Homemade Vegetable Spring Rolls
Crispy baked rice paper rolls filled with crunchy seasoned vegetables and soy protein.
266 kcal
19 g protein
40 g carbs
4 g fat
- Time 20 min
- Course Snack
- Diet Vegan
- Cuisine Asian
- Allergens gluten, soy
Ingredients (1 serving)
- 25 g Rice paper
- 20 g Textured soy protein
- 80 g White cabbage
- 50 g Carrots
- 50 g Soybean sprouts
- Soy sauce to taste
- Fresh ginger to taste
Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.
Method
- Rehydrate the soy chunks in boiling water for 10 minutes, then drain and squeeze out all excess water.
- Finely shred the cabbage and carrots into thin matchsticks.
- Heat a non-stick pan over medium-high heat and sauté the cabbage, carrots, and soybean sprouts for 4-5 minutes until slightly softened.
- Stir in the soy chunks, grated ginger, and soy sauce, cooking for another 2 minutes until the liquid has evaporated.
- Dip one sheet of rice paper at a time in warm water for a few seconds until pliable, then lay it flat on a damp cloth.
- Place a portion of the filling in the center, fold the sides inward, and roll tightly.
- Place the rolls on a baking tray lined with parchment paper and bake at 200°C for 12-15 minutes, turning halfway through, until crispy.
- Let them rest for 2 minutes before serving to let the wrapper firm up.
Tips
- For extra crunch, lightly spray the rolls with a tiny bit of water or oil before baking.
- These can be stored in the fridge and reheated in an air fryer or oven to restore their texture.
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