Baked Veggie Spring Rolls

Baked Veggie Spring Rolls Recipe

By Brand New Vegan

Ingredients

2 cloves Garlic (minced)

1 tsp Fresh Ginger (minced)

1 cup Green Onions (diced)

2 Tbs Soy Sauce (low sodium)

2 Tbs Rice Vinegar

1 1/2 tsp Chile Garlic Paste

1/2 head Savoy Cabbage (shredded)

1 Carrot (cut into matchsticks)

1 Red Bell Pepper (cut into strips)

8 oz Shiitake Mushrooms (sliced)

1 pack Spring Roll Wrappers

¼ cup Soy Sauce (low sodium)

¼ cup Water

2 cloves Garlic (minced)

3 Green Onions (minced)

1 Tbs Rice Vinegar

2 Tbs Chunky Peanut Butter

¼ tsp Ground Ginger

⅛ tsp Red Pepper Flakes

Instructions

1Saute garlic, ginger, and leek in large pan or wok using soy sauce as the saute liquid

2Add mushrooms, rice vinegar, and chile paste and simmer until softened.

3Add cabbage, carrot, and bell pepper and toss to coat

4Continue tossing until heated through and slightly wilted

5Place cooked veggies in fridge to cool

6Preheat oven to 425 degrees

7Prepare cookie sheet by lining with parchment paper

8Prepare work surface for wrappers - making sure it's clean and dry

9With wrap in a diamond shape - pointed side down - place 2 Tbls of filling in center

10Bring bottom of wrap up over filling to seal in veggies.

11Fold Left and Right sides over and press to seal.

12Gently roll up until last pointed side of wrap remains.

13Wet last point with water and finish rolling to seal.

14Bake for 10 minutes at 425 degrees

15Flip spring rolls over and bake another 10 minutes or until golden brown

16In a small saucepan, combine all the sauce ingredients.

17Heat over low heat until bubbly.

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