Pan Fried Red Lentil Spring Rolls
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
9 servings
- 2 cups red lentils (cooked)
- 1 cup broccoli (steamed & finely chopped)
- 1/3 white onion (chopped)
- 3 garlic cloves (minced)
- 1 tsp turmeric
- 1 tsp sea salt
- 1/4 tsp red chili flakes
- 1/4 tsp freshly ground coriander seed
- 1/4 tsp cumin seed
- 2 tbs coconut oil
- 9 rice paper/spring roll wrappers
- 1/2 cup tahini
- 1 tbs maple syrup
- 2 tbs lemon juice
- 3 tsp gluten free tamari sauce
- 1/4 tsp ground ginger
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Preparation
Step 1
In a large skillet over medium heat, heat 1 tbs coconut oil.
Step 2
Sauté onion & garlic until softened & beginning to brown - about 5 minutes.
Step 3
Stir in your cooked lentils and broccoli, followed by all spices. Cook
Step 4
for a few minutes until all is well combined. Turn off heat, set aside.
Step 5
Take one rice paper wrapper & dip it in a large bowl warm water until slightly softened.
Step 6
Lay rice paper flat on a cutting board & spoon 2 tbs of lentil mixture
Step 7
into the center. Fold the bottom up & over mixture, followed by
Step 8
folding each side in. Starting at the bottom, tightly roll upwards
Step 9
until you have one spring roll. Repeat with remaining ingredients
Step 10
until you have 9 spring rolls.
Step 11
Heat 1 tbs of coconut oil in a skillet over medium heat. Place spring
Step 12
rolls (in batches) into heated skillet.
Step 13
Fry for a few minutes, flip, and fry for a few more minutes, or until
Step 14
desired crispiness is achieved.
Step 15
Let cool before serving (with lemon-ginger tahini dip!}
Step 16
Lemon-Ginger Tahini Dipping Sauce:
Step 17
Combine all dip ingredients. Whisk until smooth. Refrigerate any unused portion for up to one week.
Step 18
Save recipe for the next time?
