pancake rolls

These crispy Asian pancake rolls with a vegetable filling are inspired by Chinese spring rolls, and can be served as a flavorful appetizer or side! However, unlike regular Cantonese spring rolls, this version is oven-baked and uses thin homemade gluten-free, vegan wraps to create crispy veggie rolls (regular wrapper option included!).

Baked Vegan Spring Rolls (GF)

onion

11.3 oz mushrooms (diced)

zucchini (diced)

red pepper (diced)

white cabbage (finely chopped)

garlic

onion powder

garlic powder

tsp cumin

Salt & ground pepper (to taste)

tomato paste

tbsp tamari

tbsp oil (to

vegan spring roll wrappers (thawed) (or homemade wraps (see instruction step 3))

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.

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&#39;s not, drain or squeeze out as much liquid as possible, otherwise the rolls won&#39;t crisp up.

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).

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

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.

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.

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

Sorry Ela, this time the Family complained ............ that I should have made more. 😉

We all really enjoyed this. I did not have Cabbage so swapped this for carrot and celery. I can confirm that Fylo pastry worked very well. (I brushed on butter, and baked at 190 for 20 mins). We are not vegan but do have a vegetarian 13 year old. In trying to respect her wishes I embarked on a new learning curve in the kitchen. As a result we have found some excellent new meals (thanks mainly to Ela) and we now only have meat 2 nights a week. It is possible to eat less meat and still eat well!

These came out awesome! Made about 20 somehow for me though although I followed the recipe. Mine burnt a bit during the first 15 minutes of baking so I'll flip them sooner next time.

https://content.jwplatform.com/videos/aGwBARud.mp4

Baked Vegan Spring Rolls (Gluten-Free)

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Baked Vegan Spring Rolls (GF)

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