This is a combination of every vegetarian spring roll that sounded interesting, tailored to suit the needs and restrictions of a vegan.
Provided by Deborah Mackenzie
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Preheat the oven to 200 degrees F (95 degrees C).
- 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.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.8 g, Fat 2.5 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.4 g, Sodium 263.1 mg, Sugar 2.8 g
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Sherjeel Khan
[email protected]These spring rolls are the perfect party food. They are easy to make ahead of time and they can be served hot or cold.
ALi Classy
[email protected]I made these spring rolls for a potluck and they were a huge hit! Everyone loved them and they were gone in no time.
Noah Sperling
[email protected]These spring rolls are so easy to make, even for a beginner cook. I followed the recipe exactly and they turned out perfect.
William Cashaw
[email protected]I love the dipping sauce that comes with these spring rolls. It is so flavorful and it really complements the rolls.
zafar awan
[email protected]These spring rolls are the perfect way to use up leftover vegetables. I always have a few vegetables in my fridge that need to be used up, and these spring rolls are a great way to use them up.
Sadiya Afrin
[email protected]These spring rolls are so versatile. You can fill them with whatever vegetables you like. I also love that you can make them ahead of time and then just pop them in the oven when you're ready to eat.
maryam unzila
[email protected]I love that these spring rolls are baked instead of fried. They are so much healthier and they still taste amazing.
Mbaye Sagna Faye
[email protected]These spring rolls are the perfect appetizer or snack. They are so easy to make and they are always a crowd-pleaser.
Josh Osterman
[email protected]I'm not vegan, but I love these spring rolls! They are so delicious and satisfying. I will definitely be making them again.
Sharlain Wilson
[email protected]These spring rolls were so easy to make and they turned out so well! I loved the combination of flavors and textures. I will definitely be making these again.
Tatiana Hernandez
[email protected]I made these spring rolls for my family and they were a huge success! The flavors were amazing and the rolls were so crispy. We will definitely be making these again soon.
Yaman Iqbal
[email protected]These spring rolls were a hit at my party! They were so delicious and everyone loved them. I will definitely be making them again.