Crispy Baked Vegetable Spring Rolls are a delicious and light snack or appetizer that’s packed with fresh veggies and a wonderful crunch. These rolls are filled with a mix of colorful vegetables like carrots, cabbage, and mushrooms, all wrapped in thin spring roll wrappers. Baking them instead of frying gives you that crispy texture with less oil, making them feel a little healthier but still super tasty.
I love making these spring rolls when I want a quick bite that feels special without spending too much time in the kitchen. One of my favorite tricks is brushing a little oil on the outside before baking to get them golden and crispy. Plus, the smell of them baking fills the kitchen and makes everyone hungry right away. I usually double the batch because they disappear so fast!
These crispy baked vegetable spring rolls go perfectly with a simple dipping sauce, like soy sauce, sweet chili, or peanut sauce. Whenever I serve them at gatherings or family dinners, everyone keeps coming back for more. They’re such a fun and tasty way to enjoy a bunch of veggies, and I always feel good about serving something fresh and flavorful. If you haven’t tried baking your spring rolls yet, this recipe is a great place to start!
Key Ingredients & Substitutions
Cabbage: It adds crunch and freshness. Napa cabbage is softer and milder than green, so choose based on your taste. If you don’t have either, shredded kale or bok choy works well too.
Mushrooms: Shiitake adds deep flavor, but button mushrooms are easy to find and mild. You can also use cremini or even finely chopped tofu if you want to keep it light.
Spring Roll Wrappers: These are thin and crisp up well when baked. Rice paper wrappers are a gluten-free option but need a different prep method. If you can’t find spring roll wrappers, try egg roll wrappers for a thicker, chewier texture.
Soy Sauce & Sesame Oil: Soy sauce adds umami, and sesame oil provides a subtle nutty aroma. You can use tamari for a gluten-free option, and toasted sesame oil boosts flavor more than regular sesame oil.
How Can You Get Your Spring Rolls Crispy Without Frying?
Baking spring rolls can be tricky because you want that golden crispiness without deep frying. Here are some tips that work well:
- Preheat the oven to a high temperature (around 400°F/200°C) to help form a crispy crust fast.
- Brush the rolls lightly with oil on all sides to help them brown evenly.
- Place them on a parchment-lined baking sheet and leave space between rolls for hot air circulation.
- Turn them halfway through baking so all sides get golden, not just the bottom.
- If you want extra crunch, a quick spray of cooking spray helps but is optional.
Remember, avoid overfilling the rolls. Steaming veggies can release moisture that makes wrappers soggy. Cooking the filling just right, then cooling before wrapping, helps keep rolls crisp after baking.
Equipment You’ll Need
- Baking sheet – I use this because it provides good heat distribution for even baking and crispiness.
- Parchment paper or silicone baking mat – keeps the rolls from sticking and makes cleanup easier.
- Large skillet or wok – perfect for stir-frying the vegetables quickly and evenly.
- Brush or silicone brush – helps coat the spring rolls with oil for that golden finish.
- Cutting board and sharp knife – makes chopping vegetables safe and quick.
- Small bowl and water – for sealing the wrappers securely.
Flavor Variations & Add-Ins
- Swap vegetables: Use bean sprouts, bell peppers, or shredded zucchini for different flavors and textures.
- Add protein: Include cooked chicken, shrimp, or tofu to make them more filling.
- Spice it up: Mix in a dash of sriracha or chopped chili for some heat.
- Use different sauces: Serve with soy, hoisin, or a tangy plum sauce for varied dipping options.
Crispy Baked Vegetable Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1 cup shredded cabbage (green or napa)
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced mushrooms (shiitake or button mushrooms)
- 2 green onions, thinly sliced
- 1/4 cup finely chopped celery
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
For Assembling & Baking:
- 1 package spring roll wrappers (about 12 wrappers)
- 2 tablespoons vegetable oil (for brushing)
- Cooking spray (optional, for extra crispiness)
For the Dipping Sauce:
- 1/4 cup sweet chili sauce
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and roll the spring rolls, plus 20-25 minutes baking time. Plan for around 40 minutes total to enjoy crispy, fresh spring rolls straight from your oven.
Step-by-Step Instructions:
1. Preparing the Veggie Filling:
Heat sesame oil in a skillet over medium heat. Add minced garlic and grated ginger, and sauté for 30 seconds until fragrant. Toss in shredded cabbage, carrots, mushrooms, green onions, and celery. Stir-fry for 3-4 minutes until veggies soften but keep some crunch. Add soy sauce and black pepper, mix well, then remove from heat and let cool a little.
2. Wrapping the Spring Rolls:
Lay one spring roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the filling near the closest corner. Fold that corner over the filling, then fold in the two side corners. Roll tightly towards the opposite corner, sealing the edge with a bit of water. Repeat with remaining wrappers and filling.
3. Baking to Crispy Perfection:
Place your rolled spring rolls on a baking sheet lined with parchment paper or a silicone mat. Lightly brush each with vegetable oil. For extra crunch, you may spray them with cooking spray. Bake in a preheated 400°F (200°C) oven for 20-25 minutes, turning halfway through to brown all sides evenly. Let cool for a few minutes after baking.
4. Serving:
Serve your deliciously crispy baked vegetable spring rolls warm with a side of sweet chili sauce for dipping. Enjoy this tasty, healthier twist on a classic snack!
Can I Use Frozen Vegetables in These Spring Rolls?
Yes, you can use frozen vegetables, but make sure to thaw and drain them well before cooking to avoid excess moisture that can make the wrappers soggy.
Can I Prepare the Spring Rolls Ahead of Time?
Absolutely! You can assemble the spring rolls and keep them covered in the fridge for up to 4 hours before baking. Just brush with oil right before popping them into the oven.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes to keep them crispy instead of microwaving.
Can I Substitute the Spring Roll Wrappers?
You can use egg roll wrappers as a substitute, but they may be thicker and chewier. Rice paper wrappers work too but require a different wrapping technique and might not get as crispy when baked.