Vegan Recipe: Red Cabbage Spring Rolls with Soy Ginger Dipping Sauce

Red Cabbage Spring Rolls with Soy Ginger Dipping Sauce

I love spring rolls and these colourful vegan cabbage spring rolls are a great treat for any day of the week. Using rice paper there is no need to batter these in egg and this Kikkoman dipping sauce can be used for all manner of dumplings, dim sum or tempura.

Red Cabbage Spring Rolls with Soy Ginger Dipping Sauce

Ingredients for Spring Rolls

100g finely shredded red cabbage
1 medium carrot shredded
1 quarter onion finely chopped
1-2 tsp Kikkoman Soy Sauce
10 -12 rice paper spring roll sheets
2-3 cups of water

Ingredients For Dipping Sauce

1 tbsp finely chopped ginger
2 tbsp rice wine vinegar
3 tbsp Kikkoman soy sauce
2-3 tbsp water

1. Combine cabbage, carrots and onion in a large bowl and sprinkle with soy sauce. Let stand while you make the dipping sauce.
2. Mix ginger, vinegar and soy sauce in a small bowl to make dipping sauce. Now let this stand while you cook up the spring rolls.
3. Grab a tray and fill it with just enough water to submerge one rice paper sheet at a time. Place one sheet in the water until it's fully wet, about 5 seconds, then place on to clean flat surface for filling. Scoop out one tablespoon of filling and lay left of centre in a short line. Now fold your spring rolls like a...spring roll or a tiny burrito. Wet the corners to seal.
4. Deep fry spring rolls in vegetable oil (don't use Olive Oil - it makes everything extremely oily) until brown.
5. Remove and place on a towel or rack while you cook the rest.
6. Repeat until you've got about a ten rolls.