Creamy Cabbage Vegan Spring Rolls

Creamy Cabbage Vegan Spring Rolls

PREP

10mins 

COOK

10mins 

SERVES

12 people
A crowd-pleasing, easy to make recipe that’s crispy, creamy, and made with Hellmann’s® Vegan Green Goddess Dressing.

INGREDIENTS

  • 2 cups (500 mL) chopped green cabbage
  • 1 1/2 tsp. (7 mL) salt
  • 1/2 cup (125 mL) chopped fresh cilantro
  • 1/4 cup (60 mL) Hellmann's® Vegan Green Goddess Salad Dressing
  • 12 spring roll wrappers
  • Oil for frying

  1. Amount per Serving
Title Amount per Serving

METHOD

  1. In a bowl, combine chopped cabbage and salt. Massage the cabbage to draw out all the water. Set aside for 20 minutes and squeeze out all the excess water so the cabbage stays super crunchy.

  2. Add cilantro, Hellmann's® Vegan Green Goddess Salad Dressing and pepper to taste and mix well.

  3. Add around 2 tbsp. (30 mL) of filling at the bottom of each wrapper, fold in sides and roll up. Seal with water.

  4. Deep fry for 3 to 4 minutes or until crispy and golden brown.

Tip:

Tip: For a different twist add 1 cup (250 mL) vegan mozzarella-style shreds to the filling. You will get additional spring rolls.\nThis delicious recipe comes from Tiffy Cooks / @tiffycooks