These baked vegetable spring rolls are stuffed with a mixture of rice noodles and savory stir-fried veggies. Serve them up with creamy sesame peanut dipping sauce for scrumptious party snacking!
Hey guys! Just a quick post today! And it’s so perfect for today, because the New Year is nearly upon us.
I’ve been meaning to share a crispy veggie spring roll recipe for a while now, but fortunately my first attempt over the summer didn’t work out so great, resulting in me procrastinating for six or so months until I landed a day just before the perfect occasion for some festive finger food. Go me. Also, these spring rolls have noodles, and even though I totally didn’t plan on it, that worked out great as well, because noodles are lucky New Years food.
If you are planning on making these for this week’s festivities, you might want to head out to the Asian market now, as it’s your best bet for finding vegan spring roll wrappers. If that doesn’t work out, try making your own – I’ve linked you up to a recipe in the notes below. Fortunately, I am an Asian market hoarder, so my freezer was stocked with wraps-a-plenty.
- 2 oz. rice noodle vermicelli
- 3-4 tbsp. vegetable oil, divided
- 1 tsp. sesame oil
- 1½ cups finely chopped shiitake mushroom caps
- 3 scallions, white and green parts separated and chopped
- 2 garlic cloves, minced
- 1 tsp. freshly grated ginger
- 3 cups shredded napa cabbage
- ½ cup julienned carrots (about 1 carrot)
- 1 tbsp. soy sauce
- ½ tbsp. rice vinegar
- ½ tbsp. brown sugar
- about 10 vegan spring roll wrappers (made from wheat flour, not rice paper wraps)
- Bring a large pot of water to a boil. Add rice noodles and soak according to package directions. Drain into a colander and rinse with cold water. Set Aside.
- Coat the bottom of a large skillet with 2 tablespoons of vegetable oil and sesame oil, and place over medium heat. When oil is hot, add shiitakes in an even layer. Allow to cook until softened and lightly browned, about 5 minutes. Raise heat to high. Add white parts of scallions, garlic, ginger, cabbage and carrots to skillet. Stir-fry just until cabbage begins to wilt, about 1 minute. Add noodles, soy sauce, rice vinegar, brown sugar and green parts of scallions to skillet. Flip a few times to incorporate and remove from heat.
- Preheat oven to 450°. Line a baking sheet with parchment and brush lightly with vegetable oil.
- Transfer cabbage mixture to a mesh strainer or a plate lined with a few layers of paper towel to drain.
- Fill a small bowl with water. Place a spring roll wrapper on work surface at an diagonal, with one of the corners pointing towards you. Scoop up 2-3 tablespoonfuls of cabbage mixture, being careful not to pick up too much liquid. Place mixture in a two inch long strip onto spring roll wrapper, about two inches in from the corner pointing at you, then fold the corner over mixture. Wrap the sides inward over the fold, then roll the filled portion away from you, tucking tightly as you go. Dip your fingers into the water bowl and moisten the corner farthest from you before folding it over the roll to close everything up. Place roll, seam side down, on baking sheet. Repeat until all wrappers and filling are used.
- Brush rolls with oil. Bake until lightly browned and crispy, 13-15 minutes.
- While spring rolls bake, whisk all ingredients together in a small bowl, thinning with as much water as is needed to obtain desired consistency.