Baked Vegan Spring Rolls (GF)
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!).
Servings 10
Ingredients
- 1 small (80 g) onion diced
- 11.3 oz (320 g) mushrooms diced
- 3/4 cup of (100 g) zucchini diced
- 1/2 cup (50 g) red pepper diced
- 2 cups (200 g) white cabbage finely chopped
- 2 garlic cloves minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- Salt & ground pepper to taste
- 1 tbsp tomato paste
- 1/2 tbsp tamari
- 2 tbsp oil to sauté and brush
- 10 vegan spring roll wrappers (thawed) or homemade wraps (see instruction step 3)
Instructions
- You can watch the video in the post for visual instructions.Heat about 1 tbsp of oil in a skillet and add the diced onion, mushrooms, zucchini, and red pepper. Stir, then add the white cabbage and give it a good mix. Sauté for about 4-5 minutes.
- Add the garlic, all spices, tomato paste, and tamari and stir to combine. Turn off the heat after about 1-2 minutes and let the mixture cool.Make sure the veggie mixture is quite dry, if it's not, drain or squeeze out as much liquid as possible, otherwise the rolls won't crisp up.
- Prepare your wrappers. You can use store-bought spring roll pastry wrappers, vegan egg roll wrappers (see notes), or make homemade wrappers. I made gluten-free wraps, but increased the water in the recipe to almost 2 cups (450 ml).
- Preheat the oven to 390 F (200 C) and line a baking sheet with parchment paper (or use a silicone mat).
- Place about 2 tablespoons of the filling on the lower part of the wrapper, fold in the sides and then roll from the bottom upwards. Repeat this step until you have no filling left.
- Transfer the pancake rolls to the prepared baking sheet and brush them with a little oil. Bake for about 15 minutes, then flip them carefully, brush the other side with a little oil and continue to bake until crispy and golden brown. The total baking time can take 20-35 minutes, depending on your oven and the type of wrapper you use.
- Serve with a sweet chili sauce or this Chinese garlic sauce and enjoy!
Notes
- Wrappers: Store-bought spring roll pastry wrappers or vegan egg roll wrappers can be normally found in the freezer section of Asian supermarkets (make sure they are vegan). Phyllo dough might work as well.
Nutrition Facts
Baked Vegan Spring Rolls (GF)
Serving Size
1 roll
Amount per Serving
Calories
104
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
5
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.