Baked Spring Rolls
The recipe is similar to what you find in most Chinese restaurants. However, a vegan version of crunchy spring rolls is hard to find. Moreover, I baked my rolls rather than deep frying.
Servings: 4 people
Calories: 59kcal
Equipment
Ingredients
- 2 cups Shredded cabbage
- 2 medium size carrots
- 1 medium size onion
- ½ teaspoon red chili powder
- ¼ teaspoon Garam Masala
- 2-3 tablespoon Soy sauce
- 2 tablespoon tomato ketchup
- Salt to taste
- ¼ cup cilantro
- 20 sheets of spring rolls
- 2 teaspoon oil
- ¼ teaspoon garlic powder
- 3 tablespoon Aquafaba or Oil
Instructions
- Place a pan over medium heat and add oil. When it heats up, add sliced onions and saute until they turn transparent.
- Add garlic powder and continue to saute.
- Add shredded cabbage and spiral carrots. Cook for about 2-3 minutes (Half-cooked) and add red chili powder, Garam Masala. Continue to saute for another 3-4 minutes.
- Follow up with Soy sauce, salt, and tomato ketchup. Let it cook for 2 more minutes and take the pan off the heat.
- Sprinkle in a few strands of cilantro and let it cool. Do not overcook the veggies.
- Now take the spring roll sheets and make sure they are moist. If not sprinkle little water.
- Stuff the sheets with veggies and roll it. Seal the rolls with water or cornstarch paste.
- Preheat oven to 375 F
- Place all the rolls on a greased pan and lightly brush oil or aquafaba on the rolls.
- Bake for 20-25 minutes or until the rolls look crispy and golden.
Video
Notes
The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.
Nutrition
Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 577mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 1mg | Iron: 1mg