Vegan Spring Rolls with Sesame and Chili Sauce

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Vegan Spring Rolls with Sesame and Chili SauceToday, I present a quick snack for tea time or breakfast. It's nutritious and is quite easy-to-make provided you have all the ingredients handy in your kitchen. Although these are vegan spring rolls, you can make a non-veg version by adding boneless chicken chunks in the stuffing. And similarly, you can make variations in the sauces to make it more tempting for your family members. Local veggies can be added to replace the primary stuffing ingredients mentioned here. Spring roll wrappers are easily available in the supermarket or you can make them at your home. To make them extra crispy, you can add some quantity of canola oil while deep frying the stuffed rolls. Let's make these rolls!

Vegan Spring Rolls with Sesame and Chili Sauce
Vegan Spring Rolls with Sesame and Chili Sauce

Vegan rolls with fiery sauce

Enjoy this delicious and fulfilling spring rolls recipe which is stuffed with beans and vegetables which is further enhanced with hot sesame and chili sauce.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 5

  • 8 to 10 spring roll wrappers
  • 1/4 cup black beans (soaked overnight)
  • 1/2 cup cabbage (shredded)
  • 1/2 cup carrots (shredded)
  • 20 gm ginger (finely chopped)
  • 1 tsp soy sauce
  • pinch of white pepper powder
  • 2 cayenne peppers
  • 2 tsp chili oil
  • few drops of sesame oil
  • 1 tsp dark soy sauce
  • few drops of malt vinegar
  • 3 to 4 tsp semolina (moist)
  • canola oil for deep frying
  • 5 tsp extra virgin olive oil
  • salt to taste


  1. Pressure cook black beans in half a liter of water for about 20 minutes.
  2. Drain the water and keep aside.
  3. Heat olive oil in a large wok.
  4. Add minced ginger and saute for about 1 minute.
  5. Add boiled black beans, cabbage and carrots.
  6. Saute for half a minute and add soy sauce, white pepper powder and salt in it.
  7. Saute for 1 minute and switch off the flame.
  8. Coarsely crush cayenne pepper and mix it in chili oil. Keep aside.
  9. Similarly, mix dark soy sauce, sesame oil and malt vinegar in a separate bowl and keep aside.
  10. Place the sautéed stuffing in each spring roll wrapper and fold them.
  11. Heat canola oil in a deep frying pan.
  12. Roll each spring roll wrapper in semolina and gently dip in the oil.
  13. Fry until they turn light brown.
  14. Place on a paper to remove excess oil.
  15. Cut them in your desired shape and place on the serving plate.
  16. Pour both chili and sesame sauce on top of it and serve immediately.


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