Vegan Fried Spring Rolls (Wheat-Free and Soy-Free)

Ingredients

• oil (for frying)
• 4 garlic cloves, minced
• 1 small onion, thinly sliced
• 1 bunch collard greens, thinly sliced
• 1 teaspoon grated fresh ginger
• 1/2 bunch fresh cilantro, chopped
• 1 teaspoon dried red pepper flakes
• 1/2 teaspoon coriander powder
• 2 medium carrots, grated
• 1 1/2 cups cooked black-eyed peas
• 1 teaspoon salt (or to taste)
• 24-36 dried rice spring roll wrappers

Directions

1. 1

   Briefly saute (high heat) garlic, onion, collard greens, and ginger in a few Tbsp oil until veggies are softened and reduced in size.

2. 2

   Turn off heat and combine all other vegetables and spices into the hot vegetable mix.

3. 3

   Heat deep-frying oil in separate pan over medium heat (in my experience, if heat is too high, rice wrappers will burst).

4. 4

   Quickly rinse each side of one spring roll sheet under warm tap water to soften. Spoon a few tablespoons of mixture at the end of wrap, roll like a sushi roll, and fold over ends, squeezing out extra air (extra air also encourages bursting, while the multiple layers of this rolling technique discourage bursting.

5. 5

   Fry up to 3 spring rolls at a time for a few minutes or until wraps are crispy, turning once. Quickly refrying when the rolls are cool will prevent loss of crispiness.