Description
These crispy baked vegetable spring rolls are filled with a flavorful mix of shiitake mushrooms, noodles, cabbage, and carrots, then baked to golden perfection. Served with a creamy peanut dipping sauce, they’re a delicious vegan appetizer that’s perfect for any gathering.
Ingredients
- 2 ounces rice noodle vermicelli
- 4 tablespoons peanut oil, divided
- 1 ½ cups finely chopped shiitake mushroom caps (about 4 ounces)
- 3 scallions, white and green parts separated and chopped
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 3 cups shredded napa cabbage (about half of a medium head)
- ½ cup julienned carrots (about 1 large carrot)
- 2 tablespoons soy sauce
- ½ tablespoon rice vinegar
- 2 teaspoons organic brown sugar
- 1 teaspoon sesame oil
- 16 vegan spring roll wrappers (made from wheat flour – not rice paper wraps)
- Peanut sauce, or dipping sauce of choice, for serving
Instructions
- Bring a large pot of water to a boil. Add rice noodles and soak them according to the package directions. Drain and rinse with cold water. Set aside.
- Heat 2 tablespoons of peanut oil in a large skillet over medium heat. Add mushrooms in an even layer and cook until softened and lightly browned, about 5 minutes.
- Push mushrooms to the side. Add white parts of scallions, garlic, and ginger to the center of skillet. Cook for 1 minute until fragrant.
- Raise heat to high and add cabbage, carrots, soy sauce, brown sugar, and rice vinegar. Stir-fry for about 1 minute until cabbage just begins to wilt.
- Add noodles, sesame oil, and green parts of scallions. Mix well and remove skillet from heat.
- Preheat oven to 450°F and lightly oil baking sheets.
- Fill a small bowl with water. Place a spring roll wrapper on a diagonal on your work surface.
- Scoop 3–4 tablespoons of the filling onto the wrapper, about 2 inches from the corner. Fold the corner over the filling, fold in the sides, and roll tightly. Moisten the final corner with water to seal.
- Place roll seam-side down on the baking sheet. Repeat with remaining wrappers and filling.
- Brush rolls with remaining peanut oil.
- Bake for 13–15 minutes, until golden brown and crispy.
- Serve immediately with peanut sauce or dipping sauce of choice.
Notes
- If vegan spring roll wrappers are unavailable, check Asian markets or make your own using a vegan wonton wrapper recipe, cutting them to 6–8 inches.
- Avoid overfilling to prevent bursting during baking.
- For added crispiness, flip rolls halfway through baking.
- Best enjoyed fresh from the oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 spring roll
- Calories: 223
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
