Vegan Spring Rolls

Oh my, I think I’m in love! These practically guilt-free vegan spring rolls are so good you won’t believe it until you try them. 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 paint 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.

If you’re feeling adventerous 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.

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!

So how are these amazing Baked Vegan Spring Rolls made? It’s so quick and easy:

  • 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.

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
Author Simone

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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