Crispy Baked Vegetable Spring Rolls are a delightful treat that combines a crunchy outside with a colorful, fresh veggie filling inside. These rolls are packed with shredded carrots, cabbage, bell peppers, and a hint of garlic and ginger, all wrapped in a thin, crispy wrapper. Baking instead of frying makes them lighter but still satisfyingly crispy.
I love making these spring rolls when I want a tasty snack or a light appetizer that feels special without a lot of fuss. They’re fun to prepare because you get to chop up a bunch of fresh veggies and mix them with simple seasonings before rolling them up. I usually brush a little oil on the outside to get that nice golden crunch when baking.
My favorite way to enjoy these rolls is with a tangy dipping sauce, like a sweet chili or soy-sesame mix. They’re great for sharing with friends or serving as a party finger food. Honestly, every time I bring these out, they disappear fast — crispy, fresh, and just the right size to eat in a couple of bites!
Key Ingredients & Substitutions
Vegetables: Cabbage, carrots, and bell peppers give great crunch and color. If you want, try zucchini or mushrooms for a twist. Bean sprouts add freshness but can be skipped.
Spring Roll Wrappers: These are thin and crisp when baked. If unavailable, try fresh rice paper wrappers but handle carefully to avoid tearing.
Soy Sauce & Seasonings: Soy sauce adds umami and saltiness. Tamari works as a gluten-free option. Sesame oil brings a nutty flavor, but can be left out if you prefer a milder taste.
Dipping Sauce: The sweet and tangy mix balances the rolls well. You can swap honey for maple syrup or agave to keep it vegan.
How Can I Make Spring Rolls Crispy Without Deep Frying?
Baking spring rolls to get that crisp texture takes some care:
- Brush each roll lightly with oil—this helps brown the wrapper nicely.
- Use a hot oven (around 400°F or 200°C) and place rolls on a wire rack so heat circulates on all sides.
- Flip the rolls halfway through baking for even crispness.
- Don’t overfill—the rolls should be wrapped snugly to avoid sogginess.
These tips help get a golden, crunchy shell similar to frying but healthier and less messy!
Equipment You’ll Need
- Baking sheet with parchment paper or a wire rack – I prefer the wire rack because it allows heat to circulate and makes the rolls crisp all over.
- Large frying pan or wok – great for stir-frying the vegetables quickly and evenly.
- Rolling surface or clean flat workspace – ideal for assembling and rolling up the spring rolls smoothly.
- Brush or spray bottle – helps apply a light coat of oil on the rolls for extra crispiness in the oven.
- Small bowl – for mixing water to seal the spring roll edges.
Flavor Variations & Add-Ins
- Protein boost: Add cooked shrimp, shredded chicken, or tofu to the filling for extra heartiness.
- Cheese twist: Mix in a little shredded mozzarella or cream cheese for a creamy, cheesy filling.
- Spice it up: Include chopped chili, sriracha, or a dash of curry powder in the stir-fry for more flavor.
- Herb freshening: Add chopped cilantro, mint, or basil to the filling for extra freshness and aroma.
Crispy Baked Vegetable Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1 tablespoon vegetable oil, plus more for brushing
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1/2 cup thinly sliced bell peppers (red, yellow, or orange)
- 1/2 cup bean sprouts (optional)
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 12-14 spring roll wrappers
- 1 tablespoon water for sealing wrappers
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon chili flakes or fresh chopped chili (adjust to taste)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon chopped fresh cilantro
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and assemble the rolls. Baking time is 25 to 30 minutes. In total, plan for around 45 minutes from start to finish, including time to let the rolls cool slightly before eating.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack over a baking sheet for better air circulation under the rolls.
2. Cook the Vegetable Filling:
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Add shredded cabbage, carrots, bell peppers, bean sprouts (if using), and green onions. Stir-fry for 4 to 5 minutes until the vegetables are just tender but still crisp. Stir in soy sauce, sesame oil, and season with salt and pepper. Cook for another minute, then remove from heat and let the filling cool.
3. Assemble the Spring Rolls:
Place a spring roll wrapper on a clean, flat surface in a diamond shape. Spoon about 2 to 3 tablespoons of the cooled vegetable filling near the bottom corner. Fold the bottom corner over the filling, then fold in the two sides, and roll firmly toward the top corner. Seal the edge by brushing a little water on it.
4. Bake the Rolls:
Place the prepared rolls seam side down on the baking sheet. Lightly brush or spray the rolls with vegetable oil to help them crisp up. Bake for 15 minutes, then carefully flip each roll and bake for another 10 to 15 minutes until golden brown and crispy all over.
5. Prepare the Dipping Sauce:
While the rolls bake, combine all the dipping sauce ingredients—soy sauce, rice vinegar, honey or sugar, chili flakes, sesame oil, minced garlic, and chopped cilantro—in a small bowl. Stir well and adjust the seasoning to your taste.
6. Serve and Enjoy:
Once the spring rolls are done, allow them to cool for a couple of minutes. Serve warm with the dipping sauce and a fresh salad or slaw for a delicious appetizer or light meal.
Can I Use Frozen Vegetables for the Filling?
Yes, you can use frozen vegetables, but make sure to thaw and drain them well to avoid excess moisture, which can make the spring rolls soggy.
How Should I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the refrigerator for up to 2 days. To re-crisp, bake them again in the oven at 350°F (175°C) for about 5-10 minutes.
Can I Make These Spring Rolls Ahead of Time?
Absolutely! Prepare and roll them up, then refrigerate for a few hours before baking. For longer storage, freeze the unbaked rolls on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to cooking time.
What Can I Use if I Don’t Have Spring Roll Wrappers?
You can substitute with rice paper wrappers—but handle them gently as they’re more delicate. Soften rice papers by briefly dipping in warm water before rolling, and be careful not to overfill.
