Crispy Baked Vegetable Spring Rolls are a crunchy, colorful treat filled with a mix of fresh veggies like shredded carrots, cabbage, and green onions. These spring rolls get their golden crispiness in the oven, making them a lighter and less oily option than the traditional fried version.
I love making these because they’re so easy to whip up and perfect for using whatever veggies you have on hand. Baking them also means less mess and fewer dishes to clean, which I’m all for. Plus, the crispy outside with the tender veggie filling inside is such a satisfying combo every time.
I usually like to serve these with a simple dipping sauce — something tangy or a little sweet — to kick the flavor up a notch. They make a great appetizer for parties or a fun snack anytime you’re craving something crunchy and fresh. If you want something a bit heartier, pairing them with a side of rice or noodles works really well too!
Key Ingredients & Substitutions
Spring Roll Wrappers: These are thin sheets that crisp up nicely in the oven. If you can’t find them, rice paper wrappers can work but soften them carefully first. You can also try filo dough for a different texture.
Veggies: Cabbage, carrots, and bell peppers give great crunch and color. Feel free to swap or add mushrooms, bean sprouts, or zucchini depending on what you have.
Soy Sauce & Sesame Oil: These add essential umami and nuttiness. Tamari is a good gluten-free soy sauce alternative. Sesame oil is strong, so a little goes a long way.
Garlic & Ginger: Fresh minced garlic and grated ginger give the filling its lovely aromatic kick. Powdered versions are okay in a pinch but fresh tastes better.
Cornstarch Slurry: Used to seal the wrappers so they don’t open when baking. A little water alone can also work but the slurry sticks better.
How Do I Wrap the Spring Rolls So They Don’t Burst Open While Baking?
Wrapping the spring rolls properly is key to keeping them sealed and crispy. Here’s how I do it:
- Place the wrapper with a corner facing you to form a diamond shape.
- Add the filling near the closest corner but don’t overfill it.
- Fold the corner over the filling, then fold in both sides snugly.
- Roll away from you firmly but gently, brushing the final corner with cornstarch slurry or water to seal it tightly.
- Make sure the seam is underneath when placing on the baking sheet to help keep it closed during baking.
Also, don’t skip the brushing of oil on top before baking—it helps the rolls crisp evenly and stay golden without drying out. Turning them halfway ensures all sides bake well.
Equipment You’ll Need
- Baking sheet – I use a rimmed baking sheet to hold the spring rolls and prevent spills.
- Parchment paper or silicone baking mat – keeps the rolls from sticking and makes cleanup easy.
- Small bowl – for mixing the cornstarch slurry to seal the wrappers.
- Cooking brush or spray – to lightly coat the tops of the rolls with oil for extra crispiness.
- Sharp knife or pizza cutter – helpful for trimming or dividing any extra wrapping or filling.
Flavor Variations & Add-Ins
- Proteins: Add cooked shrimp, tofu, or chicken for a non-veg version, making these a complete meal.
- Different Veggies: Use shredded zucchini, snap peas, or mushrooms for new flavor and texture.
- Spice: Mix in some Sriracha or red pepper flakes to give the filling a little heat.
- Herbs: Fresh cilantro or basil added to the filling can brighten the flavors and give an herby touch.
Crispy Baked Vegetable Spring Rolls
Ingredients You’ll Need:
- 12 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup finely chopped bell peppers (red, yellow, or orange)
- 1/2 cup chopped green onions
- 1/2 cup finely chopped spinach or kale
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar (optional)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or melted coconut oil (for brushing)
- Water or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water, for sealing wrappers)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and assemble the rolls, plus 20-25 minutes for baking. Total time is around 40 minutes, making it a quick and tasty appetizer or snack!
Step-by-Step Instructions:
1. Prepare the Filling:
Heat sesame oil in a large pan over medium heat. Add minced garlic and grated ginger, cooking for about 1 minute until fragrant. Toss in the shredded cabbage, carrots, bell peppers, green onions, and spinach or kale. Stir-fry for 4-5 minutes until veggies are tender yet crisp. Add soy sauce, rice vinegar (if using), and black pepper, then cook 1-2 more minutes. Remove from heat and allow the mixture to cool slightly.
2. Wrap the Spring Rolls:
Place one spring roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the vegetable filling near the corner closest to you. Fold that corner over the filling, then fold in both side corners tightly. Roll it away from you toward the top corner, brushing water or cornstarch slurry on the final edge to seal. Repeat with the rest of the wrappers and filling.
3. Bake to Crispy Perfection:
Arrange the spring rolls seam side down on a baking sheet lined with parchment paper or a silicone mat. Lightly brush or spray the tops with olive oil or melted coconut oil to help them crisp up. Bake in the preheated oven at 400°F (200°C) for 20-25 minutes, turning the rolls halfway through. When golden brown and crispy, remove from the oven and let cool for a few minutes.
4. Serve and Enjoy:
Serve your crispy baked vegetable spring rolls with your favorite dipping sauce, like sweet chili or a soy-vinegar blend. They’re perfect as a snack, 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 thoroughly to remove excess moisture before cooking. This helps prevent soggy spring rolls.
Can I Make These Spring Rolls Ahead of Time?
Absolutely! You can assemble the rolls and keep them covered in the fridge for up to 4 hours before baking. For longer storage, freeze them uncooked and bake directly from frozen, adding a few extra minutes to the baking time.
What’s the Best Way to Store Leftovers?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to keep them crispy.
Can I Make These Gluten-Free?
Yes! Just swap regular spring roll wrappers for gluten-free rice paper wrappers and use tamari instead of soy sauce for a gluten-free alternative. Be mindful that rice paper wrappers require a slightly different preparation.
