Baked Vegetable Spring Rolls
Sometimes I just want to eat junk food! Whatever, I am human. The only trouble is that since I eat healthy foods most of the time, junk food makes me feel like…well junk. This spring roll recipe is a great compromise, it tastes like junk food, but is made mostly of healthy foods and is baked instead of fried. Win! I made a bunch of these hoping to freeze some for Super Bowl snacks, but my “taste tester” ate them all. In all fairness they are freaking delicious, so I can’t really blame him.
Anyway, I figured that I would get this recipe up in time for the Super Bowl so that you can squeeze a few plant based items onto your menu of game day snacks. This is a more fun way to serve carrots and celery too, so I am sure your Super Bowl party guests will be excited to see these instead of a boring veggie platter (no offense to veggie platters, obviously I love them).
Here is what we are making…don’t worry, they are easier than they look. I included a video to help you out:
Before I give you the recipe watch this little video demonstration of how to roll these little guys.
Ingredients
For the spring rolls:
- 1 head of cabbage, shredded
- 2 carrots, shredded
- 2 ribs of celery, shredded
- 6oz shitake mushrooms, chopped, woody stems removed
- 1/4 cup scallions, chopped
- 1 cup mung bean sprouts
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or liquid aminos
- 1/4 teaspoon black pepper
- 1 package of spring roll wrappers
- cooking spray
For the soy & sesame dipping sauce:1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon siracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon agave nectar
- 1 clove garlic, minced
- 2 tablespoons scallions, chopped
Instructions
- Grab a large pan or wok, if you are cool enough to have one of those in your home, and throw in the mushrooms, carrots, scallions, garlic, and celery.
- Once they are starting to sweat a bit stir in the cabbage, sprouts, vinegar, soy sauce, and pepper. Let the cabbage cook through and make sure that everything is coated with the soy sauce and vinegar.
- Take the pan off the heat and move it over to your work station.
- Preheat your oven to 400 degrees F.
- Take a cookie sheet and spray with cooking spray. Put this near your work station too.
- Grab a wrapper and put about 1 1/2 tablespoons of the filling on the first 1/3 of the wrapper. (I use a small ice cream scoop to keep the amount of filling consistent)
- Fold the bottom corner over the filling.
- Tuck in the sides.
- Roll towards the opposite corner and place on the cookie sheet seam side down.
- Line the spring rolls up on the cookie sheet and then spray the tops with cooking spray.
- Bake them in a 400 degree F oven for 10-12 minutes until golden brown.
- While they are baking, let's make a quick dipping sauce.
- Whisk everything together in a bowl. Done!
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