Name: Baked Vegan Spring Rolls
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 16 servings
Ingredients: 30 g vermicelli rice noodles; 250 g shiitake mushrooms (or oyster mushrooms); 25 ml vegetable oil (plus more for brushing); 4 null spring onions (white part only, thinly sliced); 1 null carrot (large, julienned or shredded); 1 wedge cabbage (small wedge, Savoy or napa ideally, finely shredded); 0.5 tsp chinese five spice (heaped); 0.25 tsp white pepper (or black pepper); 30 ml soy sauce (or tamari (for GF option)); 1 clove garlic clove (finely shredded); 1 tsp ginger (finely grated); 20 ml hoisin sauce (GF if required, plus more for serving); 1 tsp toasted sesame oil; 2 tsp cornflour (mixed with water); 4 tsp water (mixed with cornflour); 8 null spring roll wrappers (thawed, OR rehydrated rice papers (for GF option))

Instructions

Show units in method

1

Prepare [vermicelli rice noodles] according to packet instructions. Slice [shiitake mushrooms] thinly and shred oyster mushrooms with your hands.
2

Preheat the oven to 220°C / 430°F and line a baking tray with a piece of baking paper.
3

Heat a heavy skillet or wok over medium heat. Add vegetable oil (15 ml) and once hot, add the [shiitake mushrooms]. Stir-fry until cooked and charred. If using a flat skillet, weigh the [shiitake mushrooms] down with a heavy lid or plate, removing occasionally to stir. All water must cook out.
4

Remove the [shiitake mushrooms] from the pan. Heat a little more [vegetable oil], add [spring onions], [carrot], and [cabbage]. Stir-fry until softened. Return the [shiitake mushrooms] to the pan, then add chinese five spice (0.5 tsp), white pepper (0.25 tsp), and soy sauce (30 ml).
5

Stir-fry for a few more seconds before stirring in clove (1 garlic), ginger (1 tsp), hoisin sauce (20 ml), and toasted sesame oil (1 tsp). Stir-fry until the filling is evenly coated. Turn off the heat and let the filling cool.
6

Place a single [spring roll wrapper] on the workbench with a corner pointing towards you (keep remaining wrappers covered with a damp kitchen towel to prevent drying). Place some of the cooked [vermicelli rice noodles] at the bottom, then a stack of the marinated vegetables. Start rolling it up, stopping halfway. Fold the right and left corners in like an open envelope. Brush the final corner with cornflour (2 tsp) mixed with water (4 tsp) and finish rolling. Place under a damp kitchen towel while you roll the rest.
7

Brush the [spring roll wrappers] with a small amount of [vegetable oil] and place on the prepared baking tray.
8

Bake for about minutes (15) on one side, then flip and bake for another [10-15 minutes] on the other side, until golden brown.
9

Cut [spring roll wrappers] in half gently with a serrated knife and enjoy warm, dipped in [hoisin sauce]. Leftovers can be re-crisped by baking in a 200°C / 390°F oven for minutes (10). To freeze, freeze raw rolls prior to baking.