Crispy Baked Vegetable Spring Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked spring rolls filled with rice noodles, vegetables, and aromatics. Served with peanut dipping sauce, these plant-based appetizers are crunchy outside and tender inside.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 ounces rice noodle vermicelli
- 4 tablespoons peanut oil, (divided)
- 1 1/2 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))
- 1/2 cup julienned carrots ((about 1 large carrot))
- 2 tablespoons soy sauce
- 1/2 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 593mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 154mg
- Calcium
- 22mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.