Wednesday, November 10, 2021

Vegan Cranberry Soy Spring Rolls

These tasty spring rolls are made with fresh cranberries, soy granules, and veggies! These vegan tasty spring rolls are amazing party appetizers and are a great choice to add while planning Thanksgiving menu.

If you are wondering about what are soy granules - these are granuled soy chunks and are available in dry form in Indian groceries. This is a great choice to substitute for meat. The granules soak up water very quickly and water can be sprinkled directly while cooking in the pan. It doesn't need soaking in boiling water like the chunks, all the more easier. Also, these soy granules are protein rich and increase the nutritional value of any food made with it. I have used these granules as a substitute for meat in Vegan Butternut Squash Chipotle Chili and in Burmese Si Chet Khao Swe noodles - vegan version. 

The filling can be made ahead and rolled in spring roll paper. To keep things simple, I have used store-bought spring roll sheets. This saves time and at the same time makes entertaining easier. Add the filling, roll, deep fry, and are great to gobble up immediately. These can also be rolled in spring roll paper, refrigerated for next day use, or freeze for later use. Just fry them wjen you need straight out of freezer. This will make it easier as holidays are approaching.

If you are raising an eyebrow wondering cranberries in a spring roll, well, these tart gems are well balanced with salt, Korean Gochugaru, and soy sauce. This makes the filling taste amazing. In fact, people who hate cranberries will love these spring rolls and they can't feel their teeth grinding because of its tart flavor. 

The spring rolls taste amazing as such. They can be served with sweet chili soy sauce dip for extra umami touch. Even ketchup works. I would love with a little Hot and Sweet Cranberry Dates Chutney too. This is a great snack as well as an appetizer.

When fresh cranberries are available, I love to whip up and make usual cranberry recipes in our home. Always love seasonal foods as they give extra nutrition required for the season. A cup of Cranberry Ginger Tea or a bowl of Cranberry Soup/Rasam over rice is amazing when the temperture drops. Savory Cranberry Rice can be a great as a side for Thanksgiving. I love Cranberry Jam on my toast and in fact a batch of it is simmering as I type this post.

In our #improvcooking challenge group, we are specified with two ingredients and we churn amazing recipes using these two ingredients. Actually, there is always endless possibility in cooking up delicious food. This month's ingredients are 'Meat and Cranberries'. There are tons of  options to make with these two ingredients from different cuisines across the globe. I don't eat meat and have used soy granules as meat substitute. Nicole of Cookaholic Wife hosts this event. The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page.

Makes 20 -22

Soy granules - 3/4 cup
Cabbage - 2 cups, thin shreds
Carrots - 3/4 cup, shredded
Shallots - 3/4 cup, thinly sliced
Bell pepper - 3/4 cup, thinly sliced
Cranberry, fresh - 1/2 cup
Ginger - 1 tbsp, finely chopped
Garlic - 1.5 tbsp, finely chopped
Salt - 1 tsp
Soy sauce - 1.5 tbsp
Gochugaru - 1.5 tbsp
Water - 3-4 tbsp
Sesame seeds - 1 tbsp, toasted
Green onions - 2, chopped
Cilantro - 2 tbsp, chopped
Spring roll sheets - 22 sheets, 8X8 size

Oil for deep frying


Blitz the cranberry a couple of times to macerate. Alternatively, this can be done with a mortar and pestle too.

Heat oil in a pan over mediun heat add the sliced shallots, ginger, garlic, and saute for 3-4 minutes. Add the cranberries and bell pepper and saute for 2 minutes.

Add the shredded carrots, soy granules, and sprinkle water. Saute for a couple of minutes. Add the cabbage and continue to saute for another 2 minutes till the veggies are crisp tender. The soy granules would absorb the water and the water from veggies quickly.

Add salt, gochugaru, and soy sauce, stir-fry for a minute. Switch off the flame, add the green onions, cilantro, sesame seeds, mix thorougly. Transfer to a bowl and set aside to cool.

Thaw the spring roll sheets if using frozen ones. Take one sheet at a time and keep the rest covered to prevent drying. Leave two inches from a corner and place two tablespoons of the filling. Fold the wrapper similar to a burrito and when you reach the end, apply a little water to help seal the edges completely.

Repeat with the remaing sheets. Keep the finished ones covered to prevent drying.

Heat oil in a pan on a medium flame. Fry the spring rolls till golden turning them when they fry.

Serve with soy-sweet chili dipping sauce.

Here are the links to recipes we shared today for "Improv Cooking Challenge - Cranberries & Meat". Thanks Nicole and Julie!


  1. I had never though of cranberry and gochujang together before but it seem brilliant! Like a match made in heaven, I can't wait to try them.

  2. These sound amazing. I have a son in law who is vegetarian and this gives me an option that will satisfy all my guests.

  3. My daughter will love these vegan spring rolls, so crispy!