Vegan and Gluten Free Spring Rolls



4 cups coleslaw mix (or equal portion of shredded cabbage and carrots)

1/4 cup Teriyaki Sauce 




Preheat oven to 350

Heat a pan on medium heat with 1 tsp of vegetable oil

Add the coleslaw mix

Saute it with the sauce until mostly soft- you still want a little texture

Set aside to cool slightly


Soak a rice paper in a bowl of warm water

Add filling to the center

Fold the sides over the filling

Roll the other sides- at this point you should have a burrito shape

Hint: if you have trouble with this step, it is often shown on the back of rice paper packages


Next, heat a pan with 2 tbsp of vegetable oil over medium-high heat

Once the oil is shimmery, it is ready

Place the rolls in the pan for about one minute on each side or until golden brown

Set them on a paper towel to absorb extra oil

Put them on a sheet pan to bake for 10 minutes 

Serve with peanut sauce (recipe coming soon!)

(Makes about 8 rolls)

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