Vegan Spring Rolls

Vegan spring rolls

Spring rolls seem to be a mandatory indulgence for us when we order Asian takeout. It's like an unspoken ritual; without question, they always get ordered. Those wonderful little deep-fried rolls, on several occasions, have made me seriously consider bringing a deep fryer into our home.

The last time we ordered Chinese take-out – notwithstanding the absence of a deep-fryer - it made me wonder why I never tried to make these pockets of deliciousness myself. So, I did just that. These vegan spring rolls are baked, which makes them a bit healthier than most of their take-out cousins, without sacrificing flavour. And since this is Super Bowl weekend, it seems fitting to post a nearly universally crowd-pleasing appetizer. What better finger food could there be?

These are perfect for the game day party for all those veg food lovers that might pop by. If you are still trying to decide on what to make for snacking while watching the game, give these rolls a try. They won't last long.

 

Vegan Spring Rolls

Vegan Spring Rolls

Yield

Makes 14 - 16 rolls

Prep time

Active time:

Total time:

How it's made

Preheat the oven to 425°F (220°C)

 

1 cup mushrooms, diced

 

Place in a pan over medium heat and sauté for about 3-5 minutes, until mushrooms soften.

2 green onions, diced

2 tsp ginger, minced

2 cloves garlic, minced

2 tbsp soy sauce

 

2 cups Savoy cabbage, shredded

 

Add to the mushrooms and sauté for another 5 minutes.

1 carrot, shredded

 

½ tsp salt

 

Add to the above mixture.

¼ tsp pepper

 

½ cup water

 

Mix in a small bowl until flour dissolves and there are no lumps. Add to the above mixture. Cook until the mixture thickens, about 5 more minutes. Remove from the heat.

1 tbsp corn starch

1 tbsp hoisin sauce

14-16 spring roll wrappers

   
 

Take a wrapper and place it so that one of the points is facing you (the wrapper has a diamond shape when you look at it). Place 1 tbsp of the sautéd mixture on the lower half of the wrapper. Pick up the point closest to you and roll it over the filling. Keep rolling until half of the wrapper remains unrolled. Take the two points facing left and right and fold them towards the middle of the wrapper, then keep rolling the wrapper until a little bit of the top portion is left unrolled. Wet the edges of the wrapper that are left exposed and finish rolling the spring roll. Place on a baking sheet covered with parchment paper, and cover with a damp towel while you make the rest of the rolls.

 

2 tbsp sesame oil

 

Place in a small bowl and mix. Brush over rolled spring rolls.

1 tbsp olive oil

 

Place rolls into the oven and bake for 20 minutes, flipping halfway through. When you flip the rolls, brush the sesame/oil mixture over the newly exposed side. Serve with Thai Peanut Sauté Sauce, or Sweet Chilli Dipping Sauce - store bought, or try the recipe below.

 

Sweet Chilli Dipping Sauce

½ cup rice wine vinegar

 

Blend together in a blender and serve in a small bowl.

½ cup hot water

2 tbsp soy sauce

2 tbsp sugar

1 lime, juiced

1 tsp garlic, minced

1 tsp vegan sambal oelek

Helpful tips

Spring rolls are best eaten while still warm, dipped in your favourite sauce. If you wish to make them ahead of time, they can be frozen before baking and kept in the freezer for up to a month. To bake, simply take out of the freezer and place in the preheated oven. Bake for 30 minutes, until heated throughout, flipping halfway through.