Vegan baked spring rolls with dipping sauce

Our vegan baked spring rolls are a healthier alternative to deep-fried ones. They’re crispy on the outside and moist inside, perfect with a dipping sauce.

DRESSING FOR THE FILLING:
5 cm / 2 in piece of ginger, grated finely
1 large garlic clove, crushed
2 tbsp / 30 ml dark soy sauce
½ tbsp sesame oil (or replace with vegetable oil)
½ tbsp neutral tasting vegetable oil + more for greasing
2 tsp Chinese five spice powder

SPRING ROLLS:
12 spring roll wrappers
½ courgette, julienned
1 red pepper, julienned
1 large carrot, julienned
a wedge of white cabbage, shredded
2 small spring onions – white part finely sliced, green cut lengthwise into thin strips
60 g vermicelli rice noodles
½ tbsp cornflour mixed with 1 tbsp water

DIPPING SAUCE:
2 tbsp / 30 ml dark soy sauce
½ tbsp sesame oil
1 tbsp rice vinegar
fresh chilli, finely sliced or pinch of chilli flakes
1 tsp sesame seeds
2 cm of finely sliced spring onion

View the full recipe at Lazy Cat Kitchen →