Vegan Baked Spring Roll Wrappers Recipe

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By Ela on 23. September, 2021 | 6 Comments. This post may contain tiếp thị liên kết links*. As an Amazon Associate I earn from qualifying purchases.

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These crispy Asian pancake rolls with a vegetable filling are inspired by Chinese spring rolls, và can be served as a flavorful appetizer or side! However, unlike regular Cantonese spring rolls, this version is oven-baked and uses thin homemade gluten-free, vegan wraps to lớn create crispy veggie rolls (regular wrapper option included!).

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Crispy Asian-Inspired Baked Vegan Spring Rolls

A few days ago, I had a sudden craving for Chinese takeout-style spring rolls, but no access lớn vegan và gluten-free spring roll wrappers at the time. So I experimented a little & ended up using thin homemade gluten-free, vegan wraps with a little twist. You can, however, use store-bought wrappers và serve the rolls as Cantonese-style veggie spring rolls or vegan egg rolls, depending on what wrappers you have available.

I love veggie-packed light bites and appetizers so much that I’ve already shared several recipes, including vegan sushi, rice paper summer rolls, cabbage rolls, and dumplings. Now it’s the turn of these pancake rolls!

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Spring Rolls vs. Egg Rolls vs. Pancake Rolls

While all three are similar Asian dishes of a meat and/or vegetable filling, wrapped in a crispy wrapper, there are several ways that they differ. The terms spring rolls & pancake rolls are actually often used interchangeably – referring to a thin pastry wrapper stuffed with veggies (usually cabbage, bell pepper, carrots, bamboo shoots, etc.). However, they can also contain meat and can be baked or fried.

In comparison, egg rolls are usually thicker/larger, wrapped in a thicker, more noticeable wrapper. Because of the thicker wrapper, these are typically filled with a meat & vegetable filling. They are called egg rolls as the wrappers are often made of flour & eggs, và they are traditionally deep-fried.

By using thin gluten-free crepes, these are literally ‘pancake’ rolls. Meanwhile, using regular spring roll wrappers will create wonderful vegan spring rolls, which are even crispier. No matter what you call them (or use), though, the results are delicious!

Not only is this baked spring roll recipe more cost-efficient than buying takeout, but these rolls are also packed with wholesome ingredients and are healthier too! Once baked, enjoy alone or as part of a Chinese takeout-inspired meal with vegan lo mein.

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Are Spring Rolls Gluten-Free?

You might be asking if spring rolls are gluten-free? The ones served in Asian restaurants are typically not. Also, the store-bought spring roll pastry wrappers normally aren’t gluten-free, as they contain all-purpose flour. It’s possible khổng lồ use rice paper sheets (the ones that are used for fresh Vietnamese spring rolls or summer rolls), however, the rolls won’t turn out as crispy, except if you deep-fry them và enjoy them immediately.

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The Ingredients

Oil: Use any neutral cooking oil like olive oil or avocado oil. Sesame oil will địa chỉ extra flavor to lớn the filling.Vegetables: For the filling, I used a combination of onion, garlic, mushrooms (fresh or dried-and-rehydrated, or use 120 g canned), zucchini, red bell pepper, và white cabbage.Seasonings: Onion powder, garlic powder, ground cumin, chili powder, and salt và pepper make up the dry seasonings for these pancake rolls. Meanwhile, tomato paste và tamari are added for umami and depth of flavor.

Optional add-ins và recipe variations:

Other vegetables: You can mix and match several veggies for these baked vegan rolls, including shredded carrot, bean sprouts, etc. To lớn save on prep time, you could use a packaged coleslaw mix.Glass noodles: aka vermicelli noodles. Cook them first.Protein: Traditional spring rolls often contain meat or seafood. For a vegan ‘meaty’ version, you could địa chỉ cửa hàng some sautéed soy ‘mince’ or marinated tofu.Spice: You could showroom chili powder or red pepper flakes to lớn the veggie pancake filling (adjust to personal preference).

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Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

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How to Make Vegan, Gluten-Free Spring Rolls

First, heat about one tablespoon of oil in a large skillet and add the diced onion, mushrooms, zucchini, và red pepper. Stir, then showroom the cabbage, stir once more, and sauté for 4-5 minutes.Add the garlic, all spices, tomato paste, & tamari & stir to lớn combine. Then, turn off the heat after about 1-2 minutes and set it aside lớn cool.

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Next, prepare the wrappers. You can use store-bought spring roll wrappers, vegan egg roll wrappers, or make homemade wrappers, as mentioned above.Preheat the oven lớn 390F/200C and line a baking sheet with parchment paper (or use a silicone mat).Fill the vegan egg rollsPlace two tablespoons of the filling around 1/3 in from the bottom of the wrap. To fold the pancake rolls, tuck in the sides, roll up the bottom, và continue to roll the pan cake roll until sealed. Place the vegan rolls on the prepared baking tray, seam-side-down. Then repeat this with the remaining filling until there is none left.

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If you’re using regular spring roll wrappers, then lay the wrapper in a diamond shape. Place the filling at the bottom. Fold up the bottom, rolling over once. Then fold the sides inwards (it will look like an envelope) & continue rolling, helping khổng lồ seal the vị trí cao nhất with a cornstarch slurry. Cover the prepared vegan spring rolls with a damp towel to lớn stop them from drying out.Brush the veggie wraps with a little oil (or spray) and bake for 15 minutes. Then flip them carefully, brush with a little more oil, & continue lớn bake until crispy và golden brown (another 5-10 minutes or longer).

The exact baking time will differ based on the wrappers used và your particular oven, so keep an eye on them after flipping. You can avoid flipping them by baking them directly on an oven rack (with a tray below).

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How khổng lồ Make Ahead & Store

Make ahead: You can prepare the filling 1-2 days in advance, or even assemble the vegan rolls un-baked và keep them covered in the fridge until you’re ready to bake. Alternatively, freeze the un-baked vegan egg rolls for up lớn two months – cook from frozen (add a few extra minutes).

Store: Once baked, store any leftover baked spring rolls in an airtight container for 3-4 days. They will thất bại their crispness as they chill, but reheating will help.

Freeze: You can either reheat the veggie rolls in the oven until warmed through & slightly crispy. Alternatively, địa chỉ cửa hàng a little oil to a pan & pan-fry until warm & crisp.

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Recipe Notes & FAQs

To pan-fry: Heat a little neutral vegetable/canola oil in a skillet/wok. Then, showroom a few pancake rolls khổng lồ the oil and fry, turning often, until golden brown và crispy. Remove from the skillet, then serve.For air fryer spring rolls: I haven’t tried this method (yet). But I recommend cooking the crispy rolls in batches in your air fryer at 370F/190C for 10-15 minutes, flipping once at 8 minutes. Keep an eye after flipping them until browned and crispy, as I don’t know the exact times.Be generous with the oil: When baking vegan egg rolls, they rely on oil for the crispiest results. So don’t be too stingy when brushing them with oil before baking.To quickly/easily shred veggies: You can use a mandoline on the julienne setting, handheld vegetable shredder, or food processor disk.Allow the filling khổng lồ cool before filling the gluten-free spring rolls. Otherwise, the warm filling can cause steam and make the wrappers wet, ruining their ability khổng lồ crisp up properly. You should also drain or squeeze out excess liquid from the filling before stuffing so that it is drier. Also, make sure not to overfill the rolls.

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More Veggie-Packed Appetizers

If you try this crispy Asian pancake rolls recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with