Vegan Baked Spring Rolls Food

VEGAN "EGG" ROLLS (VEGETABLE SPRING ROLLS)

Steps:

• Take out spring roll wrappers if frozen to thaw. Heat oven to 375 °F.
• Prepare the veggies (can use a box grater or the shredding attachment of a food processor) and crumble the tofu. Then heat a large wok or frying pan on high heat.
• Add tofu to your pan with 2 tablespoons soy sauce, 2 tablespoons sesame oil and 1 tablespoon mirin. Cook for a few minutes to crisp up the tofu then remove it from the pan.
• Add 2 tablespoons cooking oil to the pan then the onion and garlic. Cook for 2 minutes.
• Add the mushrooms and cook 4-5 minutes. Add cabbage and carrots, then cook another 8 minutes or until the veggies are cooked down and there is minimal water in the bottom of the pan. You may need to strain excess water away.
• Reduce heat to medium-low and stir in 1 ½ tablespoons sugar, ¾ teaspoon black pepper, 4 tablespoons soy sauce, 2 tablespoons sesame oil and cook for another 1-2 minutes. Add the cooked crumbled tofu to the pan and mix together. Remove from heat after excess liquid has evaporated.
• Let your filling cool before rolling the spring rolls. To roll, place 3 tablespoons of the veggies onto the bottom half of the wrapper, fold 2 opposite corners over the middle so they meet in the middle and cover the filling, then pick up the bottom corner of the wrapper (closest to you) and roll it over the filling until the roll is closed.
• Bake rolls on a parchment lined baking sheet for a total of 12-15 minutes, flipping halfway through.

VEGAN BAKED SPRING ROLLS

Steps:

• OVEN: Preheat your oven to 400F (200C). Line a large baking sheet with a wire rack.AIR FRYER: Preheat your air fryer to 370F (190C).
• In a large skillet or frying pan, heat the sesame oil over medium-high heat. When hot, add the cabbage, carrots, shiitake mushrooms, garlic, and ginger. Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.
• Set up a workstation with your spring roll wrappers, spring roll filling, a small bowl of water, and a baking tray fitted with a wire rack.
• To assemble the spring rolls, take a spring roll wrapper and place it on your work surface with a corner pointing up (diamond shape). Put about 2 tablespoons of the spring roll filling near the bottom corner of the wrapper. Fold up the bottom corner around the filling, then fold in both sides. Wet your finger or use a brush to wet the top edges with water to seal the spring roll. Finish rolling up the spring roll, then place on the wire rack with point side down. Repeat with remaining wrappers until all of the filling is used up.
• OVEN: Bake about 25 minutes until golden around the edges.AIR FRYER: Place the spring rolls in the air fryer, with the wrapper point side down. Place them in a single layer with room around each roll so they get air around all sides. You may need to work in batches. Fry about 20 minutes, flipping halfway through.Serve hot with sweet & sour sauce.

VEGAN RAINBOW SPRING ROLLS

Steps:

• Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don't leave it too long or you'll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
• Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
• To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.