This is a combination of every vegetarian spring roll that sounded interesting, tailored to suit the needs and restrictions of a vegan.

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Recipe Summary

prep:
1 hr
cook:
15 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, carrots, and broccoli, cover, and steam until tender, 2 to 6 minutes.

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  • While vegetables are steaming, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir 2 to 3 minutes. Add mushrooms and cook about 5 minutes more. Mix steamed vegetables into the skillet; add spinach, aminos, and hoisin sauce. Cook filling until spinach is limp, about 1 minute.

  • Fill a bowl the size of a rice paper sheet halfway with water. Soak 1 sheet at a time until just softened. Place rice paper sheet on a clean work surface. Spoon 2 to 4 tablespoons of filling onto the middle of the sheet and roll the bottom up half-way. Fold sides in, burrito-style, and continue rolling up snug. Place filled roll on a plate. Repeat with remaining rice paper sheets and filling. Set rolls in the refrigerator for 5 minutes; flip over and refrigerate until dry, about 5 minutes more.

  • Preheat the oven to 200 degrees F (95 degrees C).

  • Heat remaining 1 tablespoon oil in a skillet over medium heat. Fry rolls on each side, turning periodically to prevent over-browning, until the rolls are a delicate golden color all over, 3 to 5 minutes. Place fried rolls on a baking sheet in the oven to keep hot until ready to serve.

Cook's Notes:

You can use frozen lumpia wrappers in place of the rice paper wrappers, if you prefer.

When frying, remember, you are not deep frying them (though you can in a fryer, if you wish), and the filling is already cooked, so you need not worry about cooking through.

Preparation time may vary if you have a food processor to speed up preparing the vegetables.

Nutrition Facts

46 calories; protein 1.8g; carbohydrates 5.8g; fat 2.5g; sodium 263.1mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/15/2019
Great receipe!! Will make these again. Cooked them in my air fryer!! Read More
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