Crispy Baked Vegetable Spring Rolls Recipe

Calling all crunchy snack lovers: if you’re looking to take your appetizer game to new heights, Crispy Baked Vegetable Spring Rolls have just entered the chat! These golden, shatteringly crisp rolls are packed with bouncy rice noodles, savory shiitake mushrooms, gingery veggies, and the perfect harmony of umami and freshness. Unlike their deep-fried cousins, these beauties are oven-baked, so you still get all that irresistible crunch without standing over a vat of oil. When you bite through their crackly shell to the colorful, fragrant filling inside, you’ll understand why this is my go-to for parties, weeknight cravings, or anytime I want to wow friends with something a little special.

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient in these Crispy Baked Vegetable Spring Rolls has a role to play, whether it’s adding crunch, boosting flavor, or lending eye-catching color. Freshness and a good mix of textures are your best friends here.

• Rice noodle vermicelli (2 ounces): Light, springy noodles provide an irresistible bite and help bind the filling together.
• Peanut oil (4 tablespoons, divided): Adds rich nutty flavor and is perfect for giving baked rolls a golden, crispy finish.
• Shiitake mushroom caps (1 1/2 cups, about 4 ounces): These bring a savory, almost meaty depth that makes your filling satisfying.
• Scallions (white and green parts separated and chopped): The white part adds pungency while the greens give a fresh, herbal note.
• Garlic cloves (2, minced): Because what’s a good spring roll without a punch of garlicky aroma?
• Freshly grated ginger (1 teaspoon): Just the right zing to lift all the flavors.
• Napa cabbage (3 cups shredded, about half a medium head): Its gentle crunch doesn’t overpower the other ingredients, plus it soaks up loads of flavor.
• Julienned carrots (1/2 cup, about 1 large carrot): For sweet crunch and a splash of vibrant color.
• Soy sauce (2 tablespoons): The umami backbone of the filling.
• Rice vinegar (1/2 tablespoon): Lends brightness and balances the richness.
• Organic brown sugar (2 teaspoons): A touch of sweetness to round everything out.
• Sesame oil (1 teaspoon): Unlocks a toasty, nutty depth that lingers after every bite.
• Vegan spring roll wrappers (16, made from wheat flour): The sturdy blanket that crisps up beautifully in the oven (avoid rice paper—it won’t crisp the same way!).
• Peanut sauce or dipping sauce of choice (for serving): Choose a sauce that’ll be the perfect dunking partner—thick, creamy peanut is classic, but feel free to experiment!

How to Make Crispy Baked Vegetable Spring Rolls

Step 1: Cook the Rice Noodles

Start by bringing a pot of water to a boil. Drop in your rice noodle vermicelli and cook according to package instructions. A quick soak is usually all you need—just until tender but not mushy. Drain and give them a rinse under cold water to stop the cooking and keep them from sticking together. Set aside; you’ll be tossing these in soon!

Step 2: Sauté the Mushrooms

Heat 2 tablespoons of peanut oil in a large skillet over medium heat. Once shimmering, scatter in the chopped shiitake mushrooms in one even layer. Let them sizzle until they’re soft, golden, and fragrant—about 5 minutes. You want them to release and then reabsorb their moisture for that deep, savory flavor.

Step 3: Add Aromatics

Slide the mushrooms to one side of the pan. Drop the white parts of your scallions, the minced garlic, and the grated ginger right into the center. Sauté gently for about a minute, stirring to prevent anything from burning. You’ll know they’re ready when the kitchen smells absolutely irresistible.

Step 4: Toss in Veggies and Sauces

Crank up the heat to high. Stir in your shredded napa cabbage and julienned carrots, then splash in the soy sauce, brown sugar, and rice vinegar. Stir-fry rapidly—just until the cabbage starts to wilt and everything looks glossy and vibrant, about one minute.

Step 5: Mix in Noodles and Seasonings

Add the drained rice noodles, sesame oil, and green scallion parts to the pan. Toss everything together to evenly distribute the seasonings and ensure the noodles are coated and flavorful. Take the skillet off the heat and let the filling cool slightly—it makes rolling much easier!

Step 6: Prep to Roll

Preheat your oven to 450 degrees Fahrenheit. Lightly brush a couple of baking sheets with a little peanut oil—this helps the spring rolls get extra-crispy. Fill a small bowl with water; you’ll use this to seal the wrappers.

