Baked Vegan Spring Rolls
Crispy oven-baked spring rolls with a vegetable filling.
- 40 min
- 543 kcal / serving
- medium
- vegan
- Protein
- 15.1 g
- Fat
- 14.9 g
- Carbs
- 84.4 g
Contains: gluten, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 12 spring roll wrappers
- 200 g white cabbage, finely shredded
- 1 carrot, cut into thin strips
- 100 g mushrooms, sliced
- 2 spring onions, sliced
- 2 tbsp soy sauce, plus more for dipping
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil, plus more for brushing
Method
- Preheat the oven to 200°C (top/bottom heat) and line a baking sheet with parchment paper.
- Heat the oil in a pan, briefly sauté the ginger, and fry the cabbage, carrot, and mushrooms for 5 minutes.
- Stir in the spring onions and soy sauce and let the filling cool.
- Place 2 tbsp of filling on each wrapper and roll tightly, sealing the edges with a little water.
- Place the rolls on the sheet, brush lightly with oil, and bake for 20 minutes until golden, turning once.
- Serve with soy sauce for dipping.
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