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    You are in: Home / Recipes / Veggie Spring Rolls Recipe
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    Veggie Spring Rolls

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on January 14, 2012

      The filling was very good. I could not find spring roll wraps (small town living) and did not want egg roll wraps (I'm a vegan) so I tried to be creative and rolled these in Nori. Interesting. Still very flavorful especially with the plum sauce, but I can't wait until I can make these again with spring roll wraps! Thanks for a great recipe!
      Update: I found the spring roll wrappers and the spring rolls were exceptional! I made 15 fairly large ones. Eat some now - freeze some for later.

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    • on May 29, 2005

      Wonderful as an appetizer! It is an inexpensive appetizer and super good!!!! I did a few things differently and used one different ingredient. Instead of Egg Roll Wraps I used Spring Roll Wraps - they are much lighter in texture and work really well when baked. They come out crisp & light.. I made 24 small finger rolls and then decided that was a lot of work so I used my tiny tartlet tins to do the other 2 dozen - I placed the folded side down in the tin and flipped them over to brown well half way through the baking - oven time apprx 15 minutes-all in all I got 48 appetizers and some filling left over ( this I will use in Fried rice for tomorrow nights dinner). I served the appetizers with a sweet hot chili sauce on the side. I am freezing 3 dozen and will post on the results when I use them. mommy2taylor this is going into my appetizer cook book to keep Thanks for posting

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    • on September 11, 2007

      LOVE THEM!! I used spring roll wrappers and baked them (to keep the recipe lighter) and everyone said I should make these again. I served them with plum sauce for dipping and chinese fried rice.

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    • on January 02, 2006

      I used eggroll wraps, but did not get as many because I made them larger. Next time I will take Bergy's advice and use springroll wraps so they get a little crunchier when they bake.The filling was awesome. I did not have regular cabbage so I used bok choy. It worked out great (beautiful dark green color). We dipped them in S&S sauce and thai chili sauce. Very good and not greasy like the fried eggrolls.

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    • on December 19, 2005

      Fabulous recipe. I used shitake mushrooms and everyone loved them!

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    • on July 10, 2005

      These were wonderful! I used spring roll wraps, but I could have eaten the filling all by itself!! Thanx for posting! I will definitely make these over and over.

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    Veggie Spring Rolls. Recipe by Carianne

    Veggie Spring Rolls

    By Carianne
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    Nutritional Facts for Veggie Spring Rolls

    Serving Size: 1 (74 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 72.2
     
    Calories from Fat 37
    52%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 93.4 mg
    3%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.8 g
    11%
    Protein 1.7 g
    3%
    Detailed Nutrition Values About Nutrition Info

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