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Crispy Baked Vegetable Spring Rolls Recipe

Crispy Baked Vegetable Spring Rolls Recipe
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★★★★★

5.3 from 12 reviews

These Crispy Baked Vegetable Spring Rolls are a delightful and healthier alternative to traditional fried spring rolls, filled with a savory mix of vegetables and served with a flavorful peanut sauce.

Ingredients

Scale

Filling:

  • 2 ounces rice noodle vermicelli
  • 4 tablespoons peanut oil, divided
  • 1 1/2 cups finely chopped shiitake mushroom caps (about 4 ounces)
  • 3 scallions, white parts separated and chopped
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 3 cups shredded napa cabbage (about half of a medium head)
  • 1/2 cup julienned carrots (about 1 large carrot)
  • 2 tablespoons soy sauce
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons organic brown sugar
  • 1 teaspoon sesame oil

Wrapping:

  • 16 vegan spring roll wrappers (made from wheat flour)
  • Peanut sauce or dipping sauce of choice, for serving

Instructions

  1. Make the Vegetable Spring Rolls – Bring a large pot of water to a boil. Add rice noodles and soak according to package directions. Drain, rinse, and set aside.
  2. Coat skillet with 2 tablespoons peanut oil. Cook shiitakes until browned. Add scallion whites, garlic, and ginger. Stir-fry cabbage, carrots, soy sauce, brown sugar, rice vinegar until wilted. Add noodles, sesame oil, scallion greens. Mix, then remove from heat.
  3. Preheat oven to 450°F. Oil baking sheets. Dip wrapper in water. Fill with cabbage mixture, roll tightly, seal. Place on baking sheet. Brush with peanut oil.
  4. Bake 13-15 minutes until golden brown and crispy.
  5. Serve with peanut sauce.

Notes

  • Ensure the filling is not too watery to prevent soggy spring rolls.
  • Feel free to customize the filling with your favorite vegetables or proteins.

Nutrition

Keywords: Crispy, Baked, Vegetable, Spring Rolls, Vegan, Asian, Peanut Sauce

Find it online: https://kitchenbyclara.com/crispy-baked-vegetable-spring-rolls-recipe/