Vegan Baked Spring Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy spring rolls filled with cabbage, mushrooms, and vegetables, baked instead of fried for a lighter preparation. These savory parcels have a satisfying crunch and can be made ahead and frozen. Perfect as an appetizer for gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 tablespoon sesame oil (*omit for oil-free)
- 250 g green cabbage (about 2 cups) (shredded)
- 2 medium carrots (about 1 1/2 cups) (peeled and grated)
- 100 g shiitake mushrooms (about 1 1/2 cups) (destemmed and sliced)
- 3 cloves garlic, (minced)
- 1 inch piece fresh ginger (minced)
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 16 spring roll wrappers (6" x 6") (defrosted (not egg rolls))
- water ((for sealing spring rolls))
- Sweet & sour sauce, for serving ((optional))
At a glance
PER SERVING · TIME 50M
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
- 30m
- Sodium
- 165mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 83mg
- Calcium
- 10mg
- Iron
- 0.09mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 165MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.