Who doesn’t like egg rolls ? This is a Filipino inspired version which uses mung bean sprouts. I did sprout my own mung beans and this turned out to be really good. Well, at least that’s what my family said. I used the wonton wrapper because I couldn’t find regular sized vegan egg or spring roll wrappers. This one yielded about 25 egg rolls.
▪︎ vegan spring rolls wrappers
▪︎ 1 medium carrot
▪︎ 2 stalks of chinese celery
▪︎ 2-3 medium leaves of napa cabbage
▪︎ 1 cup of mung bean sprouts
▪︎ 2 pcs of frozen & thawed soy chips
▪︎ 2 stems of green onion
▪︎ few sprigs of cilantro
▪︎ veggie broth or combination of few tsps of each garlic powder, onion powder, nutritional yeast, tamari or light soy sauce, umami or all-natural mushroom powder, few pinch of ground black pepper, himalayan salt
▪︎ Chop carrots, chinese celery, napa cabbage, soy chips, green onion & cilantro up into thin strips or small pieces. .
▪︎ For oil-free, omit oil and do a water or broth sauté, by sauteing the veggies and seasonings together using water or veggie broth with amount minimal enough to keep veggies from sticking to the pan, on medium heat for few minutes or until half cooked.
▪︎ If making the spring rolls ahead of time, assemble them, then store in an air-tight container in the fridge for 1 – 2 days, or in the freezer. Bake the egg rolls from frozen (no defrosting). They may need an extra 5 – 10 minutes in the oven if baked from frozen.
▪︎ Set up a workstation with your spring roll wrappers, spring roll filling, a small bowl of water, and a baking tray fitted with a wire rack.
▪︎ To assemble the spring rolls, take a spring roll wrapper and place it on your work surface with a corner pointing up (diamond shape) if you’re using square shaped wrapper. Put about 1-2 tablespoons of the egg roll filling near the bottom corner of the wrapper. Make sure you don’t include the sauce so it doesn’t ruin the wrapper. Mine is a small wrapper so it looks like this
▪︎ Fold up the bottom corner around the filling, then fold in both sides. Wet your finger or use a brush to wet the top edges with water to seal the spring roll.
▪︎ Finish rolling up the spring roll, then place on the wire rack with point side down.
▪︎ Repeat with remaining wrappers until all of the filling is used up. Bake about 25 minutes or until golden around the edges. Serve hot with your favorite spring rolls sauce. Mine was chopped garlic, tamari sauce and lemon juice.