Baked Vegan Spring Rolls

ELAVEGAN.COM

These crispy Asian pancake rolls with a vegetable filling are inspired by Chinese spring rolls, and can be served as a flavorful appetizer or side!

However, unlike regular Cantonese spring rolls, this version is oven-baked and uses thin homemade gluten-free, vegan wraps to create crispy veggie rolls (regular wrapper option included!).

ELAVEGAN.COM

WHAT YOU WILL NEED

First, heat about one tablespoon of oil in a large skillet and add the diced onion, mushrooms, zucchini, and red pepper.  Then, stir.

STEP 1

Add the cabbage, stir once more, and sauté for 4-5 minutes. Also, add the garlic, all spices, tomato paste, and tamari.

STEP 2

Stir to combine. Then, turn off the heat after about 1-2 minutes and set the skillet aside to cool the veggie mixture.

STEP 3

Place two tablespoons of the veggie filling around 1/3 in from the bottom of the wrap. I used homemade gluten-free wraps, feel free to buy store-bought ones.

STEP 4

To fold the pancake rolls, tuck in the sides, roll up the bottom, and continue to roll the pan cake roll until sealed.

STEP 5

Place the vegan rolls on the prepared baking tray, seam-side-down. Then repeat this with the remaining filling until there is none left.

STEP 6

Brush the veggie wraps with a little oil (or spray) and bake for 15 minutes. Then flip them carefully, brush with a little more oil, and continue to bake until crispy and golden brown

STEP 7

ELAVEGAN.COM

Not only is this baked spring roll recipe more cost-efficient than buying takeout, but these rolls are also packed with wholesome ingredients and are healthier too!