Baked Vegan Spring Rolls Recipe For Crispy Healthy Snacks

Spring rolls are a beloved appetizer worldwide, and making a vegan version that’s both healthy and delicious has never been easier. These baked vegan spring rolls are crisp on the outside and packed with vibrant, flavorful vegetables on the inside.

Unlike their fried counterparts, baking keeps them light and less oily, perfect for those looking to enjoy guilt-free snacking or appetizers. Whether you’re catering to a vegan diet, seeking a lighter alternative, or simply craving a tasty finger food, this recipe hits all the right notes.

In this post, I’ll guide you through a straightforward recipe that uses common pantry ingredients and fresh veggies to create irresistible spring rolls. You’ll also find tips to customize fillings, equipment suggestions, and serving ideas that turn this simple dish into a party favorite or a wholesome snack.

Ready to roll? Let’s get started!

Why You’ll Love This Recipe

Healthier than fried: Baking the spring rolls reduces oil consumption while still delivering a satisfyingly crispy texture.

Easy to customize: Use your favorite veggies or protein alternatives like tofu or tempeh to make it your own.

Perfect for meal prep: Make a batch ahead of time, freeze, and bake whenever you want a quick snack or appetizer.

Kid-friendly and crowd-pleasing: Mildly seasoned but flavorful enough for all ages and occasions.

Ingredients

• 12 rice paper wrappers
• 1 cup shredded cabbage (green or purple)
• 1 cup julienned carrots
• 1 cup thinly sliced bell peppers (red, yellow, or orange)
• 1 cup bean sprouts
• 3 green onions, finely chopped
• 1 cup firm tofu, crumbled (optional)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 tablespoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
• Cooking spray or a little oil for brushing
• Salt and pepper to taste

Equipment

• Baking sheet
• Parchment paper or silicone baking mat
• Large mixing bowl
• Frying pan or wok
• Spatula
• Small bowl (for cornstarch slurry)
• Kitchen towel or clean cloth
• Sharp knife and cutting board
• Optional: cooling rack

Instructions

1. Prepare the filling: Heat the sesame oil in a frying pan over medium heat. Add the minced garlic and grated ginger, sauté until fragrant (about 1 minute).
2. Add tofu (if using): Crumble the tofu into the pan and cook until lightly golden, about 3-4 minutes.
3. Mix in the vegetables: Add shredded cabbage, julienned carrots, bell peppers, bean sprouts, and green onions. Stir-fry for 3-5 minutes until veggies are slightly tender but still crisp.
4. Season the filling: Stir in the soy sauce, and season with salt and pepper to taste. Remove from heat and let cool slightly.
5. Prepare rice paper wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until pliable but not too soft. Lay it flat on a clean kitchen towel or cutting board.
6. Assemble the spring rolls: Place about 2-3 tablespoons of the filling near the bottom third of the wrapper. Fold the bottom edge over the filling, then fold in the sides snugly. Roll tightly towards the top edge, sealing the edge with the cornstarch slurry.
7. Repeat: Continue dipping and filling the remaining wrappers and place the rolled spring rolls on a parchment-lined baking sheet.
8. Brush with oil: Lightly brush or spray the spring rolls with oil to help them crisp up during baking.
9. Bake: Preheat the oven to 400°F (200°C). Bake the spring rolls for 15-20 minutes, turning once halfway through, until golden brown and crisp.
10. Serve warm: Remove from oven and let cool for a couple of minutes before serving with your favorite dipping sauce.

Tips & Variations

“For extra crunch, add chopped water chestnuts or toasted nuts to the filling.”

• Make it gluten-free: Use tamari instead of soy sauce and ensure wrappers are rice paper based (most are naturally gluten-free).
• Change up the protein: Swap tofu with tempeh, cooked mushrooms, or even shredded jackfruit for a different texture.
• Spice it up: Add a teaspoon of chili garlic sauce or fresh chopped chili peppers for a spicy kick.
• Make dipping sauces: Try a classic peanut sauce, sweet chili sauce, or soy-lime dipping sauce for variety.
• Freeze for later: Place unbaked spring rolls on a tray and freeze until solid, then transfer to a ziplock bag. Bake directly from frozen, adding a few extra minutes.

Nutrition Facts

Serving Suggestions

Serve these baked vegan spring rolls as a delightful appetizer or snack alongside a variety of dipping sauces such as:

• Peanut dipping sauce
• Sweet chili sauce
• Soy-lime ginger sauce

They also pair beautifully with a fresh Asian-style salad or a bowl of warming miso soup for a light meal. If you’re looking for more vegan snacks, you might enjoy our Half Runner Beans Recipe or crave something sweet after, check out the Kodiak Banana Muffins Recipe.

Conclusion

Baked vegan spring rolls are a fantastic addition to any meal or party platter. They offer a crunchy texture and vibrant flavors without the heaviness of frying, making them a healthier choice that doesn’t compromise on taste.

The recipe is versatile, easy to prepare, and perfect for customizing with your favorite veggies or proteins. Whether you’re new to vegan cooking or a seasoned pro, these spring rolls are sure to become a staple in your kitchen.

Plus, their convenience for meal prepping or freezing makes them an excellent go-to snack when hunger strikes. Don’t forget to explore more delicious recipes on our site such as the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a comforting dessert, or the Glazed Twist Donut Recipe if you have a sweet tooth.

Happy cooking and enjoy every crispy bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Baked Vegan Spring Rolls”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Crispy and flavorful vegan spring rolls baked to perfection. A healthy appetizer packed with fresh vegetables and herbs.”, “prepTime”: “PT20M”, “cookTime”: “PT25M”, “totalTime”: “PT45M”, “recipeYield”: “12 spring rolls”, “recipeIngredient”: [“12 rice paper wrappers”, “1 cup shredded cabbage”, “1 cup grated carrots”, “1/2 cup thinly sliced bell peppers”, “1/2 cup bean sprouts”, “1/4 cup chopped fresh cilantro”, “2 cloves garlic, minced”, “1 tablespoon soy sauce”, “1 teaspoon sesame oil”, “1 tablespoon grated ginger”, “1 tablespoon olive oil (for brushing)”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix cabbage, carrots, bell peppers, bean sprouts, cilantro, garlic, soy sauce, sesame oil, ginger, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Soak one rice paper wrapper in warm water until soft.”}, {“@type”: “HowToStep”, “text”: “Place wrapper on a clean surface and add 2-3 tablespoons of filling near the edge.”}, {“@type”: “HowToStep”, “text”: “Roll tightly, folding in sides to seal.”}, {“@type”: “HowToStep”, “text”: “Place rolls on a baking sheet lined with parchment paper.”}, {“@type”: “HowToStep”, “text”: “Brush each roll lightly with olive oil.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes or until golden and crispy.”}, {“@type”: “HowToStep”, “text”: “Serve warm with dipping sauce.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “3 g”, “fatContent”: “4 g”, “carbohydrateContent”: “18 g”}}