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Cassas Spring Rolls

What you need: 

2 to 3 tablespoons vegetable oil
1 cup mushrooms, chopped
1/2-1" fresh ginger, grated or minced
2 cups cabbage, finely chopped
1 cup broccoli, finely chopped
1 cup carrots, finely chopped
1 cup snow peas, chopped
8 to 10 shallots, finely chopped
2 to 3 tablespoons sesame oil
2 to 3 teaspoons soy sauce
2 teaspoons vegan sugar
salt and white pepper, to taste
1 package (20 count) vegan egg roll wrappers

What you do: 

1. Preheat oven to 400 degrees F. Grease a baking sheet. If you can't find vegan egg roll wrappers, and must use spring roll wrappers, consider frying them. In large pan or wok, heat oil, and add mushrooms and ginger.
2. After a minute, add rest of veggies (cabbage, broccoli, carrots, snow peas, and shallots). Cook for 2 to 3 minutes. Add sesame oil, soy sauce, sugar, salt, and pepper. Cook another 3 minutes. Remove from heat.
3. Using water, moisten the edge of a vegan eggroll wrapper with your fingers. Lay the wrapper in a diamond shape and place filling mixture in middle. Fold up bottom, sides and then roll up to the top (use enough water to seal).
4. Place in prepared pan and spray oil on the top of the eggrolls. Bake for 10 to 15 minutes (until brown), but you could steam or fry.
My friend Cassandra gave me this recipe when I was craving. I've tried it and it's great!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

Thanks for this recipes..It is really awesome dish...I tried it at my home...

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I thought these were really yum!

The only thing is I couldn't find any vegan "egg roll" or "spring roll" or even "wonton" wrappers at the grocery store.  So I used round rice paper wraps, and while they did the job, they had the tendency to blow-up, and they don't get quite as crunchy as a typical spring roll would.
Does anyone have any advice for when working with rice paper wraps?

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These came out great and really hit the spot! :D I made some substitutions based on what I had on hand to use : I used 3 cups cabbage, 2 cups broccoli, 2 cups carrots, and about  1/2 cup minced onions. I had the rest of the ingredients and made them accordingly, putting about 3 tablespoons of the mixture in each wrapper. Nom nom nom :)>>>...So filling and tasty!! I've already put this in my recipe box for future use--thanks!

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:)>>> Wonderful, thanks!

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OMGG...these were simply delicious!!!!!! best spring rolls i have ever tried

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I'm eating these right now, they taste amazing. i used rice paper also aded garlic andginger to the mix,
forgot to grease my baking tray though so i ripped the bottoms but other than that they r super great

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;)b Wow!  These were so awesome!  I'm so happy I found frozen spring roll wrappers at the asian market - I hated the ones I got before - the jelly ones that look like condoms = not good!
The frozen ones were more pastry-like - exactly what I wanted!
I used green cabbage, smoked tofu, green onions and carrots...and added a bit of sriracha.
They baked up perfectly - only one exploded, but it was a fat one!
Dipped them in sweet chili sauce - so damned good!!  I'm going to try all different versions, now that I found wrappers that I like!

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Excellent, easy egg roll recipe!!   ;)b  I didn't have any cabbage, snow peas, or shallots, so I chopped up a cup of asparagus, extra mushrooms, carrots, broccoli, 1 small onion, and a half a cake of extra firm tofu.  I also didn't have fresh ginger so I used 1/4 t of ground ginger.  You probably can put anything in there that goes with the Asian flavor.  I also baked it which made it very easy.  I sprayed the bake pan and also lightly sprayed over the egg rolls after I placed them in the bake pan.  Came out perfect!  Thank you for the recipe!

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I flavoured these as per the recipe, but used what veges I had on hand, rather than exactly as listed.
I had some frozen spring roll pastry from the supermarket, I don't know what egg roll wrappers are or whether what I had was similar or not...

buuuut these were delicious, and when served at a party full of omnivores, went down a treat.
I will definitely make more, and will remember to cook heaps more veges so I can stuff them nice and fat
I baked them for... maybe 15 minutes ? and they were perfect, just a tiny bit browned and crunchy on the top, and I didn't use any oil/spray at all, but they came out just fine.

pretty easy, healthy and tasty - ticking all the big boxes!

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Wow!  These were fantastic!

I followed the recipe pretty exact except I didn't add mushrooms, and instead of snow peas I put in about a cup of regular peas.  I didn't have sweet and sour sauce so I made some, surprisingly easy to make, and delicious!  I looked up and down at two different grocery stores for rice wraps, or any wrap at all besides egg rolls, since I am trying to eat more vegan, but the only thing I could come up with were egg rolls.  Oh well.  But I baked most of them, just as the recipe suggests, and placed about 10 or so of these things in a greased baking pan, then using a pastry brush I brushed on olive oil on the top of all of them then baked them in the toaster oven. 

I had two that wouldn't fit in the toaster oven so I fried those just to see which was better.  I liked them both about equally the same. 

It is a little labor intensive rolling all these things up, so I probably won't make these weekly, but this recipe is going in my recipe book where all the "BEST" recipes go. 

Thank you so much for this, it was delicous.  I will definately be making it again!

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