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 minutesminutes
Cook Time 20 minutesminutes
Calories 125kcal
Author Simone - Munchyesta.com
Ingredients
1½cupShitake MushroomsThinly Sliced
2cupsGreen CabbageThinly Sliced
2CarrotsThinly Sliced
3clovesGarlicMinced
11-inchFresh GingerThinly Sliced
1ozSoy Sprouts
2tbspOlive Oil
2tbspTamari or Soy Sauce
8sheetsSpring 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.