Veggie Spring Rolls

Prep: 20 minutes Cook: 25 minutes Serves: 20

From Hannah: We all love a good spring roll am I right? These babies are typically fried in oil, and thats not so good when you are trying to get healthy and lose weight. Luckily these baked spring rolls not only taste good but they are also good for you.

Ingredients

1 pkg vegan puff pastry
1 block firm tofu, crumbled
3 cups chopped cabbage
1 cup mushrooms, diced
1/2 cup carrots, chopped
3 green onions, chopped
1/2 cup fresh bean sprouts
1 tsp garlic powder
1/2 tsp ginger powder
3 tbsp hoisin sauce
2 tbsp coconut aminos
Sweet and sour sauce for dipping

Instructions

In a large saucepan over medium heat, add the crumbled tofu, cabbage, mushrooms, carrots, green onions, bean sprouts, garlic powder, ginger powder, hoisin sauce, and coconut aminos.
Cook uncovered for about 10 minutes, stirring occasionally, until the vegetables soften and most of the moisture has cooked off. The tofu should lightly brown and absorb the flavor.
Transfer the mixture to a bowl lined with paper towels to absorb any excess moisture. Let it cool completely in the fridge for about 60 minutes. This step is important so the puff pastry does not get soggy.
Preheat your oven to 400°F (205°C).
Cut the puff pastry into equal squares. Add about 2 spoonfuls of filling to each piece and roll up tightly like a small burrito, sealing the edges.
Place seam side down on a nonstick baking sheet.
Bake for 10 to 12 minutes, flip, then bake another 5 minutes until golden brown and crispy on both sides.
Serve warm with sweet and sour sauce for dipping.