Spring rolls are traditionally deep fried as you know but you can bake them as well! Sceptical? Well, I will show you how to make vegan baked spring rolls on this post and they are delicious and crispy as the deep fried version, moreover they are healthier☺ It hasn’t got oily aroma and taste which could be appetising sometimes but if you simply want delicious spring rolls I highly recommend you to try this!
You only need simple ingredients – vegetables, soy sauce, vinegar, sugar, corn flour and spring roll wrappers! The wrappers can be found in some supermarkets or Chinese shops but if you can’t find it it could be replaced with filo pastry. Just follow the instructions at the back of the package when baking.
The instructions below show detailed information about how to wrap the filling, I hope it helps you easily understand! If you have questions please contact me, I will respond as soon as I can!
The tips for this recipe is:
- Make sure the filling is cooled completely before wrapping. If you put warm filling that will make the wrapper soggy and it will be hard to roll.
- Put 2 table spoons or less of the filling when wrapping. Putting too much filling will cause breaking apart and the spring rolls might not come out crispy.
- Make sure you spread 2 table spoons of oil over the baking tray and coat each spring roll with the oil before baking. This will make the pastry crispy.
Serve this vegan baked spring rolls hot with soy sauce or sweet chilli sauce but they are nice without as well. We had this spring rolls with my sushi rolls☻
You can keep the leftover in an airtight container in the fridge for up to 2 days.
Vegan Baked Spring Rolls
Ingredients
- 1 tbsp oil for cooking the vegetables. I used sunflower oil.
- 80 g cabbage chopped
- 12 medium mushrooms chopped
- 1 carrot cut into thin strips
- 4 cloves garlic minced
- 1 tsp fresh minced
- 1/2 large leek chopped
- 1 tbsp soy sauce
- 1 tsp apple cider vinegar
- 1/2 tsp sugar
- 12 *spring roll wrappers made of wheat flour, not rice flour
- 2 tbsp oil for baking
- 1 1/2 tsp corn flour mixed with 1 table spoon of water
Instructions
- Heat 1 tbsp oil in a frying pan and cook the carrot, mushrooms and the cabbage until soft. Add in the garlic, ginger and the leek and continue cooking until all of the vegetables are cooked properly.
- Add in the soy sauce, vinegar and the sugar and give it a stir and cook for a minute. Add in the cornflour + water mixture and stir until it starts thickening about 1 minute.
- Transfer to a ceramic bowl and leave to cool to at least room temperature.
- When the vegetables are cool, put it on the table alongside 12 spring roll wrappers and a bowl of water (you need this to seal the end of the wrapper after the vegetables are wrapped).
- Preheat the oven to 230°C (gas mark 8). Prepare a baking tray with baking paper.
- On a wrapper, put about 2 table spoons of the vegetables.
- Fold over the corner to cover the vegetables.
- Fold the left and right side of the wrapper.
- Continue rolling to the end.
- Before sticking the end, apply some water to seal properly.
- Drop and spread 2 table spoons oil over the prepared baking tray. Place the spring rolls on the baking tray. Gently and briefly coat each one with the oil by rolling around on the tray.
- Bake for about 15-18 minutes or until browned and crispy. Serve with soy sauce or sweet chilli sauce.
- Leftovers can be stored in an airtight container in the fridge up to 2 days. Best reheat in the oven but microwave is fine as well (the pastry will not be crispy).
I have finally tried this after people I live with kept eating the ingredients. A simple and nice change, great snack recipe. I could not find the pastry spring roll wrappers near me, it is not sold in all supermarkets or shops. So, I used the Blue dragon spring roll wrappers, and what a mistake it tasted like something between paper and plastic! I will have to keep a look out for the pastry one in a Chinese supermarket or a big supermarket.
Sorry to hear that your spring rolls didn’t come out well. Perhaps the Blue dragon spring roll wrappers are made of rice flour that can be eaten uncooked? That could be the reason for the result. The wrappers have to be made of wheat flour. Yes, please try Chinese or Indian supermarkets for the wrappers next time! Thanks for your comment☺