Vegan Spring Rolls Recipe

Name: Vegan Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 head cabbage, chopped; 3 carrots, cut into matchstick-size pieces; 1 cup finely chopped broccoli; 2 tablespoons vegetable oil, or as needed, divided; 1 onion, diced; 1 cup chopped mushrooms; 1 cup torn spinach; 4 tablespoons liquid aminos (such as Bragg(R)); 1 tablespoon hoisin sauce; 12 ounces rice paper sheets

Servings: persons

1/3 head cabbage, chopped
3 carrots, cut into matchstick-size pieces
1 cup finely chopped broccoli
2 tablespoons vegetable oil, or as needed, divided
1 onion, diced
1 cup chopped mushrooms
1 cup torn spinach
4 tablespoons liquid aminos (such as Bragg(R))
1 tablespoon hoisin sauce
12 ounces rice paper sheets

1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, carrots, and broccoli, cover, and steam until tender, 2 to 6 minutes.
2
While vegetables are steaming, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir 2 to 3 minutes. Add mushrooms and cook about 5 minutes more. Mix steamed vegetables into the skillet; add spinach, aminos, and hoisin sauce. Cook filling until spinach is limp, about 1 minute.
3
Fill a bowl the size of a rice paper sheet halfway with water. Soak 1 sheet at a time until just softened. Place rice paper sheet on a clean work surface. Spoon 2 to 4 tablespoons of filling onto the middle of the sheet and roll the bottom up half-way. Fold sides in, burrito-style, and continue rolling up snug. Place filled roll on a plate. Repeat with remaining rice paper sheets and filling. Set rolls in the refrigerator for 5 minutes; flip over and refrigerate until dry, about 5 minutes more.
4
Preheat the oven to 200 degrees F (95 degrees C).
5
Heat remaining 1 tablespoon oil in a skillet over medium heat. Fry rolls on each side, turning periodically to prevent over-browning, until the rolls are a delicate golden color all over, 3 to 5 minutes. Place fried rolls on a baking sheet in the oven to keep hot until ready to serve.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 head cabbage, chopped, 3 carrots, cut into matchstick-size pieces, 1 cup finely chopped broccoli, 2 tablespoons vegetable oil, or as needed, divided, and more.

Yes, Vegan Spring Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Spring Rolls

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