Baked Vegetable Spring Rolls

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.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Snack

Cuisine: Indo Chinese

Diet: Vegan, Vegetarian

Servings: spring rolls

Calories: 101kcal

Author: Geetha Priyanka

Equipment

1 Baking Sheet
1 Parchment Paper/Greaseproof Paper
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

Get Recipe Ingredients

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

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.

Nutrition