Irish Spring Rolls {Vegan}
Spring rolls are one of my all-time favorite foods so making these colcannon rolls were a natural progression. Cubed potatos amongst red and green cabbage, carrots and onions wrapped in an egg-free wonton wrapper. Fried to perfection and served with our mustard dipping sauce.
Ingredients
- 1/4 small red Cabbage sliced finely
- 1/4 small Cabbage sliced finely
- 1-2 large Carrots grated
- 1/4 small Onion sliced finely
- 1 Tbl Vegetable Oil
- Salt and Pepper to taste
- 1 medium Potato diced small
- Egg-free Wrappers most Asian food stores carry these as well as found sometimes in the frozen section
- Oil for frying
- FOR THE SAUCE:
- 1/2 C White Vinegar
- 1/2 C Cold Water
- 1 T Dry Ground Mustard
- 1/4 C Sugar
- 2 T All-Purpose Flour
Instructions
- In a large saute pan, add 1 Tbl of vegetable oil and the sliced onions. Saute until almost tender. Add the carrots and both cabbages. Saute until almost tender. You may or may not need more oil. You want them to still have a bit of texture. Cool completely.
- Dice potatos and boil until fork tender, but still firm. Drain, rinse and set aside to cool.
- Heat oil in a large heavy-bottomed pan to 375 degrees. Use a thermometer suitable for oil to monitor and maintain this temperature.
- To assemble the rolls, place 4 wrappers on your cutting board at an angle as shown.
- Spoon mixture into the middle of each, extending almost to the edges on either side. Take the bottom point and fold it tightly up over the filling.
- Now bring in each side, tucking and firmly rolling.
- Using a small amount of water on your fingertips, moisten the edges so they will adhere.
- Complete the roll and set aside until all are finished and ready to fry.
- Once the oil comes up to temperature, using a spider or spatula, carefully lower the rolls into the oil and fry until golden.
- Remove to a paper towel-lined plate.
- Add all ingredients to a medium saucepan over low-medium heat
- and cook until it begins to thicken. Remove from heat.
- Cut the egg rolls at an angle and serve with mustard sauce.
[email protected] says
Do you think these would work with rice paper wraps? I am gluten free also… Thanks!
aimee says
I’ve never tried it, but I did a little online research and it looks like they can be deep fried similarly using rice paper wraps. I love the idea of it. I’m working on trying to add some gluten-free recipes to the site, so please check back or sign up for our email updates. P.S. If you do make these with the rice paper, please let me know how they turned out? ๐
Lisa E says
For the Mustard sauce, what is the measurement for the Tofu? 1/4 C or 1/4 package (if so, what size package)?
Thanks! Looks yummy!
aimee says
Hi Lisa, I actually just made this sauce again a few days ago and completely omitted the tofu. It turned out great! I’ve actually been making it without tofu for some time now. Initially, it was to substitute one egg from my grandmother’s original recipe but it will thicken just fine on it’s own and you can just thin it as needed with a bit of almond milk ๐