenly coated.
4. 4Lay one spring roll wrapper flat on a clean surface. Place a small amount of the vegetable filling in the center of the wrapper. Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly to enclose the filling.
5. 5Repeat step 4 with the remaining spring roll wrappers and vegetable filling until all the filling is used.
6. 6Pour the 2 cups of vegetable oil into a large pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
7. 7Carefully place 2-3 of the rolled spring rolls into the hot oil, making sure not to overcrowd the pot. Fry the spring rolls for about 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to turn them gently.
8. 8Remove the fried spring rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. 9Serve the hot spring rolls immediately with the 1/2 cup of sweet chili sauce for dipping.

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