Vegan Baked Spring Rolls

Oh my, oh my, oh my! Practically guilt-free vegan spring rolls are here and they are my new favourite meal… er… snack! How can spring rolls possibly be guilt-free? These spring rolls are not deep fried at all. These are vegan baked spring rolls with almost no oil used- totally oil-free if you prefer! Even though they are baked instead of fried, they come out of the oven crispy, flakey, and totally addictive just as a good spring roll should be.

For this recipe, I did a multitude of tests to see how I could get vegan baked spring rolls crispy in the oven and after much trial and error, I figured out the secrets:

1. Bake the spring rolls on a wire rack so that air can circulate around all sides of the rolls. Cripsy all the way around!
2. Apply absolutely nothing to the outside of the rolls. Nothing!

I tested brushing the spring rolls with oil, spraying with oil, brushing with non-dairy milk, and brushing with a mix of water and sweet & sour sauce. But the spring rolls that turned out the crispiest were the ones that were left completely naked! Sure they aren’t as golden brown as deep fried ones but considering this makes the spring rolls practically guilt-free, that’s a compromise I’m willing to make.

Not only are my vegan baked spring rolls guilt-free, but you can even prepare and roll them ahead of time, and either store in the fridge for 1 – 2 days, or you can even freeze them. Then just bake when ready to serve, making them a perfect make-ahead appetizer.

To make Vegan Baked Spring Rolls: in a large skillet or frying pan, heat the sesame oil over medium-high heat. When hot, add the cabbage, carrots, shiitake mushrooms, garlic, and ginger.

Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.

Set up a workstation with your spring roll wrappers, spring roll filling, a small bowl of water, and a baking tray fitted with a wire rack.

*I found my spring roll wrappers in the freezer section of my local grocery store. Make sure you buy spring roll wrappers (which are vegan), and not egg roll wrappers (which aren’t vegan).

To assemble the spring rolls, take a spring roll wrapper and place it on your work surface with a corner pointing up (diamond shape). Put about 2 tablespoons of the spring roll filling near the bottom corner of the wrapper. Fold up the bottom corner around the filling, then fold in both sides. Wet your finger or use a brush to wet the top edges with water to seal the spring roll. Finish rolling up the spring roll, then place on the wire rack with point side down.

Repeat with remaining wrappers until all of the filling is used up. Bake about 25 minutes until golden around the edges. Serve hot with sweet & sour sauce.

4.5 from 4 votes

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Vegan Baked Spring Rolls

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

Guilt-free spring rolls! Baked instead of fried means these spring rolls are a healthier alternative. Easy to make, and can be made ahead of time and frozen. Perfect appetizer for a party! Oil-free option. 

Course: Appetizer

Cuisine: Chinese

Keyword: baked vegan spring rolls, vegan baked spring rolls, vegan spring rolls recipe, vegetable spring rolls

Servings: 16 spring rolls (give or take)

Calories: 76 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

• 1 tablespoon sesame oil *omit for oil-free
• 250 g green cabbage (about 2 cups), shredded
• 2 medium carrots (about 1 1/2 cups), peeled and grated
• 100 g shiitake mushrooms (about 1 1/2 cups), destemmed and sliced
• 3 cloves garlic, minced
• 1 inch piece fresh ginger, minced
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 16 spring roll wrappers (6" x 6"), defrosted (not egg rolls)
• water (for sealing spring rolls)
• Sweet & sour sauce, for serving (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a large baking sheet with a wire rack.

2. In a large skillet or frying pan, heat the sesame oil over medium-high heat. When hot, add the cabbage, carrots, shiitake mushrooms, garlic, and ginger. Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.

3. Set up a workstation with your spring roll wrappers, spring roll filling, a small bowl of water, and a baking tray fitted with a wire rack.

4. To assemble the spring rolls, take a spring roll wrapper and place it on your work surface with a corner pointing up (diamond shape). Put about 2 tablespoons of the spring roll filling near the bottom corner of the wrapper. Fold up the bottom corner around the filling, then fold in both sides. Wet your finger or use a brush to wet the top edges with water to seal the spring roll. Finish rolling up the spring roll, then place on the wire rack with point side down. Repeat with remaining wrappers until all of the filling is used up. Bake about 25 minutes until golden around the edges. Serve hot with sweet & sour sauce.

Recipe Notes

*For oil-free, omit oil and do a water or broth sauté. 

*If making the spring rolls ahead of time, assemble them, then store in an air-tight container in the fridge for 1 - 2 days, or in the freezer. Bake spring rolls from frozen (no defrosting). They may need an extra 5 - 10 minutes in the oven if baked from frozen.

Bon appetegan!

Sam.