Veggie Spring Rolls

These spring rolls are very simple and easy to make once you get the hang of rolling them. 

Just mix, fill and bake! No need to even precook the veggies. When made with raw veggies the filling softens and retain a hint of crunch.

Veggies

4 cups shredded Cabbage

2 Carrots, shredded

3/4 cup chopped Shiitake mushrooms (rehydrated dried or fresh)

1/2 bunch Scallions, sliced

2 cloves Garlic, minced

1 tsp minced Ginger

Sauce

2 TBLSP Soy Sauce

1/4 cup Oyster Sauce

4 tsps Sesame Oil

10 Spring Roll Pastry Wrappers*

Combine all ingredients, except the wrappers, in a large bowl 

Preheat oven to 400 degrees. 

Line a baking sheet with parchment paper and spray with non stick spray.

Place the wrapper flat on your work surface and fill with 1/2 cup of filling horizontally across the wrapper.

Fold sides in and then bring the bottom up so it creates a point. Roll tightly like a burrito.

Place on the baking sheet.

Continue until all the wrappers are filled, rolled and on the baking sheet. 

Spray the top of the rolls with little more non stick spray.

Bake 10 minutes on one side, turn and bake 6 minutes on the other.

They turn out crispy, crunchy and flavorful. 

Serve with Duck sauce. The cool sweetness of the sauce is the perfect contrast to the savory warm filling.

Approximately 2 grams of unsaturated fat per roll.

*Please note these are NOT the spring roll rice wrappers. They are made from flour. You can find them in your Asian market. If you have trouble finding them, you can use egg roll wrappers instead which can be found in most grocery stores.

Also note that the size of the wrappers are quite large and measuring approximately 8" x 8".  So obviously if using a smaller wrapper you will use less filling per wrapper and end up with more rolls.