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Baked Vegan Spring Rolls
Lisa

Baked Vegan Spring Rolls

A simple, refreshing, customizable, and healthy plant based meal or appetizer.
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Prep Time 30 minutes
Cook Time 18 minutes
0 minutes
Total Time 48 minutes
Servings: 15 Spring Rolls
Course: Main Course, vegan
Cuisine: American, Asian
Ingredients Equipment Method

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.

Equipment

  • 1 Wok

Method
 

How to make the Baked Vegan Spring Rolls
  1. Clean and slice the cabbage, peppers, carrots, beets, and onion in to strips.
  2. Next prepare a wok with a generous amount of oil, then add all the sliced vegetables.
  3. Saute everything on a medium high heat until slightly soft but still a little crunchy.
  4. While the vegetables are sauteing, preheat the oven to 425° F.
  5. Prepare the baking sheets with parchment paper, drizzle a little oil onto the parchment paper, and set aside.
  6. Once the vegetables are done, remove the wok from the heat.
  7. Next grab a spring roll wrap, rinse the wrap under warm water on both side until soft.
  8. 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.
  9. Once the vegetables are rolled into the spring roll wrap, place into the oil on the parchment paper.
  10. Continue until you have used all the cooked vegetables.
  11. With the extra oil on the parchment paper, brush each of the spring rolls with the oil.
  12. Or add extra oil onto each roll, and brush until the roll is covered.
  13. Slide the baking sheets into the oven and bake for 8 to 9 minutes.
  14. After 9 minutes, rotate the baking sheets and continue to bake for another 8 to 9 minutes.
  15. 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
  1. In a medium sized bowl, add the peanut butter, liquid aminos, lime juice, sriracha, and water together and blend until smooth.
  2. Serve the peanut sauce drizzled on the top of each roll or on the side, Enjoy!