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Veggie Spring Rolls

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.
Ready In:
90 minutes
Prep:
5 minutes
Cook:
15 minutes
Servings:
2-3
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Ingredients
  • 1 pkg vegan puff pastry
  • 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

  1. In a saucepan over medium heat, add all of your vegetables, ginger, garlic, hoisin sauce and coconut aminos. Cover and cook for 10 minutes.
  2. Once done cooking, place in a bowl with paper towels on the bottom to soak up the moisture and place in the fridge to cool for 60 minutes.
  3. Preheat your oven to 400 degrees. When the ingredients are done cooling add 2 spoonfuls into each puff pastry and roll up like a tiny burrito.
  4. Place on a nonstick pan and cook for 10-12 minutes, flip and cook another 5 minutes until brown. Serve with sweet and sour sauce.

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