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–+ servings
spring rolls recipe

Vegan Spring Rolls

Plant-basedRecipes
A simple vegan spring rolls recipe- easy to make and healthy, since it's a baked version
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Chinese
Servings 20 pcs
Calories 72 kcal

Ingredients
  

Filling

  • 1 cup shredded cabbage
  • 1/4 cup small portobello mushroom
  • 1 pcs bamboo shoot (shredded)
  • 1 tbsp sesame oil
  • 1 tbsp oyster sauce optional
  • 1 tsp vegetable broth powder
  • 1 tbsp mirin sauce
  • 1 package wrappers

Instructions
 

  • Heat oil in a skillet over high heat.
  • Add vegetables and spices (except tapioca starch)
  • Cook for 3-5 min.
  • Add tapioca starch (1 tbsp starch mix with 2 tbsp water)
  • Cool Filling
  • Preheat oven 365F
  • Carefully peel one wrapper off
  • Place 1 tsp of filling on the bottom. Roll up half way, fold sides, finish rolling.
  • Brush spring rolls with grapeseed/canola oil.
  • Bake for 20-25 min until golden.

Nutrition

Calories: 72kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 154mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword spring rolls filling, vegan spring rolls, vegan spring rolls filling
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