Spring Roll Goals

Recipe submitted by Daring

Traditionally filled with pork or shrimp, these gluten-free spring rolls are instead packed with delicious Original Daring Pieces. With a golden and crispy outer shell and full of veggies, these spring rolls are ready for dipping and devouring.

25 minutes | Serves 6-8


  • 1
    8oz pouch , thawed
  • ½ cup
    canola oil, or enough to fill skillet ½” deep, plus 1 tbsp
  • 2 cup
    shredded cabbage
  • 1 cup
    diced mushrooms
  • ¾ cup
    shredded carrots
  • 2
    scallions, chopped
  • ½ tsp
    kosher salt
  • 1 tbsp
  • 1 tsp
    toasted sesame oil
  • 8
    Spring roll rice paper wrappers
  • Dipping sauce of your choice
  • Thinly-sliced scallions, optional
  • Lime wedges, optional


  • Cutting Board
  • Large-iron skillet


Step 1

On a cutting board, shred the Original Daring Pieces into small pieces using two forks. Place a large skillet over medium heat and add 1 tbsp canola oil. Add the shredded Daring, cabbage, mushrooms, carrots, and scallions, along with the salt. Sauté for 11-13 minutes, or until the vegetables have softened and the Daring begins to brown on the edges. Stir in the tamari and sesame oil and cook for 1-2 minutes more. Remove from heat and let cool completely.

Shredded Original Daring Pieces

Step 2

Daring mixture in a pandaring_unclucked_springrolls_step2

Step 3

When the oil registers 350ºF with a thermometer, carefully lower the first four spring rolls into the hot oil, leaving ample room between them. Fry for 3-4 minutes on each side, until the outsides are exceptionally crispy but not burnt. Remove to a paper towel-lined plate to drain, and repeat with the remaining spring rolls.

vegan spring rolls being assembled

Step 4

Serve with your favorite dipping sauce and garnish with scallions and lime wedges, for squeezing.

vegan spring rolls with dipping sauce

This recipe features

Daring Foods Original Pieces Plant Based Chicken

Daring Original Pieces

6 x 8oz pouches$45.00