Step 7: Assemble the Spring Rolls

Working with one wrapper at a time, lay it out like a diamond with one corner pointing towards you. Scoop 3 to 4 tablespoons of filling into a neat, two-inch strip about two inches up from the bottom corner. Fold the bottom corner over the filling, then fold the sides in and roll up tightly. Moisten the far corner with water and seal the roll. Place seam side down on the baking sheet. Repeat with the rest—don’t stress if your first few are wonky, you’ll get the hang of it!

Step 8: Brush and Bake

Brush the tops and sides of each spring roll generously with the remaining peanut oil. Slide them into your preheated oven and bake until golden and irresistible—usually 13 to 15 minutes. If you want them super crisp, flip them halfway through baking for even browning.

Step 9: Serve and Enjoy

Once your Crispy Baked Vegetable Spring Rolls are deeply golden all over, let them cool just enough to handle. Serve them right away with your chosen dipping sauce—because nothing beats that hot, fresh crunch!

How to Serve Crispy Baked Vegetable Spring Rolls

Garnishes

Sprinkle your spring rolls with a handful of fresh cilantro, slivers of scallion greens, or toasted sesame seeds for color and an extra pop of flavor. If you want to go all out, a few thin rounds of fresh red chili add both beauty and a gentle heat.

Side Dishes

Crispy Baked Vegetable Spring Rolls love company! Pair them with a bright Asian-style slaw, steamed jasmine rice, or a light miso soup. For parties, a tray of pickled veggies or a cucumber salad keeps things cool and refreshing beside these hot, crunchy bites.

Creative Ways to Present

Stack your spring rolls pyramid-style on a platter with a dipping bowl in the center for a showstopping appetizer. Arrange them “shot glass” style, one per cup with sauce at the bottom. Or cut in half on the diagonal so the colorful filling peeks out—great for cocktail parties! For a fun DIY twist, set out the filling and wrappers so guests can roll their own fresh spring rolls at the table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (a rare situation at my house), let the rolls cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to three days—just expect a little loss of crispiness after resting.

Freezing

Want to make a big batch of Crispy Baked Vegetable Spring Rolls ahead? Assemble the rolls but don’t bake them yet. Arrange them on a tray, freeze until firm, then transfer to a freezer bag or airtight container. They’ll stay fresh for up to a month and can go straight from freezer to oven—just add an extra few minutes to the baking time.

Reheating

To revive leftover or frozen (already cooked) spring rolls, pop them in a 400-degree oven or toaster oven for about 8-10 minutes, turning once. This restores much of their crunch. Avoid the microwave—they’ll steam and lose their delightful crispiness.

FAQs

Can I substitute other vegetables in Crispy Baked Vegetable Spring Rolls?

Absolutely! Feel free to use bell peppers, bean sprouts, baby spinach, or even shredded sweet potato for a different twist. Just keep the amounts similar so the filling isn’t too wet.

Are these spring rolls gluten-free?

The filling itself is gluten-free if you use a tamari or gluten-free soy sauce, but typical vegan spring roll wrappers are wheat-based. If you need to go gluten-free, try tracking down gluten-free wrappers or experiment with rice paper wraps (just note: they’ll be chewy, not crisp).

Can I make the filling in advance?

Yes! You can prep the entire veggie-and-noodle mixture a day or two ahead of time. Store it covered in the fridge, and assemble and bake your Crispy Baked Vegetable Spring Rolls right before serving for maximum crunch.

Why do my spring rolls sometimes split open while baking?

This is usually from overfilling or rolling too loosely. A tight roll with just enough filling is the best insurance. If you notice a tear, patch it with a tiny piece of another wrapper moistened with water.

What’s the best sauce for these spring rolls?

Peanut sauce is a classic, crowd-pleasing dip, but sweet chili sauce, hoisin, or even a spicy soy-based concoction all work beautifully. Try a variety for dipping fun!

Final Thoughts

If you’ve never tried making Crispy Baked Vegetable Spring Rolls at home, you’re in for a treat: that first crunchy bite is pure joy. Once you get the hang of rolling and baking, you’ll want to whip up these stunning little parcels for every gathering—or just for yourself. Give them a try and see how delicious plant-forward, crispy snacking can be!

Print