Vegan Baked Spring Rolls

Vegan Baked Spring Rolls

Guilt-free spring rolls! Baked instead of fried means these spring rolls are a healthier alternative. Easy to make, and can be made ahead of time and frozen. Perfect appetizer for a party! Oil-free option.

Ingredients

• 1 tablespoon sesame oil *omit for oil-free
• 250 g green cabbage (about 2 cups), shredded
• 2 medium carrots (about 1 1/2 cups), peeled and grated
• 100 g shiitake mushrooms (about 1 1/2 cups), destemmed and sliced
• 3 cloves garlic, minced
• 1 inch piece fresh ginger, minced
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 16 spring roll wrappers (6" x 6"), defrosted (not egg rolls)
• water (for sealing spring rolls)
• Sweet & sour sauce, for serving (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a large baking sheet with a wire rack.
2. In a large skillet or frying pan, heat the sesame oil over medium-high heat. When hot, add the cabbage, carrots, shiitake mushrooms, garlic, and ginger. Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.

For full recipe and instructions please visit: itdoesnttastelikechicken.com

Read more...