Description
These crispy baked vegetable spring rolls offer a lighter, crunchy snack or appetizer filled with colorful stir-fried vegetables. Bake them until golden for a satisfying bite.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon grated ginger
- 1 cup finely shredded cabbage
- 1/2 cup shredded carrot
- 1/4 cup sliced bell pepper (any color)
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon ground black pepper
- Pinch of salt
- 12 frozen spring roll wrappers, thawed
- 1 tablespoon flour mixed with 2 tablespoons water (for sealing)
- 1 tablespoon sesame oil or vegetable oil (for brushing)
- 1 teaspoon sesame seeds (optional)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add cabbage, carrots, bell peppers, and green onions. Stir-fry for 3–4 minutes until the vegetables are slightly tender but crisp.
- Add soy sauce, vinegar, pepper, and salt. Stir well, then remove from heat and let cool completely.
- Preheat oven to 425°F (220°C); line a baking sheet with parchment paper.
- Place one spring roll wrapper on a clean surface in a diamond shape. Spoon 2 tablespoons of the cooled filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the edge with the flour-water mixture to seal. Repeat with remaining wrappers and filling.
- Arrange spring rolls on the prepared baking sheet. Brush lightly with sesame oil and sprinkle with sesame seeds if you wish.
- Bake for 12–15 minutes, flipping halfway, until golden and crisp on both sides.
- Serve hot with your preferred dipping sauce.
Notes
- For extra crispiness, bake the rolls on a wire rack set over a baking sheet.
- Reheat leftovers in a 350°F oven for 5–6 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-inspired