Spring Roll Goals

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.  

Spring Roll Goals


1 8 oz pouch Original Daring Pieces, 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 tamari
1 tsp toasted sesame oil
8 spring roll rice paper wrappers
Dipping sauce of your choice
Thinly-sliced scallions, optional
Lime wedges, optional



  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.
    Unclucked Eats Spring Rolls Step 1

  2. When the Daring mixture is cooled, heat the remaining canola oil in a large cast-iron skillet. To assemble the spring rolls, fill a shallow dish with lukewarm water. Dip rice paper into the water and soak for 20-30 seconds only — just enough time for the paper to soften slightly and become pliable, as they’ll continue to soften as you roll them. Place the softened rice paper on a clean cutting board. Place 2-3 tbsp of the cooled Daring mixture on the wrapper and form into a log shape. Carefully roll the edge closest to you over the top of the filling to form a tight cylinder. Fold in the outside edges, and roll until completely sealed. Reserve the roll on a clean plate, and repeat for the remaining spring rolls.
    Unclucked Eats Spring Rolls Step 2

  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.
    Unclucked Eats Spring Rolls Step 3

  4. Serve with your favorite dipping sauce and garnish with scallions and lime wedges, for squeezing.
    Unclucked Eats Spring Rolls Step 4

    While the spring rolls are frying, handle them with wooden cooking utensils (like chopsticks or tongs) to avoid them sticking to metal tools.

Original Daring Pieces

100% plant-based. 3 simple ingredients. 1 amazing experience. Perfectly portioned and perfectly textured.

More unclucked eats.