Vegan Baked Spring Rolls Recipes

BAKED VEGETABLE SPRING ROLLS

Steps:

• First, prepare the pastry sheets by cutting them in half so that you have 14 square sheets. Preheat the oven to 390F.
• Next prepare the vegetables by slicing them into thin strips or in a julienned fashion. (Using a julienne peeler may be an option if you have one.)
• Heat the sesame oil in a large wok, add crushed garlic (you can do this by placing the garlic under the flat side of a wide knife and pressing down firmly); cook for 2 minutes. Add the carrots, bell peppers, spring onion, cabbage and beansprouts together with the soy sauce and Chinese five spice; stir fry for 3-4 minutes, stirring regularly.
• Transfer the vegetables into a colander and allow them to cool and to let the juice run out. This will prevent the spring rolls from becoming too soggy.
• Once the vegetable filling has cooled, place two filo sheets, one on top of the other in a diamond shape, onto a clean and dry surface (using two sheets makes the spring roll more stable!). Place a small amount of the vegetable filling just below the center of the filo sheets and wrap the pasty from the bottom up over the filling. Once the filling has been covered, tuck both sides of the pastry to the center, finishing it off by rolling up.
• Repeat this until you have 7 spring rolls. Place them all onto a lined baking sheet and brush the tops with a little oil (sesame or olive). Bake in the oven for 10-12 minutes, turning once.
• Serve immediately with a dipping sauce of your choice.

BAKED VEGGIE SPRING ROLLS

Steps:

• Saute garlic, ginger, and leek in large pan or wok using soy sauce as the saute liquid
• Add mushrooms, rice vinegar, and chile paste and simmer until softened.
• Add cabbage, carrot, and bell pepper and toss to coat
• Continue tossing until heated through and slightly wilted
• Place cooked veggies in fridge to cool
• Preheat oven to 425 degrees
• Prepare cookie sheet by lining with parchment paper
• Prepare work surface for wrappers - making sure it's clean and dry
• With wrap in a diamond shape - pointed side down - place 2 Tbls of filling in center
• Bring bottom of wrap up over filling to seal in veggies.
• Fold Left and Right sides over and press to seal.
• Gently roll up until last pointed side of wrap remains.
• Wet last point with water and finish rolling to seal.
• Bake for 10 minutes at 425 degrees
• Flip spring rolls over and bake another 10 minutes or until golden brown

SPRING ROLL RECIPE | VEGETABLE SPRING ROLLS

Steps:

• Add oil to a hot pan and saute spring onion whites.
• Add all the veggies except onion greens.
• Fry on a high flame until half done yet crunchy.
• Add soya sauce and vinegar. Mix well.
• Add onion greens, pepper and very little salt. Mix and off the stove.
• If you wish to use noodles, boil them al dente. Rinse well and drain completely. Add them to the stir fried veggies and fry for a min. Pour 1 tsp more soya sauce. Sprinkle some salt and pepper.
• Cool this completely.
• Place a damp cloth over the frozen sheets for 5 to 7 mins or follow the instructions mentioned on the pack.
• Spread one wrapper, place a spoonful of stuffing.
• Roll one edge towards the inner side covering the stuffing.
• Bring the sides to the center. Dampen the left over edge and roll the wrapper to seal.
• Keep them covered otherwise they will dry up..
• Heat oil until hot enough. To check drop a small piece of wrapper in the oil.
• If the oil is hot enough It rises in the oil without browning.
• Add the rolls in hot oil and fry evenly by stirring until golden. Remove them on kitchen tissue.
• Serve vegetable spring rolls hot with ketchup.
• Preheat the oven at 220 C for at least 15 minutes.
• Brush the spring rolls generously with some oil.
• Place them on a greased tray and bake for 12 to 13 mins.
• Even a wired rack works well. If needed flip them and bake for another 6 mins.
• Serve spring rolls hot with any sauce.

VEGETARIAN SPRING ROLLS

Steps:

• Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
• Drain, rinse in cold water and drain again.
• Cut into 2-inch lengths.
• Heat the peanut oil in a wok over high heat.
• Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
• Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
• Stir in the rice noodles.
• Arrange the wrappers on the counter, pointing diagonally.
• Spoon a bit of the filling onto the bottom corner of the wrapper.
• Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
• Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
• Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
• You may want to flip the spring rolls halfway through baking.
• You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.

VEGAN BAKED SPRING ROLLS

Steps:

• OVEN: Preheat your oven to 400F (200C). Line a large baking sheet with a wire rack.AIR FRYER: Preheat your air fryer to 370F (190C).
• In a large skillet or frying pan, heat the sesame oil over medium-high heat. When hot, add the cabbage, carrots, shiitake mushrooms, garlic, and ginger. Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.
• Set up a workstation with your spring roll wrappers, spring roll filling, a small bowl of water, and a baking tray fitted with a wire rack.
• To assemble the spring rolls, take a spring roll wrapper and place it on your work surface with a corner pointing up (diamond shape). Put about 2 tablespoons of the spring roll filling near the bottom corner of the wrapper. Fold up the bottom corner around the filling, then fold in both sides. Wet your finger or use a brush to wet the top edges with water to seal the spring roll. Finish rolling up the spring roll, then place on the wire rack with point side down. Repeat with remaining wrappers until all of the filling is used up.
• OVEN: Bake about 25 minutes until golden around the edges.AIR FRYER: Place the spring rolls in the air fryer, with the wrapper point side down. Place them in a single layer with room around each roll so they get air around all sides. You may need to work in batches. Fry about 20 minutes, flipping halfway through.Serve hot with sweet & sour sauce.

