Baked Veg Spring Roll Recipe Easy and Crispy Delight

Spring rolls are a beloved appetizer in many cultures, blending fresh, vibrant vegetables with crispy, golden wrappers. But what if you could enjoy all the crunch and flavor of traditional spring rolls without the mess and extra oil from deep frying?

Enter the baked veg spring roll — a healthier, equally delicious alternative that’s perfect for any occasion. Whether you’re looking for a light snack, a party appetizer, or a wholesome side dish, these baked spring rolls are sure to impress.

Filled with a colorful medley of crunchy veggies and seasoned to perfection, these spring rolls come out crispy on the outside and tender on the inside. Plus, baking them means fewer calories and less guilt, making them perfect for health-conscious foodies.

Ready to bring some tasty, guilt-free crunch to your kitchen? Let’s dive in!

Why You’ll Love This Recipe

This baked veg spring roll recipe is a game-changer for several reasons. First, it’s incredibly easy to make — no deep-frying required.

You get all the crispy texture without the added oil and mess. It’s also highly customizable, so you can use whatever fresh vegetables you have on hand.

It’s a great way to sneak more veggies into your diet, suitable for vegetarians and vegans alike. The spring rolls freeze well, making them an excellent make-ahead snack or appetizer for unexpected guests.

And finally, they’re just downright delicious, with a perfect balance of savory, sweet, and tangy flavors wrapped in a crisp shell.

Ingredients

• 10 spring roll wrappers (store-bought or homemade)
• 1 cup shredded cabbage (green or purple)
• 1 medium carrot, julienned
• 1/2 cup thinly sliced bell peppers (any color)
• 1/2 cup bean sprouts
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 1 tablespoon olive oil or sesame oil
• Salt and pepper, to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)

Equipment

• Baking sheet
• Parchment paper or silicone baking mat
• Large mixing bowl
• Frying pan or wok
• Spatula
• Brush for oil
• Measuring spoons
• Sharp knife and cutting board

Instructions

1. Prepare the vegetable filling: Heat the olive or sesame oil in a large frying pan or wok over medium heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
2. Add shredded cabbage, carrots, and bell peppers: Stir-fry for 3-4 minutes until the vegetables start to soften but still retain some crunch.
3. Mix in bean sprouts and green onions: Cook for another 1-2 minutes. Season with soy sauce, salt, and pepper to taste. Remove from heat and allow the filling to cool slightly.
4. Preheat your oven: Set it to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
5. Assemble the spring rolls: Place one spring roll wrapper on a clean, flat surface with one corner pointing towards you, like a diamond shape.
6. Add about 2 tablespoons of filling: Place it near the corner closest to you, leaving the edges clear.
7. Fold and roll: Fold the corner over the filling, then fold in both sides snugly. Roll up tightly towards the far corner.
8. Seal the edge: Use the cornstarch slurry (cornstarch mixed with water) to brush the final edge and press firmly to seal the spring roll.
9. Place the spring rolls on the baking sheet: Make sure the sealed edge is down to prevent unrolling during baking.
10. Brush each roll lightly with oil: This helps them brown and crisp up in the oven.
11. Bake for 15-20 minutes: Turn the rolls over halfway through baking to ensure even crispiness. They should be golden brown and crunchy.
12. Cool slightly before serving: This helps the filling set and avoids burning your mouth.

Tips & Variations

For the crispiest spring rolls, make sure your filling is not too watery. After stir-frying the vegetables, drain any excess liquid before filling the wrappers.

You can swap out vegetables based on seasonality or preference. Try adding finely chopped mushrooms, zucchini, or even tofu for extra protein.

Want to add a little heat? Incorporate a teaspoon of chili garlic sauce or sprinkle some red pepper flakes into the filling for a spicy kick.

For a gluten-free option, look for rice paper wrappers or gluten-free spring roll skins. Just adjust the baking time as needed since rice paper tends to crisp faster.

Nutrition Facts

Serving Suggestions

Serve your baked veg spring rolls with a variety of dipping sauces to elevate the experience. Classic options include sweet chili sauce, soy sauce mixed with a dash of rice vinegar, or a peanut dipping sauce for a richer flavor.

Adding a sprinkle of toasted sesame seeds on top of the sauce can also enhance the presentation and flavor.

Pair these spring rolls with a light Asian-style salad or a bowl of hot soup for a complete meal. They also make a perfect finger food for parties and potlucks.

For a cozy afternoon treat, try pairing them with a cup of green tea or a refreshing Green Goodness Juice Recipe to cleanse the palate.

Conclusion

These baked veg spring rolls are a fantastic way to enjoy a crispy, flavorful snack while keeping things light and healthy. They are easy to customize, quick to prepare, and perfect for any occasion — whether it’s a simple family dinner or a festive gathering.

By baking instead of frying, you cut down on excess oil without sacrificing the crunch and taste.

Give this recipe a try and discover how simple it is to create delicious, guilt-free spring rolls right in your own kitchen. If you enjoyed this recipe, be sure to check out other delightful dishes on our site like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the irresistible Glazed Twist Donut Recipe for your next dessert craving!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Baked Veg Spring Rolls”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Crispy and healthy baked vegetable spring rolls filled with a colorful mix of veggies. Perfect as a snack or appetizer.”, “prepTime”: “PT20M”, “cookTime”: “PT25M”, “totalTime”: “PT45M”, “recipeYield”: “12 spring rolls”, “recipeIngredient”: [“12 spring roll wrappers”, “1 cup shredded cabbage”, “1/2 cup grated carrot”, “1/2 cup finely chopped bell pepper”, “1/4 cup chopped green onions”, “1/2 cup bean sprouts”, “2 cloves garlic, minced”, “1 tablespoon soy sauce”, “1 teaspoon sesame oil”, “1/2 teaspoon ground black pepper”, “1 tablespoon olive oil (for brushing)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine cabbage, carrot, bell pepper, green onions, bean sprouts, garlic, soy sauce, sesame oil, and pepper.”}, {“@type”: “HowToStep”, “text”: “Place one spring roll wrapper on a flat surface and spoon 2 tablespoons of filling near one edge.”}, {“@type”: “HowToStep”, “text”: “Roll tightly, folding in the sides as you go to seal the filling inside.”}, {“@type”: “HowToStep”, “text”: “Brush each roll lightly with olive oil on all sides.”}, {“@type”: “HowToStep”, “text”: “Place spring rolls on a baking tray lined with parchment paper.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes or until golden brown and crispy, turning halfway through.”}, {“@type”: “HowToStep”, “text”: “Serve hot with your favorite dipping sauce.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “4 g”, “fatContent”: “5 g”, “carbohydrateContent”: “22 g”}}