Crispy Baked Cabbage Spring Rolls (Oil-Free)
Before I started following the Starch Solution diet plan, I enjoyed eating eggrolls and deep-fried spring rolls. So when I made the switch to plant-based eating, I was sad to have to give them up.
Thankfully, I was able to modify the ingredients and create a healthy recipe I love. These oil-free, crispy baked cabbage spring rolls are so tasty, it will be hard to eat just one.
These oil-free, crispy, baked cabbage spring rolls are perfect for any meal or snack. I eat them for breakfast lunch and dinner and pack a few in my purse when I'm on the go.
- 1/2 green cabbage (shredded)
- 1 carrot
- 1/2 red bell pepper
- 1/2 onion
- 4 oz vermicelli rice noodles
- 3 tbsp Braggs liquid aminos (or low-sodium soy sauce)
- 1 cup low sodium vegetable broth
- 25 rice papers
- 2 cup whole wheat panko bread crumbs (look for oil-free)
- 1/4 cup nutritional yeast
- pinch salt
Chop cabbage, carrots, bell pepper, and onion finely.
Add the vegetables to a large saucepan. Add the liquid aminos and stir to combine.
Cover the pan and allow the vegetables to cook until softened.
Once vegetables are soft and reduced by 2/3, make a well in the center of the vegetables. Add 1 cup of vegetable broth to the well and place the vermicelli rice noodles in the water.
Cover the noodles with the vegetables and allow to cook for 2 to 3 minutes. Remove from heat.
Preheat oven to 350 degrees F.
Mix bread crumbs, nutritional yeast, and salt in a shallow bowl.
Fill another shallow bowl with warm water. Working with one wrapper at a time, dip it into the water then lay it flat on a surface (I use a cutting board). In the center of the wrap, put about 3 tablespoons of the filling. Fold the bottom part of the wrapper over the filling. Next, fold the left and right sides over the filling. Now roll the spring roll securely up from the bottom to the top, making sure the filling is completely enclosed.
Once vegetables are soft and reduced by 2/3, make a well in the center of the vegetables. Add 1 cup of vegetable broth (I use this broth base and seasoning) to the well and place the vermicelli rice noodles in the water.
For the vegetable broth, I use about 1- 2 tsp of the vegetable broth base in 1 cup of hot water.When all the spring rolls are on the pan, place them in the oven and bake for 20 to 30 minutes, or until they're golden brown.
Serve the spring rolls with your favorite sauce.
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