Because of the thicker wrapper, these are typically filled with a meat and vegetable filling. In comparison, egg rolls are usually thicker/larger, wrapped in a thicker, more noticeable wrapper. However, they can also contain meat and can be baked or fried. The terms spring rolls and pancake rolls are actually often used interchangeably – referring to a thin pastry wrapper stuffed with veggies (usually cabbage, bell pepper, carrots, bamboo shoots, etc.). While all three are similar Asian dishes of a meat and/or vegetable filling, wrapped in a crispy wrapper, there are several ways that they differ. Now it’s the turn of these pancake rolls! I love veggie-packed light bites and appetizers so much that I’ve already shared several recipes, including vegan sushi, rice paper summer rolls, cabbage rolls, and dumplings. You can, however, use store-bought wrappers and serve the rolls as Cantonese-style veggie spring rolls or vegan egg rolls, depending on what wrappers you have available. So I experimented a little and ended up using thin homemade gluten-free, vegan wraps with a little twist. 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!).Ĭrispy Asian-Inspired Baked Vegan Spring RollsĪ few days ago, I had a sudden craving for Chinese takeout-style spring rolls, but no access to vegan and gluten-free spring roll wrappers at the time.
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