Baked vegan spring rolls

Baked vegan spring rolls

baked vegan spring rolls macro

How ready are you to wave this terrible year goodbye, guys? Really! I know it’s only symbolic as it’s not like Covid will pack up and leave but I think it’s psychologically important as it’s been crazy tough yet has made us hopefully better, wiser and more philosophical individuals.

If I am honest, I am not a fan of going out for New Year’s Eve. When I was in my twenties I could not imagine doing nothing for NYE as, like I’ve only just come to realise, I had an acute version of FOMO (there wasn’t even a word for it back then 😉 ) and it was pretty much always all hype and the evening was always disappointing. Talking to friends, I am not alone. It’s one if these things when you feel obligated to have soooo much fun and forcing fun never works, does it?

Last year, we decided to find a vantage point to watch the fireworks from, with a flask of warm cherry vodka to toast with. It wasn’t a success either, the hill we picked was quite seedy and there was no one about because as it turned out we went there an hour too early – we just came back from visiting my family in Poland and I forgot to adjust the time (something I will never be able to live down…) It was way too cold to wait an hour so we had our toast and headed back.

This year, we plan to spend the evening on the couch, watching stand-up specials, drinking mulled wine and snacking. If you are in the same frame of mind and are looking for some finger food, I have a perfect recipe for you. These mock-duck spring rolls are baked, rather than fried, which, as well as being a healthier option also requires much less standing over the stove and no oily mess to clean up afterwards. Triple win in my book! Still they are crispy, easy to make, meaty (without any meat of course!), fragrant with Chinese five spice and deliciously addictive thanks to rich hoisin sauce.

Even though the ones you see in my photos are wrapped in traditional wheat flour spring roll wrappers, you can totally make these gluten-free too if you wish! To do that use tamari rather than soy sauce, make sure your hoisin sauce is gluten-free and use rehydrated rice papers (round or square) in the place of spring roll wrappers.

I love the flavours of these, they remind me of many delicious dinners in London’s China Town. I have made a plant-based take on duck pancakes before using tinned jackfruit as a meat replacement so that’s another option if you wanted to make these but do not like mushrooms. I hope you’ll enjoy these as much as we have and HAPPY (or at least happier) 2021!!

baked vegan spring rolls ingredients

baked vegan spring rolls filling

baked vegan spring rolls making

baked vegan spring rolls folding

baked vegan spring rolls

baked vegan spring rolls close

makes
16 halves
PREP
45 min
COOKING
30 min
makes
16 halves
PREPARATION
45 min
COOKING
30 min
INGREDIENTS
  • 30 g / 1 oz vermicelli rice noodles
  • 250 g / 9 oz shiitake or/and oyster mushrooms*
  • 25 ml / 5 tsp vegetable oil, plus more for brushing
  • 4 spring onions, white part only – thinly sliced
  • 1 large carrot, julienned or shredded
  • a small wedge of cabbage, Savoy or napa ideally, finely shredded
  • heaped ½ tsp Chinese five spice powder
  • ¼ tsp white (or black) pepper
  • 30 ml / 2 tbsp soy sauce or tamari (for GF option)
  • 1 garlic clove, finely shredded
  • 1 tsp finely grated ginger
  • 20 ml / 1½ tbsp hoisin sauce (GF if required), plus more for serving
  • 1 tsp toasted sesame oil
  • 8 spring roll wrappers**, thawed OR rehydrated rice papers (for GF option)
  • 2 tsp cornflour mixed with 4 tsp water
METHOD
  1. Prepare vermicelli noodles according to packet instructions. Slice shittake mushrooms thinly and shred oyster mushrooms with your hands.
  2. Preheat the oven to 220° C / 430° F and line a baking tray with a piece of baking paper.
  3. Heat up a heavy skillet or a wok in a medium heat. Add 15 ml / 1 tbsp of oil and once the oil is hot, add the mushrooms. Stir-fry the mushrooms until cooked and charred in places. If using a flat skillet, weigh the mushrooms down with a heavy lid / plate. Take the weight off from time to time to give the mushrooms a good stir. All the water must cook out before you get to the next step.
  4. Remove the mushrooms from the pan (if you are using a skillet, you may need to wash it if the mushrooms get a bit stuck to it). Heat up a little more oil, add spring onion, carrots and cabbage. Stir fry until the vegetables are softened before returning mushrooms to the wok/pan first, then adding Chinese five spice, pepper and soy sauce.
  5. Stir-fry for a few more seconds before stirring in minced garlic and ginger, hoisin sauce and toasted sesame oil. Stir-fry the entire filling is evenly coated. Switch the heat off and allow the filling to cool.
  6. Place a single wrapper on the workbench so that one of the corners points in your direction (cover the remaining wrappers with another kitchen towel so that they don’t dry). Place a bit of noodles at the bottom, then a stack of marinated vegetables and start rolling it up. Stop when you reach half way, fold the right and left corner in so that the roll looks like an open envelope. Brush a bit of cornflour mixture on the final corner and finish rolling. Place under a damp kitchen towel while you roll the rest.
  7. Brush the rolls with a small amount of vegetable oil and place on a baking tray lined with a piece of baking parchment.
  8. Bake for about 15 minutes on one side, then flip and bake for another 10-15 minutes on the other side, until the rolls are golden brown.
  9. Cut rolls in half gently with a serrated knife and enjoy them warm dipped in the sauce. If you have some leftovers, you can make them crispy again by baking in a 200° C / 390° F oven for 10 minutes. To freeze, freeze raw rolls prior to baking.

