Baked vegan spring rolls made with Brussels sprouts and sweet potatoes. Quick and easy lunch recipe is a twist on the traditional Chinese recipe staple.
For the longest time, I wanted to put Brussels sprouts and sweet potatoes together in a recipe!
I was going to blend them together, one way or other!
Because of this determination, I have spent countless hours of trying to figure out how these two would work together in a perfect taste harmony.
There were pizza recipes, salads, sandwiches….
There was even the great burger debacle of 2016 where the burger tasted like burnt charcoal. Not even tomatoes could save it. It hurts just thinking about that recipe fail!
So what did all those fails teach me? That I had to find a mediator that will make Brussels sprouts and sweet potatoes talk to each other! This moderator will be strong and not back down!
After trying a few ingredients, I finally found the right ingredient for it.
The miracle ingredient is … {Drumroll}…
Ginger!
Yes, ginger has a strong flavor that adds to the Brussels sprouts dull flavor and tones down the sweetness of sweet potatoes. Together, all three were the perfect three’s company!
So, next time you are in the experimenting mood and want to try an easy vegetarian recipe, think of these spring rolls. Best part is that you don’t have to fry them and stink up your whole house with hot oil! Bake them in the oven and your arteries will thank you!
There are so many varieties for spring roll dipping sauces. You can make my apricot dipping sauce which is really easy to make.
Or, you can put those sauce packets that you get from all those Chinese take outs to good use. I used sweet duck sauce as a dipping sauce and that was perfect. If you are brave, you can try it with the hot sauce packets.
This is my best vegetarian spring rolls recipe every. It was my favorite experiment and I hope you like these spring rolls as much as I do.
What is your favorite ingredient for spring rolls?
Left over brussels sprouts can always be used in a pilaf recipe
Side note: My Tai-Pei mini vegetable rolls recipe directs to this post.
Vegetarian Spring Rolls
Spring Rolls With Brussels Sprouts
Ingredients
- 6 Brussels sprouts
- 1/2 sweet potato peeled
- 1 Tbsp grated ginger grated
- 2 cloves garlic grated
- 1/4 red onions Julienned
- 2 Tbsp tamarind paste or tamarind sauce
- 1 Tbsp soy sauce
- 1/8 tsp salt
- 1 tsp water
- 1 Tbsp sesame oil
- 8-10 egg-free wrappers See notes
To roll the spring rolls
- 1 cup water
- 1/4 cup oil
Instructions
- Preheat oven to 350°
- Cut 6 Brussels sprouts into long strips
- Using a cheese grater, grate 1/2 of a sweet potato
- In a bowl, add tamarind paste, soy sauce, salt and water
- Mix well and set aside
- In a stir fry pan, add sesame oil and heat at medium heat
- Add the onions, ginger and garlic. Mix until the onions are translucent
- Add the Brussels sprouts and sweet potatoes. Stir fry for a few minutes
- When the Brussels sprouts are soft, add the tamarind sauce mixture and mix well
- Cook for about 2 more minutes. Continue stirring this time.
- In a small bowl, add 1 cup of water and in a separate bowl add 1 cup of oil
- Set one egg-free wonton on a flat surface such that it looks like a diamond
- Add the Brussels sprouts mixture in the middle
- Start with the bottom of the diamond. Fold it over the stuffing
- Wet the edges of the unfolded parts of the wrapper.
- Then fold the left and right sides.
- Finally fold the top of the wrapper to close it.
- Make about 8-10 more spring rolls in the same way
- On a lightly oiled baking tray, place the spring rolls.
- Using a basting brush, lightly brush the top of the spring rolls with oil
- Bake in the oven for about 7-10 minutes.
- When the top of the spring rolls has browned, remove from the oven and let it cool.
Oooh brussels sprouts and sweet potatoes! Sounds like a power combination 🙂