Vegetarian baked spring rolls with edamame and beets are the perfect snack for game day! Serve with sweet and spicy sesame ginger dipping sauce.
Course Appetizer, Snack
Cuisine Asian, dairy-free, Tailgating, vegetarian
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 8people
Author Stephanie McKercher, RDN
Ingredients
Spring Rolls:
1cuppurple cabbage,thinly sliced
1cupgreen cabbage,thinly sliced
1cupshelled edamame,thawed
½cupshredded carrots
½cupshredded beets
¼cupcilantro,chopped
2green onions,chopped
1tablespoonsesame oil
1tablespoonrice vinegar
1teaspoonsoy sauce
10rice papersheets
2-3teaspoonsoilfor brushing
Dipping Sauce:
¼cupsesame oil
¼cuprice vinegar
1tablespoonSriracha hot sauce
2teaspoonssoy sauce
2teaspoonshoney(substitute with maple syrup for vegan option)
1teaspoonginger
1teaspoonsesame seeds
Instructions
Preheat oven to 425 degrees fahrenheit and grease or line a baking sheet.
In a large mixing bowl, combine cabbage, edamame, carrot, beet, cilantro, green onions, sesame oil, vinegar, and soy sauce.
Make the spring rolls: dip a sheet of rice paper in water for about five seconds, and then lay it on a flat, dry surface. Add a spoonful of the vegetables to the center of the rice paper. Fold top and bottom of rice paper toward the vegetables (brush rice paper with a little more water if it’s not flexible enough to fold), and roll up remaining sides to form the roll. Place spring roll on the baking sheet. Repeat process with remaining rice paper and vegetables. Once spring rolls are prepared and spread on the baking sheet, brush outsides lightly with oil.
Transfer the baking sheet of spring rolls to the oven and cook until rolls are crispy on the outside, about 30 minutes.
While the spring rolls are baking, prepare the dipping sauce. In a medium bowl, whisk together sesame oil, vinegar, Sriracha, soy sauce, honey, ginger, and sesame seeds.
Remove baked spring rolls from the oven and serve with dipping sauce. Enjoy!