These crispy Asian pancake rolls with a vegetable filling are inspired by Chinese spring rolls, and can be served as a flavorful appetizer or side! However, unlike regular Cantonese spring rolls, this version is oven-baked and uses thin homemade gluten-free, vegan wraps to create crispy veggie rolls (regular wrapper option included!). 😍

Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
[ Ссылка ]

Gluten-free wraps video: [ Ссылка ]

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My cookbook "Simple and Delicious Vegan" is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:

🌱 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
🌱 Metric and imperial measurements (cups, ounces, and grams).
🌱 Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
🌱 Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!

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Ingredients:

1 small (80 g) onion diced
11.3 oz (320 g) mushrooms diced
3/4 cup of (100 g) zucchini diced
1/2 cup (50 g) red pepper diced
2 cups (200 g) white cabbage finely chopped
2 garlic cloves minced
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground cumin
Salt & ground pepper to taste
1 tbsp tomato paste
1/2 tbsp tamari
2 tbsp oil to sauté and brush
10 vegan spring roll wrappers (thawed) or homemade wraps

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If you create one of my recipes, I would love to see it. Tag me on Instagram with @elavegan and also use #elavegan 😊

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