Crispy Baked Vegetable Spring Rolls are a delightful snack or appetizer that brings together crunchy, thin wrappers filled with a colorful mix of fresh vegetables. They get perfectly golden and crispy in the oven, making them a healthier alternative to the usual fried version without losing that satisfying crunch.
I love making these spring rolls when I want something light yet flavorful. The filling usually includes carrots, cabbage, mushrooms, and a pinch of garlic and ginger for a little extra zing. I find that baking them instead of frying keeps things a bit cleaner in the kitchen and still gives you that wonderful crispy texture that everyone loves.
My favorite way to enjoy these is with a simple dipping sauce made from soy sauce, a splash of rice vinegar, and a touch of honey or chili for a kick. They’re perfect for serving at parties, lunch, or even as a quick snack. Honestly, once you try these baked spring rolls, I think they’ll quickly become a go-to recipe in your kitchen!
Key Ingredients & Substitutions
Spring roll wrappers: These are essential for that light, crispy shell. You can find them in most Asian grocery stores. If unavailable, try spring roll pastry or even thin phyllo dough as a substitute.
Vegetables: Cabbage and carrots give great crunch, while mushrooms and spinach add moisture and flavor. Feel free to swap in bell peppers, bean sprouts, or zucchini depending on what you like or have on hand.
Soy sauce & sesame oil: They add umami and a nutty aroma. Use tamari for gluten-free options. Sesame oil is strong—use just a bit to avoid overpowering the filling.
Dipping sauce: A mix of soy sauce and rice vinegar balances saltiness and tang. Honey adds sweetness but can be swapped with maple syrup or sugar. Add chili flakes for a spicy kick.
How Can I Make Spring Rolls Crispy When Baking Instead of Frying?
Baking spring rolls can yield crispy results similar to frying if done right. Here’s how:
- Brush or spray the spring rolls lightly with oil before baking. This helps the wrappers turn golden and crisp up.
- Place them seam side down on the baking sheet to prevent unrolling and ensure an even, crispy bottom.
- Bake at a high temperature (around 400°F/200°C) to quickly crisp the wrappers without drying out the filling.
- Turn the rolls halfway through baking for an even, golden crust all over.
- Don’t overcrowd the baking sheet—give each roll space to allow hot air circulation for crispiness.
Following these steps, you’ll enjoy crispy spring rolls with less oil and mess!
Equipment You’ll Need
- Baking sheet – I like using a rimmed baking sheet to keep everything stable and catch any drips.
- Parchment paper or silicone baking mat – keeps the spring rolls from sticking and makes cleanup easier.
- Mixing bowls – for preparing the vegetable filling and dipping sauce.
- Small brush or spray bottle – for lightly coating the spring rolls with oil to get that crispy, golden finish.
- Sharp knife and cutting board – to chop the vegetables evenly and quickly.
Flavor Variations & Add-Ins
- Swap the vegetables: add bell peppers, zucchini, or bean sprouts for different textures and flavors.
- Change the protein: include cooked tofu or shredded cooked chicken if you want more substance.
- Spice it up: add a dash of sriracha or chopped red chili to the filling for extra heat.
- Use different sauces: serve with peanut sauce or sweet chili sauce for diverse dipping options.
Crispy Baked Vegetable Spring Rolls
Ingredients You’ll Need:
For The Spring Rolls:
- 12 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup thinly sliced mushrooms (shiitake or button)
- ½ cup chopped spinach or bok choy
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
- Cooking spray or 2 tablespoons vegetable oil (for brushing)
- Fresh cilantro and red chili peppers (for garnish, optional)
For The Dipping Sauce:
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or sugar
- 1 teaspoon chili flakes or chili paste (optional)
- 1 teaspoon sesame seeds (optional)
How Much Time Will You Need?
Plan for about 10 minutes to prep the vegetables and wrappers, 20 minutes to bake the spring rolls, and a few minutes to mix your dipping sauce. Total time is around 30-35 minutes from start to finish — quick and easy!
Step-by-Step Instructions:
1. Prepare The Filling:
Start by heating a tablespoon of oil or water in a large pan over medium heat. Add minced garlic and ginger and cook for about 30 seconds until fragrant. Add the sliced mushrooms and cook for 2-3 minutes until soft. Then, stir in shredded cabbage, carrots, chopped spinach or bok choy, and green onions. Cook the veggies for 4-5 minutes until tender but still crisp. Add soy sauce, sesame oil, and black pepper, stir well, and remove from heat. Let the mixture cool a little while you set up your wrappers.
2. Roll The Spring Rolls:
Place a spring roll wrapper flat on a clean surface. Spoon 2-3 tablespoons of the cooled vegetable mixture near one corner. Fold that corner over the filling, then fold in both sides and roll tightly to seal. Use a little water to moisten the final edge and keep it secure. Repeat this until all the filling and wrappers are used.
3. Bake Until Crispy:
Set the spring rolls seam side down on a parchment-lined baking sheet. Lightly brush or spray each roll with cooking oil to help them crisp up. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, turning the rolls halfway through to get an even golden color and crisp texture.
4. Make The Dipping Sauce & Serve:
While your spring rolls bake, whisk together soy sauce, rice vinegar, honey (or sugar), chili flakes, and sesame seeds in a small bowl. Serve the crispy spring rolls hot with this tasty dipping sauce on the side. Garnish with fresh cilantro and red chili peppers if you like a little extra zest.
Can I Use Frozen Spring Roll Wrappers?
Yes! Just make sure to thaw them completely in the fridge or at room temperature before using. Keep them covered with a damp cloth while working to prevent drying out.
Can I Make These Spring Rolls Ahead of Time?
Absolutely! You can prepare and roll them a few hours ahead, then refrigerate on a baking sheet covered loosely with plastic wrap. Bake fresh when ready for best crispiness.
How Should I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) for 8-10 minutes to maintain their crisp texture.
What Are Some Good Substitutes for Vegetables in the Filling?
You can swap in bell peppers, shredded zucchini, bean sprouts, or even finely chopped broccoli depending on your preference or what’s in season!