NOTES
*You could also use shredded king oyster mushroom stems like in this recipe. I have not tried any other types of mushrooms and while I am sure that they will work, my recommendation is to use shiitake, oyster or king oyster mushrooms for the best ‘duck-like’ texture.

**Spring roll wrappers are paper thin pastry squares made of wheat flour, I found mine in the freezer section of my local (large) supermarket. You could also use a double or triple layer of phyllo pastry, but the end result will be a bit different. Be sure to apply oil between phyllo layers and bake at lower temperature (180° C / 355° F).

For a gluten-free option, use rehydrated rice paper wrappers like these. Once filled, bake them at 220° C / 425° F for about 25 minutes. The instructions on rehydrating them can be found under this recipe.

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NUTRITIONAL INFO
calories
52
3%
sugars
1 g
1%
fats
2 g
3%
saturates
0 g
1%
proteins
1 g
3%
carbs
7 g
3%
*per spring roll
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5.0
5 reviews, 11 comments
REVIEWS & QUESTIONS
Maria:
I made these last night and they were WONDERFUL!
I halved the quantities (to serve 2) and used rice wrappers, as spring roll wrappers aren't easy to find in rural France. The halved recipe made 8 rice-wrapper spring rolls.
The flavours were fantastic, and I'll definitely be making them again and again - they made a really satisfying meal with a little stir-fried vegetable rice. The mushroom/cabbage/carrot filling works brilliantly. Thank you Ania!
    Ania
    Ania:
    Thank you for your kind words, Maria! I'm so happy to hear that you enjoyed them and many thanks for taking the time to leave this lovely review - I really appreciate it. x Ania
Quizeen:
I just made these using Napa cabbage and a mixture of maitake (hen of the woods) and cremini mushrooms and no oil. They're really good. I'm definitely making a double batch next time and freezing. These spring rolls are my go-to recipe now. Thank you!
    Ania
    Ania:
    Thank you, I'm so glad to hear that, Quizeen. And thanks so much for taking the time to leave this lovely review - I really appreciate it. x Ania
Karin Leavitt:
All of your recipes are delicious!
    Ania
    Ania:
    Aw, thank you, Karin! That's so lovely to hear that you enjoy my style of cooking. x Ania
Yvette:
Hi Ania. Thanks for the reply. I made the baked version last night and I think they are superior. Well worth the wait in the oven. This is one of my very favourite recipes. They really remind me of Peking duck flavour. And this time I made a vietnamese nuoc cham sauce to have them with. These could be served at a dinner party for sure!
    Ania
    Ania:
    I'm so happy to hear that you enjoyed them so much, Yvette! Thank you so much for taking to let me know that they were a success! x Ania
Yvette:
I made these yesterday and they are absolutely awesome. I have been looking for a great vegan spring roll recipe as they are my true weakness. I used dried shitake and rehydrated them along with the oyster mushrooms. My daughter, who is beyond fussy and eats almost no vegetables, loved the smell of the filling cooking, which I agree smelled fantastic. I replaced the vermicelli with strips of tofu marinated in soy and oven baked, just because I'm off noodles at the mo. I was so tired after a hectic day that I ended up shallow frying them. I think they were a bit too oily so next time (tonight with the extras) I will oven bake. My daughter ate one as well and loved it which was amazing. Really great recipe Ania!
    Ania
    Ania:
    Hi Yvette,
    Really happy that both you and your daughter enjoyed this dish and thank you for letting me know - much appreciated. Hope you'll enjoy my baked version equally - I personally don't think they are that much inferior and much healthier. Hope you'll agree. x Ania
Caitlin Tzounos:
Hi Ania,
These look delicious! Can you link a photo or details of the wheat spring roll wrappers you use? I have only been able to find ones with milk :(
Thank you!
Caitlin
    Ania
    Ania:
    Hi Caitlin,
    I cannot find them online but they were by a brand called Spring Home and had a very few ingredients: wheat flour, coconut oil, water and salt. Hope this helps! Ania
Aashtha:
It's looking delicious I absolutely try this recipe. Thank you for sharing this recipe.😍
    Ania
    Ania:
    My pleasure, I hope you'll enjoy it! Ania
Sally Ryan:
These look yummy. Quick question - what do you do with the mushrooms? Do you add them into the cooked vegetables before adding to the rolls or add as a separate layer to the rolls? Thank you!
    Ania
    Ania:
    Hi Sally,
    Thank you, I am glad you like to look of these. And thank you for picking up on this - I forgot to mention to add the mushrooms back into the mixture, which I will fix now. I hope you'll enjoy these if you decide to make them. Ania
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