Baked Vegetable Spring Rolls- The Easiest Summer Snack Recipe
Vegetable spring rolls are a great snack for hot summer days. They are easy to make and very tasty. These baked vegetable spring rolls are crispy on the outside and moist on the inside. A perfect snack for kids too. They are also low in fat and a perfect idea for toddlers who love to nibble on anything that is soft, smelly, sweet and crunchy. Vegetable spring rolls can be made with many different types of vegetables but we have chosen some of the most commonly used ones such as carrots, cauliflower, cabbage and lettuce. A great way to use left-over veggies or seasonal produce when itโs in season. Crispy Baked Vegetable Spring Rolls.
What Youโll Need to Make Baked Vegetable Spring Rolls Recipe
Spring roll wrappers can be found easily in the Asian food aisle of most grocery stores or supermarkets. You can also get them online. The vegetables can be any kind that you like. We have used carrots, cabbage, lettuce and cauliflower in this recipe but you can also try any other vegetables that you like. You can also use any type of vegetables that you like.
Vegetable soy sauce โ Soy sauce can change the flavour of the vegetables. We have used light coloured soy sauce in this recipe. You can also use dark soy sauce for a more authentic taste.
Vegetable oil โ You can use any type of vegetable oil but make sure its one that is light in colour and flavour. We used canola oil.
Potatoes โ This is added to make the vegetable spring roll dough stretchy and to give it a softer texture.
Rice vinegar โ Rice vinegar is used for dipping the spring rolls in. Corn starch โ Corn starch is used to keep the vegetables crisp and crunchy.
Salt โ Salt is used for flavouring and to enhance the flavour of the vegetables.
Palm sugar โ This is how we make the vegetable spring rolls sweet. It can also be used to replace sugar if desired.
How to Roll the Spring Rolls
Heat up some oil in a pan and fry the spring roll wrappers until they are slightly golden. Remove the wrappers from the oil, place them on a plate and cover them with a napkin. This will keep the wrappers from getting soggy and soft. Next, add the vegetable sauce to the spring roll wrappers and mix them well with the wrappers. Place one wrapper on the plate with the napkin and add some of the filling. Make sure that the wrapper is covered with the filling. The filling should come to the edges of the wrapper. Now, gently fold the wrapper from one side and then the other, like a business letter. Make sure that the filling is completely covered with the wrapper. Repeat this process with all the wrappers.
How to make baked vegetable spring rolls
Heat the oil in a pan and fry the potato slices until they are slightly golden. Drain through a paper towel and set aside. In the same pan add some oil and fry the carrots until they are slightly crunchy. Fry the cabbage too until it is slightly crunchy and add it to the vegetable mix. Next add the cauliflower and lettuce and mix them well. Now add the vegetable spring rolls and make sure that they are evenly distributed.
Place the pan on the stove and let it cook for 5 to 7 minutes on medium heat. When the vegetable spring rolls are crispy on the outside and soft on the inside, they are done.
Now remove the pan from the stove and let them cool slightly. Next, open up the spring roll wrappers and add the filling, lettuce and a slice of potato. Roll the spring roll wrappers and place them on a plate. Cover them with a napkin to keep them from getting soggy. Repeat the same process with the rest of the wrappers. After they have cooled completely, store them in an airtight container. They can be stored in the refrigerator for up to 7 days. You can also freeze them for longer storage.
Baked Vegetable Spring Rolls- The Easiest Summer Snack Recipe
Equipment
- 1 Baking tray
- 1 Pastry brush
- 1 Strainer
- 1 Spatula
- 1 pan
Ingredientsย ย
- 1 carrot
- 1 tsp cornstarch
- 6 cup spring roll sheets
- ยพ noodles
- 30 grams spring onion
- 20 grams sprouts
- 60 grams chopped cabbage
- 1 tbsp soya sauce
- 1 tbsp olive oil
- 1 tsp sesame oil
- 2 finely chopped garlic cloves
Instructionsย
- Take a large bowl of water to a boil. Add rice noodles and soak them according to the package directions. Drain the noodles into a colander and rinse them with cold water.
- Coat the bottom of a large skillet with 2 tbsp of peanut oil and place it over medium heat. When the oil is hot, add the shiitakes in an even layer.
- Add white parts of your scallions, garlic and ginger to the center of your skillet. Cook the aromatics for about a minute, until very fragrant, gently stirring to prevent burning.
- Add the cabbage, carrots, soy sauce, brown sugar, and rice vinegar to the skillet. Stir-fry the veggies just until the cabbage begins to wilt, about 1 minute.
- Add the noodles, sesame oil and green parts of scallions to the skillet. Flip everything a few times to mix the ingredients, then remove the skillet from heat.
- Preheat oven to 400ยฐ. Fill a bowl with water. Place a spring roll wrapper on work surface at an diagonal, with one of the corners pointing towards you.
- Scoop up cabbage mixture, being careful not to pick up too much liquid. Place the mixture in a two inch long strip onto spring roll wrapper, about two inches in from the corner pointing at you, then fold the corner over mixture.
- Wrap the sides inward over the fold, then roll the filled portion away from you, tucking tightly as you go. Dip your fingers into the water bowl and moisten the corner farthest from you before folding it over the roll to close everything up.
- Place the roll, seam side down, on a baking sheet. Repeat until all wrappers and filling are used. Bake the spring rolls until golden brown and crispy.
Video
How to Serve the Baked vegetable spring rolls with dips
The vegetable spring rolls can be served with any of your favorite dips such as Thai peanut sauce, sweet chili sauce, Japanese Wasabi dip or spicy sambal olek. We usually eat the vegetable spring rolls plain with only dipping the wrappers in the sauce. But you can also serve it with steamed rice or make a wrap out of it. Vegetable spring rolls are also great for parties and picnics. You can make a huge batch of them and keep them in the freezer. You can take them out and heat them up when you are ready to eat them.
Vegetable spring rolls are also a great idea for toddlers who love to nibble on anything that is soft, smelly, sweet and crunchy. You can also make these vegetable spring rolls at home without the hassle of buying take-out from the restaurant. These vegetable spring rolls are also a great idea for potluck parties. All you have to do is share your recipe with your friends and they will love it.
Wrapping Technique for Baked Spring Rolls:
There are basically 3 steps in wrapping a spring roll:
1. Wet the wrapper. Place the wrapper in a bowl of water and toss it around to coat.
2. Soften the filling. In a small bowl, mix together the filling ingredients.
3. Assemble the spring rolls. Place 1-2 tablespoons of the filling in the center of the wrapper. Wet the edges of the wrapper closest to you and fold them up, enclosing the filling. Roll up the wrapper tightly, pressing down on the filling to make sure it is well-coated. Slice into 1-2 inch pieces. Serve immediately.
There you have it folks, the perfect way to finish off your meal! Whether you are in the mood for something light and healthy or you are looking for a little bit of flavor and crunch, these baked vegetable spring rolls will definitely hit the spot. Not to mention, they are super easy to make โ just take a look at the recipe below and you will be on your way to a delicious and healthy meal in no time at all.
