Oven Baked Vegan Spring Rolls

Oven Baked Spring Rolls

Vegan, Dairy Free, Lactose Free, Rice Free, Gluten Free, Wheat Free, Red Meat Free, Egg Free, Yeast Free, Soya Free, Nut Free.

Ingredients:

GF, EG, WF Spring Roll Papers (Recipe HERE)

Stir Fry Mixed Vegetables

Beansprouts 

Chestnut Mushrooms

Cook your stir fry vegetables, Beansprouts and mushrooms in a pan.

When they are done, leave them in the pan until they have completely cooled.

You want them to be cool because if they are still hot then your papers may turn mushy and you don't want that.

Scoop some of the mixture into the middle of your paper.

Fold in both of the sides.

Now fold up the bottom and tuck all the mixture inside.

You dont want any air pockets.

You can now roll up the spring roll tightly.













 The good thing about the papers being slightly sticky is that they don't need anything extra to make them stick down, just press the paper onto the other side and it will adhere to the other side and stay there during cooking.

Do this to the rest of your rolls.

Place them onto a baking sheet on a baking tray.

Gas Mark 7 for 20-25 minutes.

(They will come out darker, the photo came out lighter)

Turn the tray half way through and also flip them all for an even bake.

They will be crisp and yummy!

Enjoy them with any dipping sauce, why not try:
No Soya Soya Sauce Raw or Cooked (Recipe HERE)
or
Chinese Sauce ( Recipes HERE)

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