Step 1

You can watch the video in the post for visual instructions.Heat about 1 tbsp of oil in a skillet and add the diced onion, mushrooms, zucchini, and red pepper. Stir, then add the white cabbage and give it a good mix. Sauté for about 4-5 minutes.

Step 2

Add the garlic, all spices, tomato paste, and tamari and stir to combine. Turn off the heat after about 1-2 minutes and let the mixture cool.Make sure the veggie mixture is quite dry, if it's not, drain or squeeze out as much liquid as possible, otherwise the rolls won't crisp up.

Step 3

Prepare your wrappers. You can use store-bought spring roll pastry wrappers, vegan egg roll wrappers (see notes), or make homemade wrappers. I made gluten-free wraps, but increased the water in the recipe to almost 2 cups (450 ml).

Step 4

Preheat the oven to 390 F (200 C) and line a baking sheet with parchment paper (or use a silicone mat).

Step 5

Place about 2 tablespoons of the filling on the lower part of the wrapper, fold in the sides and then roll from the bottom upwards. Repeat this step until you have no filling left.

Step 6

Transfer the pancake rolls to the prepared baking sheet and brush them with a little oil. Bake for about 15 minutes, then flip them carefully, brush the other side with a little oil and continue to bake until crispy and golden brown. The total baking time can take 20-35 minutes, depending on your oven and the type of wrapper you use.

Step 7

Serve with a sweet chili sauce or this Chinese garlic sauce and enjoy!