Print Recipe
Pin Recipe
[btn-google-source]
Servings: 6 people
Calories: 120kcal
Ingredients
- 12 vegan egg roll sheets
- 1 tablespoon sesame oil
- 1 tablespoon ginger root minced
- 2 garlic cloves minced
- ¼ green cabbage head thinly sliced
- 1 cup mushrooms thinly sliced
- ½ green onions thinly sliced
- 1 carrot thinly sliced
- 2 tablespoons soy sauce
- Cilantro
- Sweet and sour sauce
Instructions
- Heat a non-stick skillet to medium-high and add the sesame oil. Once it’s hot, add the ginger and garlic, and cook for a couple of minutes.1 tablespoon ginger root, 2 garlic cloves, 1 tablespoon sesame oil
- Add the cabbage, mushrooms, green onions, carrots, and soy sauce, and cook for 5 minutes, stirring frequently. The veggies should be tender but not soft yet.¼ green cabbage head, 1 cup mushrooms, ½ green onions, 1 carrot, 2 tablespoons soy sauce
- To assemble the spring rolls, place about 3 tablespoons of the veggie mixture in the lower bottom corner of a spring roll sheet, add the cilantro, roll it up, fold in the sides, and continue rolling up until a full roll is formed. Seal the edges with a bit of water.12 vegan egg roll sheets, Cilantro
- Arrange the spring rolls on a baking sheet, spray them with oil, and bake for 15 minutes, or until crispy and golden brown.
- Serve with the sweet and sour sauce.Sweet and sour sauce
Notes
-
- Crispiness: For that extra crunch, make sure your oven is preheated and your egg rolls are spaced apart on the baking sheet.
-
- Keep the Fillings Dry: To avoid soggy rolls, make sure your veggie mix isn't too wet. A quick drain after cooking can help.
-
- Wrap Them Tight: Securely rolling your egg rolls will prevent them from unraveling while baking and ensure an even, crispy exterior.
-
- Customize Your Fillings: Don't be afraid to experiment with different vegetables or even add some tofu, tempeh, or lentils for a protein boost. Just remember to keep the filling balanced so it's not too wet.
-
- Sauce it Up: Pair your egg rolls with a variety of sauces to explore new flavor dimensions. Sweet and sour sauce is classic, but why not try a spicy peanut sauce or hoisin for a change?
-
- No Spray Oil: Brushing a little oil on your egg rolls before baking will help achieve that golden color and add to the crunch.
-
- Let Them Cool: A brief cooling period on a wire rack before serving can prevent the bottoms from becoming soggy, guaranteeing maximum crunchiness.
-
- Gluten-free: If you need these to be gluten-free, make sure to use gluten-free vegan egg roll wrappers and tamari or coconut aminos in place of soy sauce.
-
- How do I keep the wrappers from drying out? Keep the wrappers covered with a damp cloth as you work. This prevents them from drying out and cracking, making them easier to roll.
Storage & Reheating
-
- Cool Completely: Before storing any leftovers, let your vegan egg rolls cool down completely on a wire rack. This step helps to maintain their crispiness.
-
- Airtight Container: Transfer the cooled egg rolls to an airtight container. If you're layering them, place a sheet of parchment paper between layers to prevent sticking.
-
- Refrigerate: Keep your container in the refrigerator. Properly stored, these egg rolls can last for up to 3-4 days.
-
- Reheating: When you're ready to enjoy again, reheat the egg rolls in an oven or air fryer instead of a microwave to restore their original crispy texture. A few minutes at 350°F should do the trick.
-
- Freezing: If you've made a big batch, you can freeze the egg rolls on a baking sheet, then transfer them to a freezer-safe bag or container for up to two months. Reheat directly from frozen, adjusting cooking time as needed.
Nutrition
Calories: 120kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 499mg | Potassium: 193mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1749IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Let us know how it was!