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 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Stephanie McKercher, RDN
1cuppurple cabbage,thinly sliced
1cupgreen cabbage,thinly sliced
1tablespoonSriracha hot sauce
2teaspoonshoney(substitute with maple syrup for vegan option)
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!
This recipe originally appeared on GratefulGrazer.com.