Vietnamese Spring Rolls Vegan Style Recipe | Yummly
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Vietnamese Spring Rolls Vegan Style

BLACKS GOING VEGAN
17Ingredients
50Minutes
850Calories
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Ingredients

US|METRIC
11 SERVINGS
  • 1 pound meat substitute (package of your favorite ground seitan, I used Gardein)
  • 8 ounces mung bean noodles (or glass or cellophane noodles)
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups shredded cabbage
  • 1/2 cup black fungus (dried, strips, soaked and drained)
  • 1 shallot (large, minced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon chicken (vegan, style broth seasoning powder)
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon white pepper
  • 1 teaspoon fish sauce (vegan)
  • 1 teaspoon agave nectar
  • 2 tablespoons low sodium soy sauce
  • 3 drops sesame oil
  • 1 package frozen spring roll wrappers (8 x 8 square, thawed)
  • 1 flax egg (1 Tablespoon flax meal in 2 Tablespoons water)
  • 4 cups peanut oil
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    NutritionView More

    850Calories
    Sodium18% DV420mg
    Fat123% DV80g
    Protein14% DV7g
    Carbs10% DV29g
    Fiber8% DV2g
    Calories850Calories from Fat720
    % DAILY VALUE
    Total Fat80g123%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol25mg8%
    Sodium420mg18%
    Potassium180mg5%
    Protein7g14%
    Calories from Fat720
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A60%
    Vitamin C10%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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