VEGAN SPRING ROLLS

Vegan Spring Rolls image

This is a combination of every vegetarian spring roll that sounded interesting, tailored to suit the needs and restrictions of a vegan.

Provided by Deborah Mackenzie

Categories Appetizers and Snacks Wraps and Rolls

Time 1h25m

Yield 12

Number Of Ingredients 10

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Ingredients

⅓ head cabbage, chopped
3 carrots, cut into matchstick-size pieces
1 cup finely chopped broccoli
2 tablespoons vegetable oil, or as needed, divided
1 onion, diced
1 cup chopped mushrooms
1 cup torn spinach
4 tablespoons liquid aminos (such as Bragg®)
1 tablespoon hoisin sauce
12 ounces rice paper sheets

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, carrots, and broccoli, cover, and steam until tender, 2 to 6 minutes.
While vegetables are steaming, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir 2 to 3 minutes. Add mushrooms and cook about 5 minutes more. Mix steamed vegetables into the skillet; add spinach, aminos, and hoisin sauce. Cook filling until spinach is limp, about 1 minute.
Fill a bowl the size of a rice paper sheet halfway with water. Soak 1 sheet at a time until just softened. Place rice paper sheet on a clean work surface. Spoon 2 to 4 tablespoons of filling onto the middle of the sheet and roll the bottom up half-way. Fold sides in, burrito-style, and continue rolling up snug. Place filled roll on a plate. Repeat with remaining rice paper sheets and filling. Set rolls in the refrigerator for 5 minutes; flip over and refrigerate until dry, about 5 minutes more.
Preheat the oven to 200 degrees F (95 degrees C).
Heat remaining 1 tablespoon oil in a skillet over medium heat. Fry rolls on each side, turning periodically to prevent over-browning, until the rolls are a delicate golden color all over, 3 to 5 minutes. Place fried rolls on a baking sheet in the oven to keep hot until ready to serve.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.8 g, Fat 2.5 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.4 g, Sodium 263.1 mg, Sugar 2.8 g

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Sumaiya Shimu

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I'm allergic to peanuts, so I substituted almond butter in the dipping sauce. It was delicious!

Habe Bi

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These spring rolls are a great way to use up leftover rice.

Muntazir Mehdi Baloch

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I love that these spring rolls are baked instead of fried. It makes them a healthier option.

Javed Gabol

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These spring rolls are so versatile. You can serve them as an appetizer, a main course, or a snack.

fann malik

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I've never made spring rolls before, but these were so easy to make. I'm definitely going to be making them again.

Lola

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These spring rolls are a great way to get your kids to eat their vegetables.

Rahmanullah Rahmani

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I love the dipping sauce that comes with these spring rolls. It's the perfect complement to the crispy wrappers and flavorful filling.

Novart Jovanny

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These spring rolls are so easy to make. I was able to whip up a batch in no time.

MD Sizen islan

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I made these spring rolls for my family and they loved them! Even my picky kids ate them up.

What Ever

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I'm not vegan, but I really enjoyed these spring rolls. They're so flavorful and satisfying.

Jesus Guerra

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These spring rolls are a great way to use up leftover vegetables. I always have a bunch of veggies in my fridge that need to be used up, and these spring rolls are the perfect way to do it.