Craving a delicious, gut-friendly appetizer that doesn't compromise on flavor? Get ready to revolutionize your cooking with these incredible Low FODMAP Vegan Spring Rolls! Packed with vibrant vegetables, bursting with Asian-inspired flavors, and completely gluten-free, these spring rolls are about to become your new obsession. Whether you're managing digestive sensitivities or simply looking for a healthy, mouthwatering dish, this recipe will take your taste buds on an unforgettable culinary journey.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup bell peppers, thinly sliced
- 1/4 cup green onions, chopped (green parts only)
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce (gluten-free)
- 1 tablespoon sesame oil
- Spring roll wrappers (gluten-free)
Instructions
- Begin by preparing all your ingredients. Wash and peel the carrots, then shred them using a grater or food processor. Shred the cabbage and thinly slice the bell peppers. Chop the green parts of the green onions and mince the ginger.
- In a large mixing bowl, combine the shredded carrots, shredded cabbage, sliced bell peppers, chopped green onions, and minced ginger. Mix well to ensure all the vegetables are evenly distributed.
- In a small bowl, whisk together the gluten-free soy sauce and sesame oil. Pour this mixture over the vegetable mixture and toss gently until all the vegetables are well coated with the sauce.
- Heat a non-stick skillet over medium heat. Add the vegetable mixture to the skillet and stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp. Be careful not to overcook them.
- Once the vegetables are cooked, remove the skillet from the heat and let the filling cool for a few minutes while you prepare the spring roll wrappers.
- Fill a shallow dish with warm water. Take one spring roll wrapper and dip it into the water for about 10-15 seconds, or until it becomes pliable. Carefully remove it from the water and lay it flat on a clean surface.
- Place about 2-3 tablespoons of the vegetable filling near the bottom edge of the wrapper. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top. Make sure to tuck in the sides as you roll to keep the filling secure.
- Repeat the process with the remaining spring roll wrappers and filling. You should have about 8 spring rolls in total.
- To cook the spring rolls, heat a little sesame oil in the same non-stick skillet over medium heat. Once hot, add the spring rolls seam-side down and cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, remove the spring rolls from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.
Tips
- Vegetable Prep is Key: Ensure all vegetables are uniformly cut to guarantee even cooking and consistent texture.
- Wrapper Technique: When softening spring roll wrappers, don't oversoak. A quick 10-15 second dip is perfect to make them pliable without becoming too fragile.
- Filling Distribution: Don't overstuff your spring rolls. 2-3 tablespoons of filling ensures easy rolling and prevents tearing.
- Crispy Cooking Hack: Use medium heat and turn spring rolls carefully to achieve that perfect golden-brown crispiness without burning.
- Low FODMAP Reminder: Stick to green parts of green onions and use gluten-free soy sauce to maintain the low FODMAP integrity of the recipe.
- Make-Ahead Friendly: You can prepare the filling in advance and store it in the refrigerator for quick assembly later.
- Dipping Sauce Options: Serve with a low FODMAP friendly dipping sauce like a simple tamari-based sauce or a mild chili oil.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 8g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
