Vegan Baked Spring Rolls

Guilt-free spring rolls! Baked instead of fried means these spring rolls are a healthier alternative. Easy to make, and can be made ahead of time and frozen. Perfect appetizer for a party! Oil-free option.

Vegan Baked Spring Rolls

  • 1 tablespoon sesame oil *omit for oil-free
  • 250 g green cabbage (about 2 cups), shredded
  • 2 medium carrots (about 1 1/2 cups), peeled and grated
  • 100 g shiitake mushrooms (about 1 1/2 cups), destemmed and sliced
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, minced
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 16 spring roll wrappers (6" x 6"), defrosted (not egg rolls)
  • water (for sealing spring rolls)
  • Sweet & sour sauce, for serving (optional)

  1. Preheat your oven to 400F (200C). Line a large baking sheet with a wire rack.
  2. In a large skillet or frying pan, heat the sesame oil over medium-high heat. When hot, add the cabbage, carrots, shiitake mushrooms, garlic, and ginger. Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.
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