My holiday snack! Here are my Spring rolls, egg rolls, whatever you want to call them! Before I am wishing you a very merry Christmas, I’m leaving you with these delicious spring rolls filled with tempeh, red cabbage, bean sprouts, carrot and spring onion. This combination of different vegetables makes the rolls very colorful and crunchy. A great snack for Christmas or any other (festive) occasion!
I had never made spring rolls before but I have always wanted to. What better time than Christmas to do some experimenting in the kitchen, right? Well, fortunately for me and you, with this little time before Christmas day, it went very well! I am positive that you can make these too! My choice for tempeh instead of tofu was one of convenience. Tofu is moist and tempeh rather dry. This difference in structure saves a lot of time when making the filling. I had read some useful tips on making spring rolls. The real tricky thing is that if your filling is too moist it can make the rolls soggy. Be aware of that! You can use all kinds of veggies including cauliflower. Also make sure you ‘glue’ that roll tightly with a mixture, a paste made of flour mixed with water. Don’t use actual glue haha!
My bestie came over yesterday afternoon and she was a wee bit disappointed that I hadn’t fried one of the rolls for her. We were so busy talking that I had to prepare the rolls last night after she left. Of course I send her a picture afterwards to tease her a little bit and to make sure she will attend my Christmas party 😉 I did a try out though for myself. Yummy! Why buy spring rolls when they are so easy to make? These colorful snacks are also a good idea for New Year’s eve or any time you want something to snack on. Read on for the recipe and enjoy the colorful veggies!