Baked Vegan Spring Rolls
These vegan spring rolls are filled with wholesome vegetables, flavoured with ginger, garlic and soy, and baked for a healthier alternative
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A simple combination of ginger, garlic, and soy sauce add authentic Chinese flavour to the vegetables in these delicious vegan spring rolls.
With healthy carrots, cabbage, beansprouts, and onions wrapped in a crispy outer layer, they’re the perfect accompaniment to your Chinese-inspired feast.
Baking the spring rolls instead of frying means no extra fats are added, making them a lighter side dish option.
How to serve baked vegan spring rolls:
These spring rolls make a great starter, served with a dipping bowl of sweet chilli sauce, tamari, or soy sauce.
They’re best served hot, but can also be enjoyed cold in your lunch box or picnic basket.
Serve as a starter or side dish alongside other vegan Chinese-inspired recipes, like sweet & sour TVP and tofu ‘egg’ fried rice for a takeaway-style feast.
What are spring roll wrappers?
Spring roll wrappers are thin, circular sheets of pastry used to wrap spring rolls.
They can be purchased ready-made from specialty shops and some major supermarkets, but different brands can have very different ingredients.
Most are made from a simple mix of flour, salt, and water. However, some brands include additives for structure or preservation, which can contain dairy derivatives.
Some wrappers, made with rice flour and tapioca starch, are gluten free and vegan, meaning this recipe can be made suitable for gluten-free diets by swapping the soy sauce for tamari.
If you can’t get hold of spring roll wrappers, vegan-friendly filo pastry sheets are a suitable substitute.
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes
Calories: 100
Servings: 6
Rating:
Nutritional information per serving:
Serving size
100g
calories
100
fat
2g
saturates
0.3g
carbs
16g
sugars
3.7g
protein
3.1g
salt
0.53g
Total Time: 1 hour
Calories: 100
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the filling
- 0.16666666666667 0.16666666666667 white onion, peeled and finely sliced
- 0.33333333333333 0.33333333333333 carrots, peeled and shredded
- 0.083333333333333 0.083333333333333 small Chinese leaf cabbage, cored and finely shredded
- 0.5 0.5 cloves garlic, peeled and crushed
- 0.16666666666667 0.16666666666667 tsp ginger, peeled and grated
- 0.66666666666667 0.66666666666667 spring onions, trimmed and shredded
- 16.666666666667 16.666666666667 g beansprouts
- 0.16666666666667 0.16666666666667 tsp toasted sesame oil (optional)
- 0.16666666666667 0.16666666666667 Tbsp soy sauce
- You will also need
- 1 1 spring roll wrappers
- A baking tray, lined with parchment paper
Method
- Place all the filling ingredients in a large frying pan or wok, with a splash of water, and stir fry over a high heat until beginning to soften. Set aside to cool slightly.
- Preheat the oven to 180°C (Gas Mark 4, 350°F) and fill a bowl with water.
- Lay a wrapper flat on a board and spoon ⅙ of the vegetables into the centre. Fold 2 opposite ends inwards and roll up as neatly as you can. Place on the lined baking tray and assemble the rest of the rolls in the same way.
- Transfer the tray to the oven and bake for 30 minutes or until golden and crispy. Serve with extra soy sauce, tamari or sweet chilli sauce for dipping.
Serve your spring rolls with this vegan sweet and sour ‘fakeaway’ recipe
