Crispy on the outside, packed with colourful veggies on the inside, these baked vegetable spring rolls are a delicious treat. Perfect for snacking, sharing or guilt free munching. It's a vegan and nut free dish.
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These vegetarian spring rolls are a healthy twist on the traditional deep fried version and a healthier option to store bought snacks. It is a great way to incorporate vegetables into a picky eater's diet.
Ingredients
- Vegetables: Carrot, cabbage, capsicum/ green bell pepper (missing in image), garlic and spring onion.
- Spices and Pantry Ingredients: Salt, black pepper, light soy sauce, rice vinegar and oil. I used olive oil, but feel free to use any cooking oil that you typically use in your kitchen.
- Spring Roll Wrapper: I used frozen wrappers that are available in most Asian grocery stores.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Heat oil in a pan over medium heat.
Step 2: Add carrot, cabbage and bell peppers.
Step 3: Stir fry for 3-4 minutes until vegetables are just tender.
Step 4: Add salt, pepper, soy sauce, vinegar and spring onion.
Step 5: Cook for a minute and switch the heat off and let it cool completely.
Step 6: Preheat oven to 200 C (400 F).
Step 7: Place a spring roll wrapper on a clean surface or wooden board with one corner facing you.
Step 8: Place 3 tablespoons of the cooled filling near the corner that faces you.
Step 9: Fold the bottom corner over the filling, then fold in the sides and roll tightly.
Step 10: Brush water to the edges and seal.
Step 11: Place the rolls on parchment lined baking sheet.
Step 12: Lightly spray oil on each roll.
Step 13: Bake for 20-25 minutes, flipping halfway until golden brown and crisp.
Serve hot with peanut dipping sauce or chilli sauce.
Substitutions and Variations
Vegetables: You can add onion, peas, corn and use a mix of bell peppers/capsicum instead of just green bell peppers.
Paneer: Use paneer to boost protein of spring rolls.
Chillies: Add red chilli flakes or finely chopped green chillies for a spicy kick.
Storage
If you plan to make them ahead, freeze unbaked rolls on a tray until they are hard, then transfer to a ziplock bag. Bake directly from frozen. You may have to bake extra 5 minutes than you would for fresh rolls.
Tips and Tricks
Vegetable Stuffing: Avoid overstuffing wrappers, as they'll be harder to roll and may tear.
Cool Filling: Ensure the cooked filling is completely cool before wrapping, as hot filling can cause the wrappers to tear.
Seal Rolls: Brush a dab of water or flour-water paste on the edges to seal them, preventing the rolls from opening while baking.
Oil: Spray or lightly brush the outside of the roll with oil to help crisp up.
Spring Roll Wrapper: I have used frozen wrappers, which tend to dry out quickly. To prevent this, keep the remaining defrosted wrappers covered with a damp tea towel while you fill and fold the spring rolls.
Related
Looking for other healthy snack recipes? Try these:
More Savoury Snack Recipes
KEEP IN TOUCH
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📖 Recipe Card
Baked Vegetable Spring Rolls
Equipment
- 1 Wide Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Teaspoons Oil
- 185 gms (or) 1.5 Cups (or) 2 Medium Carrot wash, peel and slice into thin strips
- 165 gms (or) 1.5 Cups Cabbage wash, and slice thinly
- 100 gms (or) 1 Cup (or) 1 Medium Green Bell Pepper/Capsicum wash, remove seeds and slice into thin strips
- Salt as required
- Crushed Black Pepper as required
- ½ Tablespoon Soy Sauce
- 2 Teaspoons Rice Vinegar
- 15 gms (or) ¼ Cup (or) 2 Stalks Spring Onion wash and chop finely
- 6 Frozen Spring Roll Wrappers defrost and wrap in damp tea towel
Instructions
- Heat oil in a pan over medium heat.2 Teaspoons Oil
- Add carrot, cabbage and bell peppers.185 gms (or) 1.5 Cups (or) 2 Medium Carrot, 165 gms (or) 1.5 Cups Cabbage, 100 gms (or) 1 Cup (or) 1 Medium Green Bell Pepper/Capsicum
- Stir fry for 3-4 minutes until vegetables are just tender.
- Add salt, pepper, soy sauce, vinegar and spring onion.Salt, Crushed Black Pepper, ½ Tablespoon Soy Sauce, 2 Teaspoons Rice Vinegar, 15 gms (or) ¼ Cup (or) 2 Stalks Spring Onion
- Cook for a minute and switch the heat off and let it cool completely.
- Preheat oven to 200 C (400 F).
- Place a spring roll wrapper on a clean surface or wooden board with one corner facing you.6 Frozen Spring Roll Wrappers
- Place 3 tablespoons of the cooled filling near the corner that faces you.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly.
- Brush water to the edges and seal.
- Place the rolls on parchment lined baking sheet.
- Lightly spray oil on each roll.
- Bake for 20-25 minutes, flipping halfway until golden brown and crisp.
- Serve hot with peanut dipping sauce or chilli sauce.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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