Crispy Baked Vegetable Spring Rolls are a crunchy, light snack packed with fresh veggies like cabbage, carrots, and mushrooms. They’re baked to golden perfection, offering all the crispiness of fried spring rolls without the extra oil. These rolls have a satisfying crunch and a flavorful, colorful filling that makes them a great choice for a healthy appetizer or snack.
I love making these spring rolls because they’re easy to prepare and don’t leave me feeling too greasy afterward. Baking them means you get that lovely crisp shell while keeping things light and fresh inside. I usually tuck in some ginger and garlic to give the filling a little extra zip, which always gets raves from friends and family.
My favorite way to serve these is with a simple dipping sauce — either a tangy soy sauce or a sweet chili dip. They’re perfect for parties or a casual weeknight snack. Whenever I make a batch, they disappear fast because everyone loves the crunchy bite and the fresh vegetable flavors. It’s a great way to enjoy a tasty treat without the guilt!
Key Ingredients & Substitutions
Cabbage: Cabbage adds crunch and mild sweetness. Green cabbage works great, but you can use Napa or even kale for a twist. Just chop finely.
Carrots & Bell Peppers: These colorful veggies bring sweetness and texture. If you don’t have bell peppers, zucchini or snap peas are good choices.
Spring Roll Wrappers: These are delicate but essential for that crispy shell. If you can’t find them, rice paper wrappers can work but need a slightly different handling.
Soy Sauce & Sesame Oil: These give the filling a classic savory flavor. Tamari is a good gluten-free soy sauce substitute. Sesame oil adds nuttiness but use sparingly as it’s strong.
Flour-Water Sealant: Mixing flour and water is a simple, effective glue to seal the rolls. You can also use cornstarch slurry if preferred.
How Do I Get Perfectly Crispy Baked Spring Rolls?
Baking spring rolls to a golden crisp without frying can be tricky, but these tips help:
- Brush with Oil: Lightly brushing or spraying each roll with oil ensures the wrapper crisps up nicely in the oven.
- Even Spacing: Don’t overcrowd the pan—give each roll a bit of space for air to circulate and crisp them evenly.
- Flip Halfway: Turn the rolls halfway through baking for even browning on all sides.
- Avoid Overfilling: Use just enough filling to keep the rolls easy to wrap and prevent sogginess.
- Rest Filling: Let the cooked vegetable filling cool before wrapping to reduce moisture and sogginess in the rolls.
Equipment You’ll Need
- Baking sheet with parchment paper or silicone mat – I prefer this for easy cleanup and even baking.
- Large skillet – perfect for stir-frying the veggies quickly and evenly.
- Cooking brush or cooking spray – helps to evenly coat the rolls for crispiness.
- Small bowl – for mixing the flour-water sealant to keep the rolls closed.
- Sharp knife – makes chopping vegetables precise and quick.
Flavor Variations & Add-Ins
- For a protein boost, add cooked tofu, shrimp, or chicken to the filling.
- Try different veggies like zucchini, snap peas, or bean sprouts for variety.
- Swap soy sauce for coconut aminos or tamari for gluten-free options.
- Add a splash of lime juice or a sprinkle of chopped cilantro for fresh flavor.
Crispy Baked Vegetable Spring Rolls
Ingredients You’ll Need:
For The Filling:
- 1 cup shredded cabbage
- ½ cup julienned carrots
- ½ cup finely diced bell pepper (green or mixed colors)
- ¼ cup finely chopped green onions
- ¼ cup finely diced mushrooms (optional)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tsp soy sauce
- 1 tsp sesame oil
- ¼ tsp black pepper
For Wrapping:
- 1 package spring roll wrappers (about 20 wrappers)
- 2 tbsp all-purpose flour mixed with 4 tbsp water (for sealing wraps)
- Olive oil or cooking spray for brushing
How Much Time Will You Need?
This recipe will take about 10-15 minutes to prep the veggies and roll the spring rolls, plus 15-20 minutes to bake until they’re crisp and golden. So, plan for around 30-35 minutes total from start to finish!
Step-by-Step Instructions:
1. Preparing the Veggies:
Start by heating a little olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant. Then, toss in the cabbage, carrots, bell pepper, mushrooms (if using), and green onions. Stir-fry the vegetables for 3-4 minutes so they stay tender but still have some crunch. Add the soy sauce, sesame oil, and black pepper, mix well, cook for one more minute, then remove from heat and let the filling cool a little.
2. Rolling the Spring Rolls:
Lay one spring roll wrapper flat on a clean surface. Spoon roughly 2 tablespoons of the vegetable filling near one corner of the wrapper. Fold the corner over the filling, fold in the sides tightly, and roll it up firmly. Use the flour-water mixture as glue to seal the edge so it doesn’t open while baking. Repeat with the remaining wrappers and filling.
3. Baking to Crispy Perfection:
Place the wrapped rolls seam-side down on a baking sheet lined with parchment paper or a silicone mat. Lightly brush each roll with olive oil or spray them with cooking spray – this helps get that perfect crispy finish. Bake in your preheated oven at 400°F (200°C) for 15-20 minutes. Flip the rolls halfway through baking to brown all sides evenly. When the rolls are golden and crispy, take them out and let cool for a few minutes before serving.
Serving:
Serve warm with your favorite dipping sauce like sweet chili sauce or soy sauce. Enjoy your delicious, crunchy, and healthy baked vegetable spring rolls!
Can I Use Frozen Vegetables for the Filling?
Yes, you can! Just make sure to thaw and drain any excess moisture before cooking to avoid soggy spring rolls.
Can I Make These Spring Rolls Ahead of Time?
Absolutely! Prepare and roll them in advance, then refrigerate unbaked for up to 24 hours. When ready, brush with oil and bake fresh for the best crispiness.
How Should I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to keep them crispy.
What’s a Good Substitute if I Can’t Find Spring Roll Wrappers?
Rice paper wrappers can work as a substitute, though they’re more delicate. Handle them gently and soften according to package instructions before wrapping.