Vegan Spring Roll

Umami-packed vegetable filling is wrapped in spring roll wrappers before being brushed with Country Crock® Plant Butter and air fried to crispy perfection. This recipe requires a lot of chopping, sautéing, and assembling, but the effort is worth it. The filling can be prepped ahead of time, and stored in the refrigerator until ready to be assembled and cooked.

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Prep time45 min
Ready in1 hr 5 min
Portions12
DifficultyHard

Ingredients

8 ounces extra-firm tofu
3 tablespoons Country Crock Plant Butter Tub with Olive Oil, divided, plus more as needed
1 tablespoon sesame oil, divided, plus more as needed
1 garlic clove, roughly chopped
1 scallion, trimmed and roughly chopped
1/2 portobello mushroom, roughly chopped
1/2 cup drained vegan kimchi
1/2 cup roughly chopped green cabbage
2 tablespoons roughly chopped red onion
1/2 tablespoon soy sauce
1/2 carrot, peeled and roughly chopped
1/2 celery stalk, roughly chopped
1/2 Yukon Gold potato, roughly chopped
12 vegan spring roll wrappers
water
sweet and sour sauce, for dipping

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

First you will need to press the tofu to remove excess liquid. Press the tofu by placing it on a plate lined with paper towels. Place another towel on top, and position a heavy pot or pan on top of the towel for at least 10 minutes.
Meanwhile, prepare the filling. Heat 1/2 tablespoon Country Crock® Plant Butter and 1/2 tablespoon sesame oil in a large skillet set over medium heat. Add the garlic, scallion, mushroom, red onion, kimchi, and cabbage and cook until the onions turn translucent, about 5 minutes.
Add the soy sauce to the skillet and stir to coat the vegetables with the sauce. Transfer the mixture from the pan to a large bowl.
Rinse out the pan. Add 1/2 tablespoon plant butter and sesame oil to the skillet. Once the plant butter is melted, add the carrots, celery, and potatoes. Cook until the carrots are soft, 7-8 minutes. Transfer the vegetables to the large bowl with the other vegetables and stir well.
Move the vegetables to a food processor and pulse several times until the vegetables are chopped but not mushy. Transfer back to the large mixing bowl.
Crumble the tofu, with your fingers or a fork, and add to the mixing bowl. Stir to incorporate with the chopped vegetables.
Assemble the spring rolls. Place 1 vegan spring roll wrapper on a clean work surface. Position the wrapper as a diamond with a point facing you. Use your finger to wet the edges of the wrapper with a little bit of water. Arrange 1/4 cup of the filling in the middle of the wrapper. Lift the bottom corner up and over the filling. Fold the left and right corners towards the center and hold them in place while rolling upwards toward the top of the wrapper. Repeat this process with the remaining wrappers and filling.
Brush the spring rolls with the remaining plant butter. Air fry the spring rolls, in two batches, at 325 degrees F, for 12 minutes. Flip and air fry for another 2-4 minutes, or until all sides are golden brown and crispy. Alternatively, you can bake the spring rolls on a pan lined with aluminum foil, in a 425 degrees F oven for 15-20 minutes. Rotate the spring rolls halfway through baking.
Serve with sweet and sour sauce for dipping.

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