Are you looking for a budget friendly and easy vegan recipe for you and your family? I found this vegan recipe that’s easy to make, which I can also make ahead and just store in the freezer for later days. The ingredients are also easy to find and affordable so you don’t have to worry about ruining your budget. In a previous post, we talked about planning meals for healthy and affordable eating. This vegan recipe is easy that you may want to incorporate this into your weekly meal plan.
A Vegan Recipe Made Easy and Delicious
If your kids have an aversion to veggies, this is the perfect recipe to get them to increase their vegetable intake. The combination of bean sprouts, bamboo shoots, mushrooms, cabbage, and carrots come together in a delicious Asian fusion. This will solve your problem of trying to incorporate a vegan diet into your meals.
Most people, especially children, don’t like veggies because of the bland taste. For others, veggies may seem tedious to prepare as you have to peel, cut, chop or julienne. However, your meal will truly be worth it once you try making delicious vegan recipes that are easy and budget friendly, such as this Vegetable Spring Rolls recipe. The secret to this dish is the Asian sesame oil that adds a certain savory smell and sesame taste that tickles the taste buds. Remember that oil packet you find with instant noodles that make it so enticing? That’s sesame oil. Just a few drops makes the dish inviting.
Make Ahead Vegetable Spring Rolls
What’s great about this recipe is that you can make lots of this and store them in the freezer. What I do is line a freezer-safe container with parchment paper, arrange 1 layer of spring rolls, add another parchment paper sheet on top, then layer another set of spring rolls. In this way, the spring rolls don’t stick to each other so I can just take out what I need. The pre cut parchment paper sheets do a great job of absorbing extra moisture. Since the parchment paper sheets are non-stick, they are perfect for preventing the spring rolls from sticking together. Preparing meals and cooking with parchment paper lessens meal preparation time.
Vegetable Spring Rolls
- parchment paper
- baking pan
- cooling rack
- 1 tbsp cooking oil
- 2 tsp grated fresh ginger
- 2 cloves garlic finely minced
- 1 stalk green onion minced
- 8 pieces fresh shiitake mushroom caps or Chinese dried mushroom caps finely julienned
- 3 cups cabbage shredded
- 1/2 cup julienned carrots about 2 medium carrots
- 4 oz canned bamboo shoots drained and julienned
- 1 cup fresh bean sprouts
- 1 tbsp soy sauce
- 1 tsp Asian sesame oil
- 1 tbsp cornstarch
- 50 pieces spring roll wrappers
- 3 cups cooking oil for frying
- In a large frying pan or wok, heat some oil over medium-high heat.
- Stir fry the garlic, ginger, and green onions.
- When the oil is hot, add the mushrooms, cabbage, carrots, and bamboo shoots.
- Increase the heat to high and stir fry the veggies for about 2 minutes.
- Add the bean sprouts, soy sauce, and sesame oil. Toss well and cook for a minute.
- Get your baking pan, line it with parchment paper, and evenly spread the veggie filling to cool. The parchment paper will absorb excess grease.
- In a mixing bowl, combine the cornstarch and ¼ cup cold water. Mix well to form a slurry.
- Get a piece of wonton or spring roll wrapper, spoon 1 tablespoon of the veggie mixture, roll and seal with the cornstarch slurry.
- Arrange them on parchment paper, seam side down. Put another piece of parchment paper on top to avoid drying out.
- In a large frying pan or wok, heat about 2 inches of cooking oil over high heat.
- Fry the spring roll 2-3 minutes on each side or until they turn golden brown.
- Drain on cooling racks and serve hot with some chili sauce or spicy vinegar as dipping sauce.