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Baked Vegetable Spring Rolls

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, Capsicum, Carrot, Cauliflower, Vegan, Vegetables
Prep Time: 10 minutes
Cook Time: 35 minutes
Author: Renu Agrawal-Dongre


  • Oven



  • 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



  • 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.


  • 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.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu