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Vegan Spring Roll
-Gluten Free-
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Raw Vegan Spring Roll-Gluten Free-
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Ingredients for the Sesame Dipping Sauce
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Ingredients for the Sesame Dipping Sauce
Instructions
  1. Preheat a oven at 180 degrees. Line a baking sheet with parchment and brush lightly with vegetable oil. Fill up with lukewarm water a wide bowl.
  2. Wash and finely shred the vegetables. In a frying pan add the oil, minced garlic clove, minced ginger and chili pepper, place over medium heat. Allow to cook until softened and lightly browned, about 30 seconds. Raise heat to high.
  3. Add the rest of the vegetables and mushrooms and stir fry for a few minutes. Vegetables need to be a bit crunchy. Add soya sauce and let it run for a few minutes more.
  4. Remove from heat. Work on a clean and dry surface and on a wide chopping board lay each rice paper soaked for about 20 seconds in lukewarm water. Place the rice sheet on the chopping board.
  5. Scoop up 2-3 tablespoonfuls of vegetales mixture, being careful not to pick up too much liquid. Place mixture in a 3 -4 cm long strip onto rice paper sheet. Wrap the sides inward over the fold, then roll the filled portion away from you, tucking tightly as you go, folding it over the roll to close everything up. Place roll, on baking sheet.
  6. Brush with oil the spring rolls. Bake until lightly browned and crispy, 13-15 minute
  7. To make the Sesame dipping sauce it's very easy! While the Spring rolls bake in the oven, whisk all the ingredients in a small bowl.
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