Copycat Chinese Vegetable Spring Rolls- Gluten Free, Vegan & Healthy

One of my favorite types of food is Chinese food. For many years every Monday night I would order general tso chicken and an order of spring rolls. But, since this year I have made it a priority to spend less money, I have since done away with my Monday night treat.

For awhile I was okay until a few weeks ago when I had a strong craving for it again, so, instead of ordering the food and spending $12.00, I decided to make my own. I took out the pots and pans and began thinking up a recipe/how I would go about creating this meal. Although it took me a while I finally was able to marvel at my delicious creation. (General tso chicken recipe coming soon)

If you love Chinese food but are looking for a healthier alternative all while keeping that delicious classic spring roll taste then you are 100% going to want to give this recipe a try.


Ingredients 

  • 5 sheets of rice paper
  • 15 thinly sliced carrot strips & onion strips
  • 1/2 cup bean spouts
  • 1/2 cup lettuce- break off tiny pieces of lettuce
  • 1/2 cup fried egg – replace with tofu if making vegan
  • 3 tbsp gluten free hoisin sauce
  • canola oil
  • olive oil spray
  • olive oil (for brushing)

Teriyaki ginger dipping sauce

  • 1/2 tbsp fresh ginger
  • 1/4 cup gluten free soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp corn starch
  • 1/2 tbsp sesame seeds
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil, toasted
  • 1/3 cup water

Directions

  1. Take skillet and add all the vegetables into it, drizzle canola oil over them and cook until lightly browned/fried
  2. While they are cooking fry up egg/ tofu and add to veggie mix
  3. While that is cooking, boil a pot of water and add 1 piece of rice paper at a time for a few seconds (until flimsy) into the water, repeat with rest of rice paper until all pieces are ready (pliable) to use
  4. Once veggies & egg are done take 1 piece of rice paper, spread a little hoisin sauce over it and roll veggie + egg mixture in remembering to leave a small gap at the edge, roll up, repeat until all the rice paper and mixture are gone
  5. Preheat oven to 400 degrees F and spray baking tray with olive oil to avoid sticking, place spring rolls on tray and lightly brush olive oil over them to help avoid sticking.
  6. Place rolls in the oven for 10-15 minutes or until a crispy and lightly browed outside can be seen, flip them and put back in oven for another 10 minutes
  7. While rolls are cooling start preparing the dipping sauce.

Dipping sauce:

  1. In a sauce pan combine soy sauce, brown sugar, water, rice vinegar and sesame oil  on medium heat till sugar dissolves
  2. Add in ginger and stir
  3. Add in corn starch, bring to a boil, then reduce heat to simmer on low for 2-3 minutes, or until the sauce thickens
  4. Remove from heat and stir in sesame seeds.

Serving:

Plate your spring rolls, add the dipping sauce to a bowl, ENJOY ๐Ÿ™‚

Copycat Chinese vegetable spring rolls

Gluten-free, vegan, healthy
Prep Time10 mins
Cook Time15 mins
Course: Appetizer
Cuisine: Chinese
Servings: 5 rolls
Author: DIY Lifestyle

Ingredients

  • 5 sheets of rice paper
  • 15 thinly sliced carrot strips & onion strips
  • 1/2 cup bean spouts
  • 1/2 cup lettuce- break off tiny pieces of lettuce
  • 1/2 cup fried egg – replace with tofu if making vegan
  • 3 tbsp gluten free hoisin sauce
  • canola oil
  • olive oil spray
  • olive oil for brushing
  • Teriyaki ginger dipping sauce:
  • 1/2 tbsp fresh ginger
  • 1/4 cup gluten free soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp corn starch
  • 1/2 tbsp sesame seeds
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil toasted
  • 1/3 cup water

Instructions

  • Take skillet and add all the vegetables into it, drizzle canola oil over them and cook until lightly browned/fried
  • While they are cooking fry up egg/ tofu and add to veggie mix
  • While that is cooking, boil a pot of water and add 1 piece of rice paper at a time for a few seconds (until flimsy) into the water, repeat with rest of rice paper until all pieces are ready (pliable) to use
  • Once veggies & egg are done take 1 piece of rice paper, spread a little hoisin sauce over it and roll veggie + egg mixture in remembering to leave a small gap at the edge, roll up, repeat until all the rice paper and mixture are gone
  • Preheat oven to 400 degrees F and spray baking tray with olive oil to avoid sticking, place spring rolls on tray and lightly brush olive oil over them to help avoid sticking.
  • Place rolls in the oven for 10-15 minutes or until a crispy and lightly browned outside can be seen, flip them and put back in oven for another 10 minutes
  • While rolls are cooling start preparing the dipping sauce.
  • Dipping sauce:
  • In a sauce pan combine soy sauce, brown sugar, water, rice vinegar and sesame oil on medium heat till sugar dissolves
  • Add in ginger and stir
  • Add in corn starch, bring to a boil, then reduce heat to simmer on low for 2-3 minutes, or until the sauce thickens
  • Remove from heat and stir in sesame seeds.
  • Serving:
  • Plate your spring rolls, add the dipping sauce to a bowl, ENJOY ๐Ÿ™‚

Who else loves Chinese food! Give this recipe a try, snap a picture and tag @theresahealeyy in your instagram photo/ instagram story for a chance to be featured on my blog!

Thanks for reading today’s post and checking out my blog. Next blog post โ†’ Monday!

๐ป๐’ถ๐“‹๐‘’ ๐’ถ ๐‘”๐“‡๐‘’๐’ถ๐“‰ ๐’น๐’ถ๐“Ž!

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4 Comments

    1. These look delicious! We love making our own egg rolls or pot stickers too! Making these at home can be fun and taste good too! Thanks for sharing.

      1. Thanks! I love making pot stickers as well. Be sure to check out my pierogis recipe that pairs perfectly with these!

    1. I love spring rolls and these look and sound delicious!!

      I look forward to making some!

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