Recently I was in the mood for cabbage rolls, but not really, more like spring rolls made with cabbage instead of rice paper. I don’t know why, not really, other than I was reminiscing about some really delicious Vietnamese spring rolls I had once in Wheaton, IL.

Then I was walking down the aisle of a very crowded Lidl and spotted a gorgeous head of Savoy cabbage. I had to have it, knowing it would be great for the wraps, not to mention a vegan soup or two. Maybe even a vegan ramen dish.

The possibilities were endless.

As was the prep time for these vegan cabbage spring rolls. 🙄

The good thing about this kind of vegan recipe is that it’s mostly raw so you’re getting plenty of natural fiber, but also that you can use any of the raw vegetables in your crisper that you just don’t know what to do with. I had a pretty specific idea of what I wanted in my vegan spring rolls, starting with smoked tofu and ending with this beautiful platter you see below.

The ingredient list for the Savoy wraps is pretty straightforward:

Carrots
Scallions
Bell peppers
Cucumber
Sprouts (these are radish sprouts)
Smoked tofu
Savoy cabbage

The most important step is to give the cabbage leaves a quick boil or steam, about 2 minutes. Do it early enough that the cabbage cool and are easy to manage while wrapping. I to roll the first one with the cabbage spine still on it and…it was a mess so I recommend trimming it down but not necessarily cutting it off completely, because that will just make wrapping it harder.

While you wait for the water to boil for the cabbage, preheat the oven or airfryer to 200C and add the seasoned smoked tofu until nice and crispy.

Set aside.

Use the biggest leaves on the Savoy cabbage and wrap them the wide way, across the spine rather than up or down. Trust me, it’ll make the process easier and less annoying.

Take a little of each ingredient and line it up across the leaf, then roll.

If you want to add anything to these vegan spring rolls to fill out the meal, I added soba noodles that I tossed in a mixture of peanut butter, hot water, lime juice, Sriracha and soy sauce. It was easy and delicious..

I also made a quick yogurt sauce for my partner, just in case the smoked tofu had a bit too much tandoor spice on it, which I’m happy to report it did not.

This was a quick (mostly) and easy vegan meal, at least if you make it through the prep work without losing your mind. I rewarded myself for all he prep work with an ice cold beer made without fish belly, thank you very much.

Do you like rolls? How do you prefer to enjoy them?