Vegan spring roll

Vegan spring roll
  • 8 Piece strudel pastry sheet
  • 1 Piece zucchini
  • 1 Piece cabbage small
  • 2 Piece red onion
  • 2 Table spoon (tbsp) green peas
  • 1 Table spoon (tbsp) salt
  • 1 Tea spoon (tsp) black pepper
  • 3 Table spoon (tbsp) soy sauce
  • 1 Decilitre (dl) oil

season: Spring,Summer

occasion: 4Family, 4Holidays

origin: Innovation



This is a vegan spring roll prepared quite easily as you dont need to manage the rice wrappers. I used to prepare with strudel pastry which is available in shops refrigerators. Fisrt you need to shred vegetables thin strips, the size should be similar. Than add a table spoon oil and brais vegetables only 5-8 minutes, meanwhile add the salt and pepper and soy sauce too. During the filling cools down, separate the pastry sheets, grease with plentiful oil and stick two sheets together. Take a knife and cut equal 10cmx7cm sheets. Pile up a tablespoon vegetable filling on middle of sheets, cover the longer side first than roll up. Lay on baking paper, bottom with cut side. Grease with oil again and bake it in preheted oven on 170 C degree for 10-15 minutes until turn lightbrown. Serve hot but take care because the filling is much warmer.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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