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Vegan Spring Rolls recipe with shiitake mushrooms

Easy vegan spring rolls recipe – golden, flaky and completely irresistible! These practically guilt-free vegan spring rolls are so good you won’t believe it until you try them. Way better than store bought spring rolls! We’re talking golden and shatteringly crispy on the outside, with a juicy mushroom and vegetable filling. They are my new favorite snack, appetizer and dinner (I may be a little bit obsessed).
The reason these heavenly mouthfuls are healthy is because they are baked in the oven instead of deep fried. But even though they are baked instead of deep fried, they still turn out wonderfully crispy, flaky and completely addictive.
I like to brush my spring rolls with a touch of olive oil, to make them golden and crispy, but you can easily leave out the oil altogether if you want a completely oil-free version.

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Are these egg rolls?

No. Egg rolls are different. These golden spring rolls are way better if you ask me. Egg rolls tend to be softer, more oily and chewy. Whereas , these tasty homemade spring rolls are gloriously flaky and crispy on the outside. Yum to real spring rolls.

Spring rolls and dumpling filling 

There’s no definite rule as to what to use as your spring rolls filling. Usually you will find a mix of some type of meat and crunchy sliced vegetables. For my easy homemade spring rolls we’re getting all the meaty umami flavor and texture from the mushrooms. Paired with cabbage, finely sliced carrots and sprouts these deluxe spring rolls are filled with juicy, meaty and crunchy fresh goodness. 

Mix it up with different spring roll ingredients 

If you’re feeling adventurous you can always switch out the vegetables or add spices. I love throwing in whatever fresh spices and veggies I have in the house – fresh basil, fresh cilantro, red bell peppers and a tiny pinch of chili are some of my favorite add-ons. It’s so good and such an easy way to mix it up so it tastes like a completely different recipe.

Healthier baked vegan dumplings 

Get ready for wonderfully crispy vegan spring rolls. You can eat these heavenly mouthfuls guilt free. Baked instead of fried means that these vegan spring rolls is a much healthier alternative – plus they are super easy to make and perfect for meal prep. They can be made ahead of time and frozen. Coming in at just around 120 calories per spring roll they make a tasty low-calorie meal.


Amazing as vegan party appetizers as well as a healthy everyday meal. So good!

So how are these amazing Baked Vegan Spring Rolls made? It’s a quick and easy process.

The best healthy low-calorie homemade spring rolls ingredients

  • Shiitake Mushrooms – I like to use deep flavored shiitake mushrooms for my spring rolls. They add a meaty texture and umami flavor that’s juicy and delicious in spring rolls. If you don’t have shiitake mushrooms at home any other edible mushroom type will also work well. I’ve tried chopped portobello mushrooms, baby Bella mushrooms, and mixed mushrooms and all of them made for a tasty spring rolls filling.
  • Green Cabbage – add a melty green cabbage to your spring rolls for the traditional spring rolls flavor we all adore. Finely slice the green cabbage or grab an already sliced bag of cabbage at the grocery store. Easy peasy.
  • Carrots – thinly sliced carrots gives the filling a bit of crunch and a hint of sweetness. They’re a great addition to the juicy meaty mushrooms and melty cabbage.
  • Garlic – fresh or powdered garlic gives a rich depth of flavor that’s unmissable. Tasty and irresistible, finely chop or mince the garlic to let the flavors infuse the filling.
  • Fresh Ginger – the fresh ginger adds warmth and a hint of spice to the spring roll filling. You can leave out the ginger if you prefer. 
  • Soy Sprouts – fresh young soy sprouts gives the filling a tasty crunch that’s irresistible while also adding extra nutrients.
  • Olive Oil – a good quality olive oil brushed on top of the spring rolls takes these delicious bites from crispy to golden flaky crunchy goodness. If you don’t have olive oil available any good vegetable oil will work.
  • Tamari or Soy Sauce – the tasty salty sauce makes all the difference. Adding lots of savory goodness it’s a game changer. Use tamari sauce for a gluten-free version.
  • Spring roll wrappers – typically made with wheat flour, spring roll wrappers are readily available at most grocery stores. They are usually thin pliable sheets of dough. Although thin they are generally easy to work with and fold and aren’t fragile. Spring roll wrappers come in many sizes and you can use whichever size you prefer. Make your spring rolls large and generous of turn them into mini bite sized rolls ready to dip. I’m using 8” (21,5cm) square wrappers for these rolls which makes 4-5” (10-12cm) long spring rolls. You can get your wrappers fresh or frozen. If you choose to use the frozen wrappers simply allow them to thaw before using. 

