Japanese Spring Rolls

These Vegan Spring Rolls are delicious and worth the effort it takes to make them from scratch at home because of how crunchy and tasty they are. Although it takes longer to make crispy veggie spring rolls from scratch than it does to buy them frozen or previously prepared, promise you that you must try this handmade version.

Ingredients

For the Filling

1 cup finely shredded cabbage
1 cup julienned carrots
1 cup bean sprouts
1 cup thinly sliced mushrooms (shiitake or cremini)
1 cup cooked and cooled glass noodles (vermicelli), chopped into small pieces
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons soy sauce or tamari (for a gluten-free option)
1 tablespoon sesame oil
Salt and pepper to taste
1 cup cooked and diced tofu or cooked ground meat (optional)
Spring roll wrappers (usually available in Asian grocery stores)

For the Dipping Sauce

1/4 cup soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar or sweetener of choice (optional)
Red pepper flakes or sriracha sauce for heat (optional)

Instructions

For the Filling

In a large skillet or wok, heat the sesame oil over medium-high heat.
Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add the shredded cabbage, julienned carrots, bean sprouts, and sliced mushrooms to the skillet. Stir-fry for about 3-4 minutes until the vegetables begin to soften.
Add the cooked and chopped glass noodles to the pan and continue to stir-fry for another 2-3 minutes.
Stir in the soy sauce or tamari. Add salt and pepper to taste. If you’re using tofu or meat, add it now and cook until heated through.
Remove the filling mixture from the heat and let it cool.

Assembly and Baking

Preheat your oven to 375°F (190°C).
Take a spring roll wrapper and place it on a clean surface in a diamond shape, with one point facing you. Place about 2-3 tablespoons of the cooled filling on the lower half of the wrapper.
Fold the bottom point over the filling, then fold in the two side points, and roll it up tightly like a burrito, sealing the top point with a dab of water to secure the spring roll.
Place the prepared spring rolls on a baking sheet lined with parchment paper.
Lightly brush the tops of the spring rolls with a small amount of oil.
Bake in the preheated oven for 20-25 minutes, or until the spring rolls are golden brown and crispy.

For the Dipping Sauce

While the spring rolls are baking, prepare the dipping sauce by mixing soy sauce or tamari, rice vinegar, sesame oil, sugar (if using), and red pepper flakes or sriracha (if you want heat) in a small bowl. Adjust the flavors to your liking.