Vegan Baked Spring Rolls
Crunchy baked spring rolls, filled with rice noodles, tofu and vegetables.
Recipe type: Appetizer
sheets frozen spring roll pastry
olive oil (extra)
Remove the pastry from the freezer to defrost (cover with a damp teatowel to prevent drying out).
Cook the rice vermicelli as per packet instructions (usually soak in hot water for 10 minutes).
Meanwhile, cut the carrot into matchsticks, thinly slice the spring onions, thinly chop the snowpeas, and cut the tofu into matchsticks.
Heat 2 tsp olive oil in a frying pan and add the vegetables and tofu, fry over a medium heat for 5 minutes, stirring.
Remove from the heat and add the drained rice vermicelli and soy sauce, stir until well combined.
Make a paste with the cornflour and water in a small dish.
Preheat the oven to 180 degrees Celsius.
Slice the defrosted pastry sheets in half diagonally.
Rotate the triangle so the tip is pointing towards you.
Place about 1 tbsp of the rice & vegetable filling about ⅓ from the top.
Fold the long edge over the filling.
Roll it down once more.
Fold the sides over the filling.
Roll it up, and seal the edge with the cornflour paste.
Place on a greased baking tray and repeat until you have no more filling or pastry left.
Baste with the extra 1 tbsp olive oil and bake in the oven for 10 minutes.
Remove, flip the spring rolls and baste with olive oil again, and bake for a further 15 minutes.
If you have leftover filling, it is great to eat as-is.
Serve the spring rolls with dipping sauce - sweet chilli sauce is our favourite!