Baked Vegan Spring Rolls
A simple, refreshing, customizable, and healthy plant based meal or appetizer.
Equipment
- 1 Wok
Ingredients
- 1 Head Cabbage I like to use a red/purple cabbage.
- 1 Cup Carrots
- 1 Onion I used a sweet onion. Other onions I have used are the green onion and a leek.
- 1 Bell Pepper I love using yellow, orange, or red sweet bell peppers.
- 3 Small Beets Any color can be used, I used a golden colored beet.
- Oil Oil is added to the wok to saute the vegetables.
- Salt and Pepper To taste.
- 15 to 16 Spring Roll Wraps The amount of wraps depends on how big the cabbage is.
Peanut Butter Sauce
- 1/2 Cup Creamy Peanut Butter
- 2 Tbsp Liquid Aminos Or Soy Sauce.
- 2 Tbs Lime Juice
- 1/2 tsp Sriracha Sauce
- 5 Tbsp Water Add less water or more water. This will thin or thicken the sauce.
Instructions
How to make the Baked Vegan Spring Rolls
- Clean and slice the cabbage, peppers, carrots, beets, and onion in to strips.
- Next prepare a wok with a generous amount of oil, then add all the sliced vegetables.
- Saute everything on a medium high heat until slightly soft but still a little crunchy.
- While the vegetables are sauteing, preheat the oven to 425° F.
- Prepare the baking sheets with parchment paper, drizzle a little oil onto the parchment paper, and set aside.
- Once the vegetables are done, remove the wok from the heat.
- Next grab a spring roll wrap, rinse the wrap under warm water on both side until soft.
- Place the softened wrap onto a large plate, scoop some cooked vegetables onto the center of the wrap and fold in the side before rolling.
- Once the vegetables are rolled into the spring roll wrap, place into the oil on the parchment paper.
- Continue until you have used all the cooked vegetables.
- With the extra oil on the parchment paper, brush each of the spring rolls with the oil.
- Or add extra oil onto each roll, and brush until the roll is covered.
- Slide the baking sheets into the oven and bake for 8 to 9 minutes.
- After 9 minutes, rotate the baking sheets and continue to bake for another 8 to 9 minutes.
- Remove the baking sheets from the oven after the last 9 minutes, let the rolls cool a little while making the sauce.
How to make the peanut sauce
- In a medium sized bowl, add the peanut butter, liquid aminos, lime juice, sriracha, and water together and blend until smooth.
- Serve the peanut sauce drizzled on the top of each roll or on the side, Enjoy!