Crispy Baked Vegetable Spring Rolls are a delightful treat that’s both light and full of flavor. These spring rolls are packed with fresh veggies like carrots, cabbage, and bell peppers, all wrapped in a thin, crunchy shell. Baking them instead of frying means you get that perfect crispiness without the extra oil, making them a healthier option that doesn’t skimp on taste.
I love making these spring rolls for a quick snack or as an appetizer when friends come over. They’re so easy to customize with whatever vegetables I have on hand, and baking them feels a bit like magic because they turn out crispy and golden every time. Plus, I find that using rice paper or spring roll wrappers gives them just the right crunch without being too heavy.
My favorite way to enjoy crispy baked vegetable spring rolls is with a simple dipping sauce—something tangy like sweet chili or a mix of soy sauce with a touch of garlic. It really brings out the flavors and adds a nice kick. These rolls are such a fun finger food and always a hit at gatherings. Whenever I make them, I can’t wait to eat the first one straight from the oven, still hot and crunchy!
Key Ingredients & Substitutions
Cabbage & Carrots: These veggies add crunch and sweetness. You can swap cabbage for kale or bok choy for a different texture. If you don’t have fresh carrots, frozen shredded carrots work fine too.
Green beans or Snap Peas: These add a fresh bite and color. You can also use bell peppers or zucchini slices if you want a milder flavor or different crunch.
Spring Roll Wrappers: These are key for a crispy shell. If you can’t find them, rice paper wrappers are a good alternative, but make sure to soften them before rolling. Regular egg roll wrappers may work but will be slightly different in texture.
Soy Sauce & Sesame Oil: These give a salty, nutty flavor. Low-sodium soy sauce is a good swap for a lighter salt level. Sesame oil is strong, so if you don’t have it, a little olive oil or vegetable oil can work instead.
How Do I Roll Spring Rolls So They Don’t Fall Apart?
Rolling the spring rolls right is important for a neat, crispy finish. Here’s what helps:
- Lay the wrapper with a corner pointing at you—like a diamond.
- Add the filling closer to the bottom edge, leaving space on the sides.
- Fold the bottom corner over the filling, then fold both sides inward tightly.
- Roll up firmly toward the top corner, sealing the end with a dab of water like glue.
- Don’t overfill, or the wrapper may tear or split during baking.
- Keep your hands slightly damp to prevent the wrappers from drying out and cracking while rolling.
With these tips, your spring rolls will stay together and get perfectly crispy in the oven every time!
Equipment You’ll Need
- Baking sheet – I use this because it’s perfect for crisping the rolls evenly without frying.
- Parchment paper or silicone mat – helps prevent sticking and makes cleanup easier.
- Large skillet – I like it to sauté the vegetables to get that nice flavor and texture.
- Cooking brush or spray – helps evenly coat the rolls with oil for a crisp finish.
- Sharp knife and cutting board – handy for prepping all your vegetables quickly and safely.
- Mixing bowl – good for tossing the vegetables with seasonings before rolling.
Flavor Variations & Add-Ins
- Turn up the heat with a drizzle of Sriracha or some chopped chili peppers in the filling. Perfect for spicy lovers.
- Mix in some cooked shrimp or shredded chicken to make them more filling and protein-packed.
- Use different cheeses like shredded mozzarella or crumbled feta inside the rolls for a cheesy twist.
- Add chopped herbs like cilantro or basil to brighten the flavor of the filling.
Equipment You’ll Need
- Baking sheet – perfect for baking the spring rolls evenly without frying.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Large skillet – for sautéing the vegetable filling.
- Cooking brush or spray – to lightly coat the rolls with oil for crispiness.
- Sharp knife and cutting board – for chopping and prepping vegetables.
- Mixing bowl – to toss the filling ingredients together before rolling.
Flavor Variations & Add-Ins
- Spicy Kick: Add a teaspoon of Sriracha sauce or chopped fresh chili peppers to the vegetable mix for some heat.
- Protein Boost: Mix in cooked shredded chicken, tofu, or shrimp to make the rolls more filling.
- Cheesy Twist: Sprinkle in some shredded mozzarella or crumbled feta cheese with the veggies before rolling.
- Fresh Herbs: Add chopped cilantro, basil, or mint to brighten the flavor.
- Different Vegetables: Substitute or add bell peppers, zucchini, or bean sprouts for variety.
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 extra moisture that can make the spring rolls soggy. Pat them dry before cooking.
How Do I Store Leftover Spring Rolls?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.
Can I Make Spring Rolls Ahead of Time?
Absolutely! You can prepare and roll the spring rolls in advance and keep them refrigerated for a few hours. Just brush with oil and bake them fresh when ready to serve.
What’s the Best Dipping Sauce for These Spring Rolls?
Sweet chili sauce, soy sauce mixed with a bit of garlic and ginger, or even a tangy peanut sauce all pair wonderfully with crispy baked vegetable spring rolls.