BAKED VEGETARIAN SPRING ROLLS

Steps:

• Remove the frozen spring roll wrappers from the freezer and allow to come to room temperature.
• Soak the glass noodles in hot water for 10 minutes, until soft. In a large skillet over medium heat combine the 2 tsp. vegetable oil, soy sauce, softened noodles, carrots, green beans, and mushrooms over medium heat. Cook, stirring frequently, until the ingredients are evenly combined and fragrant, about 5 minutes. (The carrots and green beans should be tender, but still slightly crisp.)
• Working with one wrapper at a time, place a heaping tablespoon of the glass noodle and vegetable filling in the lower half of the wrapper. Fold the bottom edge of the wrapper up to the center of the wrapper to enclose the filling. Turn the right and left hand sides of the wrappers into the middle and roll the wrapper up towards the top. (See the pictures above.)
• Place the filled spring rolls seam-side down on parchment paper. At this point the rolls can be refrigerated for up to a day. Cover them with a slightly dampened paper towel to keep them from drying out.
• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons of vegetable oil into a small bowl. Brush a large baking sheet with vegetable oil. Place the spring rolls on the baking sheet, seam-side down. Lightly brush the tops of the spring rolls with the remaining vegetable oil. Bake for 15-18 minutes, gently turning the spring rolls halfway through, until both sides are golden brown and crisp.
• Serve immediately, with Sweet and Spicy Thai Dipping Sauce (recipe below).

VEGAN SPRING ROLLS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, carrots, and broccoli, cover, and steam until tender, 2 to 6 minutes.
• While vegetables are steaming, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir 2 to 3 minutes. Add mushrooms and cook about 5 minutes more. Mix steamed vegetables into the skillet; add spinach, aminos, and hoisin sauce. Cook filling until spinach is limp, about 1 minute.
• Fill a bowl the size of a rice paper sheet halfway with water. Soak 1 sheet at a time until just softened. Place rice paper sheet on a clean work surface. Spoon 2 to 4 tablespoons of filling onto the middle of the sheet and roll the bottom up half-way. Fold sides in, burrito-style, and continue rolling up snug. Place filled roll on a plate. Repeat with remaining rice paper sheets and filling. Set rolls in the refrigerator for 5 minutes; flip over and refrigerate until dry, about 5 minutes more.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat remaining 1 tablespoon oil in a skillet over medium heat. Fry rolls on each side, turning periodically to prevent over-browning, until the rolls are a delicate golden color all over, 3 to 5 minutes. Place fried rolls on a baking sheet in the oven to keep hot until ready to serve.

VEGAN "EGG" ROLLS (VEGETABLE SPRING ROLLS)

Steps:

• Take out spring roll wrappers if frozen to thaw. Heat oven to 375 °F.
• Prepare the veggies (can use a box grater or the shredding attachment of a food processor) and crumble the tofu. Then heat a large wok or frying pan on high heat.
• Add tofu to your pan with 2 tablespoons soy sauce, 2 tablespoons sesame oil and 1 tablespoon mirin. Cook for a few minutes to crisp up the tofu then remove it from the pan.
• Add 2 tablespoons cooking oil to the pan then the onion and garlic. Cook for 2 minutes.
• Add the mushrooms and cook 4-5 minutes. Add cabbage and carrots, then cook another 8 minutes or until the veggies are cooked down and there is minimal water in the bottom of the pan. You may need to strain excess water away.
• Reduce heat to medium-low and stir in 1 ½ tablespoons sugar, ¾ teaspoon black pepper, 4 tablespoons soy sauce, 2 tablespoons sesame oil and cook for another 1-2 minutes. Add the cooked crumbled tofu to the pan and mix together. Remove from heat after excess liquid has evaporated.
• Let your filling cool before rolling the spring rolls. To roll, place 3 tablespoons of the veggies onto the bottom half of the wrapper, fold 2 opposite corners over the middle so they meet in the middle and cover the filling, then pick up the bottom corner of the wrapper (closest to you) and roll it over the filling until the roll is closed.
• Bake rolls on a parchment lined baking sheet for a total of 12-15 minutes, flipping halfway through.

BAKED SPRING ROLLS

Steps:

• Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
• Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
• Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
• Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
• Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.

BAKED VEGAN SPRING ROLLS (GF)

Steps:

• You can watch the video in the post for visual instructions.Heat about 1 tbsp of oil in a skillet and add the diced onion, mushrooms, zucchini, and red pepper. Stir, then add the white cabbage and give it a good mix. Sauté for about 4-5 minutes.
• Add the garlic, all spices, tomato paste, and tamari and stir to combine. Turn off the heat after about 1-2 minutes and let the mixture cool.Make sure the veggie mixture is quite dry, if it's not, drain or squeeze out as much liquid as possible, otherwise the rolls won't crisp up.
• Prepare your wrappers. You can use store-bought spring roll pastry wrappers, vegan egg roll wrappers (see notes), or make homemade wrappers. I made gluten-free wraps, but increased the water in the recipe to almost 2 cups (450 ml).
• Preheat the oven to 390 F (200 C) and line a baking sheet with parchment paper (or use a silicone mat).
• Place about 2 tablespoons of the filling on the lower part of the wrapper, fold in the sides and then roll from the bottom upwards. Repeat this step until you have no filling left.
• Transfer the pancake rolls to the prepared baking sheet and brush them with a little oil. Bake for about 15 minutes, then flip them carefully, brush the other side with a little oil and continue to bake until crispy and golden brown. The total baking time can take 20-35 minutes, depending on your oven and the type of wrapper you use.
• Serve with a sweet chili sauce or this Chinese garlic sauce and enjoy!