Baked Vegetable Spring Rolls

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Baked Vegetable Spring Rolls is a delicious, crunchy, and flaky appetizer stuffed with stir-fried veggies. Sprayed or brushed with a little oil, they are much better than fried ones. They are loaded with vegetables and baked. Hence are best for your kid’s party. This can be assembled well ahead of time and can be frozen too. So they are perfect for large gatherings.

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I love Chinese food. The reason is it is loaded with vegetables and many of them are healthy. Yes there is a lot of meat and non-veg options and making veggie options seems to be difficult at times, but it is not. There are loads of recipes that are vegetarian or even vegan. I do make vegetable noodles, Veg Manchurian, Veg Fried Rice, Veg Schezwan rice and different types of soups. 

Fortunately, my son too loves Chinese food and though he does not like his food hot, he would ask me to make this hot and spicy.  Especially with the soups. I have a noodle soup Thukpa, Vegetable Noodle Soup, which is relished by him wholeheartedly. Yes, this is not a Chinese soup, but from the state of Sikkim, but have some similarities to the Chinese noodle soup.

Chinese New Year

Today being Monday, it is time for FoodieMonday Blog hop theme and this time it was the turn of Preethi from Preethi’s Cuisine to suggest theme’s. She asked us to make some Chinese food to celebrate Chinese New Year which is celebrated on the new moon that appears between 21 January and 20 February. Before I continue, do hop on Preethi’s blog to check some delicious recipes and her Chinese Style Steamed Eggplant which she made for this theme. 

Though I wanted to make tofu stir fry or the Chinese scallion pancake, I decided to make these Baked Vegetable Spring Rolls. I use to make this a lot a few years back. I used to fry it and made the baked version just a couple of times. So this time I thought to make the healthier version. I use to make this so much and suddenly it stopped. At times it happens. But making this yesterday just made me nostalgic with all those memories.

What goes in todays recipe of Baked Vegetable Spring Rolls

I have used carrots, cabbage, peppers, beans and spring onions. I also love to add some sprouts, but I had to skip them as I didn’t have any. One can even add some boiled noodles to this, but I just wanted it with veggies so skipped the noodles too. Rest the recipe is quite simple. All the ingredients are stir-fried, allowed to cool and then filled in the Spring roll sheets/wrappers. They are then baked or fried as per preference.

Can Spring Rolls be frozen

If you want to freeze it, once you assemble the rolls, just pop them in the freezer. Bake or fry them directly without defrosting when required. Isn’t that a great idea?

So here goes the recipe for Baked Vegetable Spring Rolls:

Ingredients

Stuffing

• 2-3 cloves of Garlic (around 1 tablespoon) finely chopped
• 1 inch of Ginger (around 1 tablespoon) finely chopped
• 7-8 Spring onions (¼ Cup) chopped lengthwise/Matchsticks
• ¼ Cup Green beans finely chopped
• ½ Cup Carrot chopped lengthwise/Matchsticks
• ½ Cup Cabbage chopped lengthwise/Matchsticks
• 1/4 Cup Pepper/Capsicum  chopped lengthwise/Matchsticks
• 1 tablespoon Rice Wine Vinegar (Or Vinegar of your choice)
• 1 tablespoon Dark Soya Sauce
• Red Chilli Sauce to taste
• ¼ Cup Green part of Spring onions finely chopped
• 2 tablespoon of Sesame oil
• 1 tablespoon of vegetable or Sesame oil for brushing
• Salt to taste

Assembling the Spring Rolls

• Thawed Spring Roll Sheets
• 1 tablespoon of Whole wheat flour or All purpose flour
• 2-3 tablespoon of water

Preparation

Stuffing

1. In a wok, add 2 tablespoon of Sesame oil
2. Once the oil is hot, on medium to high add in the ginger, garlic and saute it for few seconds.
3. Now add in the Spring onions and saute until they start to sweat.
4. Now add the vegetables in the order of their firmness or crunchiness. I.e. first goes in carrots, beans, cabbage.
5. Saute on high for 2-3 minutes until they start cooking but are still firm.
6. Add in the Soya Sauce, Red Chilli Sauce and Vinegar.
7. Lastly add the Pepper/Capsicum and salt.
8. Go easy on the salt as the sauces have some salt in it.
9. Switch off and let this cool completely.

Assembling the Spring Rolls

1. Make a slurry/paste using whole wheat flour and water. Make it into a smooth paste.
2. Place a single wrapper on a wet towel or your kitchen board.
3. Preheat the oven to 220 Deg C.
4. Arrange it in diamond form, i.e. one pointed side face towards you.
5. Add in 2-3 tablespoon of stuffing and start rolling gently. Be sure to take as much moisture as you can.
6. Stop when you reach halfway.
7. Apply a little slurry on the left and the right side and fold them one by one towards the center. It should resemble an open envelope. See the pic below.
8. Brush a little slurry on the edges of the open sheet and again start rolling the rest of the wrapper.
9. Seal it tightly and arrange it on a baking tray. Brush the top with a little oil.
10. Bake it in preheated oven for 10-15 minutes.
11. Turn, brush the other side again with oil and bake again for 10 minutes.

Notes

• 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
• If they are turning brown too quickly, reduce the heat to 200 Deg C. I had to after I flipped them.
• One can even fry them if you do no want to bake.
• The sheets should be covered with a damp cloth all the time. They dry out quickly.
• Stir frying needs to be done on high.
• The vegetables need to be a bit crisp and not soggy. So cooking less and on high is essential.

Baked Vegetable Spring Rolls

Baked Vegetable Spring Rolls is delicious, crunchy, and flaky party appetizer stuffed with stir fried veggies and baked to perfection.

5 from 5 votes

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Course: Appetizer, Snacks

Cuisine: Chinese

Keyword: Baked, Carrot, Cauliflower, Vegan, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Author: Renu Agrawal-Dongre

Equipment

• Oven

Ingredients

Stuffing

• 2-3 cloves of Garlic (around 1 tablespoon) finely chopped
• 1 inch of Ginger (around 1 tablespoon) finely chopped
• 7-8 Spring onions (¼ Cup) chopped lengthwise/Matchsticks
• ¼ Cup Green beans finely chopped
• ½ Cup Carrot chopped lengthwise/Matchsticks
• ½ Cup Cabbage chopped lengthwise/Matchsticks
• 1/4 Cup Pepper/Capsicum chopped lengthwise/Matchsticks
• 1 tablespoon Rice Wine Vinegar (Or Vinegar of your choice)
• 1 tablespoon Dark Soya Sauce
• Red Chilli Sauce to taste
• ¼ Cup Green part of Spring onions finely chopped
• 2 tablespoon of Sesame oil
• 1 tablespoon of vegetable or Sesame oil for brushing
• Salt

Assembling the Spring rolls

• Thawed Spring Roll Sheets
• 1 tablespoon of Whole wheat flour or All purpose flour
• 2-3 tablespoon Water

Instructions

Stuffing

• In a wok, add 2 tablespoon of Sesame oil
• Once the oil is hot, on medium to high add in the ginger, garlic and saute it for few seconds.
• Now add in the Spring onions and saute until they start to sweat.
• Now add the vegetables in the order of their firmness or crunchiness. I.e. first goes in carrots, beans, cabbage.
• Saute on high for 2-3 minutes until they start cooking but are still firm.
• Add in the Soya sauce,Red Chilli sauce and vinegar.
• Lastly add the Pepper/capsicum and salt.
• Go easy on the salt as the sauces have some salt in it.
• Switch off and let this cool completely.

Assembling the Spring rolls

• Make a slurry/paste using whole wheat flour and water. Make it into a smooth paste.
• Place a single wrapper on a wet towel or your kitchen board.
• Preheat the oven to 220 Deg C.
• Arrange it in diamond form, i.e. one pointed side face towards you.
• Add in 2-3 tablespoon of stuffing and start rolling gently. Be sure to take as much moisture as you can.
• Stop when you reach halfway.
• Apply a little slurry on the left and the right side and fold them one by one towards the center. It should resemble an open envelope. See the pic below.
• Brush a little slurry on the edges of the open sheet and again start rolling the rest of the wrapper.
• Seal it tightly and arrange it on a baking tray. Brush the top with a little oil.
• Bake it in preheated oven for 10-15 minutes.
• Turn, brush the other side again with oil and bake again for 10 minutes.

Notes

• 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
• If they are turning brown too quickly, reduce the heat to 200 Deg C. I had to after I flipped them.
• One can even fry them if you do no want to bake.
• The sheets should be covered with a damp cloth if you need to keep it outside longer, else it dries.
• Stir frying needs to be done on high.
• The vegetables need to be a bit crisp and not soggy. So cooking less and on high is essential.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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