Vegan Spring Rolls are light, fresh, and flavorful bites filled with crisp vegetables and aromatic herbs, wrapped in delicate rice paper or thin pastry. Popular in Asian-inspired cuisine, these spring rolls are perfect as an appetizer, light lunch, or healthy snack. Naturally dairy-free and plant-based, they pair beautifully with sweet chili, peanut, or soy-based dipping sauces.
Vegan Spring Roll
Print RecipeIngredients
- 8 Piece strudel pastry sheet
- 1 Piece zucchini
- 1 Piece cabbage small
- 2 Piece red onion
- 2 Table spoon (tbsp) green peas
- 1 Table spoon (tbsp) salt
- 1 Tea spoon (tsp) black pepper
- 3 Table spoon (tbsp) soy sauce
- 1 Decilitre (dl) oil
Instructions
This is a vegan spring roll prepared quite easily as you dont need to manage the rice wrappers. I used to prepare with strudel pastry which is available in shops refrigerators. Fisrt you need to shred vegetables thin strips, the size should be similar. Than add a table spoon oil and brais vegetables only 5-8 minutes, meanwhile add the salt and pepper and soy sauce too. During the filling cools down, separate the pastry sheets, grease with plentiful oil and stick two sheets together. Take a knife and cut equal 10cmx7cm sheets. Pile up a tablespoon vegetable filling on middle of sheets, cover the longer side first than roll up. Lay on baking paper, bottom with cut side. Grease with oil again and bake it in preheted oven on 170 C degree for 10-15 minutes until turn lightbrown. Serve hot but take care because the filling is much warmer.