How to use dried shiitake mushrooms 

If you’re using dried shiitake mushrooms you need to soak them in warm/hot water for at least 20 minutes or until the mushrooms are soft and rehydrated. Getting ahold of fresh shiitake mushrooms isn’t always possible, but the dried mushrooms works just as well. 

Just rehydrate as mentioned above and use in the recipe as you would fresh mushrooms.

How to make easy vegan spring rolls 

  • Start by rinsing all the vegetables and thinly slicing them. Heat the olive oil in a wok or large pan and cook all the vegetables along with the Tamari or Soy Sauce at medium heat. Stir the veggies a few times and let them cook for 4-5 minutes.
  • Place the spring roll pastry like a diamond and place 2 tablespoons cooked veggies near the bottom corner. Fold the bottom corner over and tightly roll the wrapper halfway up. Fold over the right side of the pastry, then the left side (as if you’re wrapping a present) and paint a little water along the inner edge. Roll the spring roll the rest of the way and set it on a baking tray covered in baking parchment. Do the same with all the rest of the spring rolls, until you have about 16 small spring rolls or 8 large.
  • Brush the spring rolls with olive oil and bake them in the oven for 15-20 minutes or until they are crispy and golden on the outside.
  • Serve with sweet and sour chili sauce and enjoy.

What to serve with vegan spring rolls 

FAQ – all your vegan spring rolls questions answered 

Can I freeze spring rolls?

Yes. You can make the filling and spring rolls ahead of time and Freeze before cooking them. The spring rolls are best when you cook them directly from frozen. They are best when served fresh, but you can also freeze already cooked spring rolls. They won’t be as tasty when reheated a second time though.

How to use dried shiitake mushrooms

Soak the dried shiitake mushrooms in warm/hot water for at least 20 minutes or until the mushrooms are soft and rehydrated. Once rehydrated they are ready to use the same way as fresh mushrooms.

How to make spring rolls gluten free?

You can make these tasty spring rolls gluten free by using gluten free wrappers such as rice paper wrappers or gluten free spring rolls wrappers. You can get both at most well-stocked grocery stores.

Can rice paper be used for dumplings and spring rolls?

Yes. Rice paper works great as a gluten-free option for dumplings and spring rolls. 

Vegan Spring Rolls

Get ready for wonderfully crispy vegan spring rolls. You can eat these heavenly mouthfuls guilt free. Baked instead of fried means that these vegan spring rolls is a much healthier alternative – plus they are super easy to make and perfect for meal prep. They can be made ahead of time and frozen.
Amazing as vegan party appetizers as well as a healthy everyday meal. So good!
Course Appetizer, Vegan, Vegan Dinner
Cuisine Chinese
Keyword appetizers, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Calories 125kcal
Author Simone – Munchyesta.com

Ingredients

  • cup Shitake Mushrooms Thinly Sliced
  • 2 cups Green Cabbage Thinly Sliced
  • 2 Carrots Thinly Sliced
  • 3 cloves Garlic Minced
  • 1 1-inch Fresh Ginger Thinly Sliced
  • 1 oz Soy Sprouts
  • 2 tbsp Olive Oil
  • 2 tbsp Tamari or Soy Sauce
  • 8 sheets Spring rolls Paper

Instructions

  • Start by rinsing all the vegetables and thinly slicing them. Heat the olive oil in a wok or large pan and cook all the vegetables along with the Tamari or Soy Sauce at medium heat. Stir the veggies a few times and let them cook for 4-5 minutes.
    Place the spring roll pastry like a diamond and place 2 tablespoons cooked veggies near the bottom corner. Fold the bottom corner over and tightly roll the wrapper halfway up. Fold over the right side of the pastry, then the left side (as if you're wrapping a present) and paint a little water along the inner edge. Roll the spring roll the rest of the way and set it on a baking tray covered in baking parchment. Do the same with all the rest of the spring rolls, until you have about 16 small spring rolls or 8 large.
    Paint the spring rolls with olive oil and bake them in the oven for 15-20 minutes or until they are crispy and golden on the outside.
    Serve with sweet and sour chili sauce and enjoy.

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