Who says vegan food can't be crispy? These spring rolls are filled with sauteed cabbage, broccoli, carrots, and mushrooms, then wrapped tightly in rice paper and fried until golden.
Preparation Time
60 mins
Cooking Time
15 mins
Total Time
1 hr 15 mins
Calories
46 Calories
Recipe Instructions
Step 1
Preheat the oven to 200 degrees F (95 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
1 onion, diced
1 cup chopped mushrooms
1 tablespoon hoisin sauce
2 tablespoons vegetable oil, or as needed, divided
