Crispy Baked Vegetable Spring Rolls are a delightful snack that brings together crunchy edges and a colorful mix of fresh veggies. These rolls are filled with shredded carrots, cabbage, and sometimes mushrooms, wrapped in a thin rice paper or spring roll wrapper, then baked until perfectly crispy and golden brown.
I love making these because they feel light but satisfying, and baking them means less oil without losing that great crunch. It’s a fantastic way to enjoy veggies in a fun and handheld form, and I always find myself sneaking a few extra while they’re still warm from the oven.
These spring rolls are great served with a tangy soy sauce or sweet chili dip, making them a perfect appetizer for gatherings or a tasty side dish for dinner. Whenever I make these, friends ask for the recipe because they’re so flavorful yet feel fresh and not heavy at all.
Key Ingredients & Substitutions
Spring Roll Wrappers: These are thin and crisp up nicely when baked. If you can’t find them, use filo pastry or even rice paper wrappers, though rice paper needs a bit more care to avoid tearing.
Vegetables: Cabbage and carrots add crunch and sweetness. Mushrooms add depth but can be left out if you prefer. Feel free to add bell peppers or bean sprouts for extra texture.
Soy Sauce & Sesame Oil: These bring umami and nutty flavor. If you want a gluten-free dish, soy sauce alternatives like tamari or coconut aminos work well.
Oil for Cooking & Brushing: Using vegetable oil keeps the filling moist and helps the wrappers crisp in the oven. Don’t skip brushing the rolls lightly before baking—this step makes a big difference.
How Can You Get the Spring Rolls Crispy Without Frying?
Baking spring rolls for crispiness might seem tricky, but here’s what helps:
- Brush or spray a little oil on each roll before placing in the oven; this encourages browning and crunch.
- Place rolls seam-side down on the baking sheet to keep them sealed and prevent filling from spilling out.
- Flip the rolls halfway through baking to brown evenly on all sides.
- Make sure the filling isn’t too wet; drain or pat dry vegetables if needed before cooking to avoid soggy wrappers.
- Use high heat (around 400°F) to get quick crisping without drying out the rolls.
Following these tips helped me get crispy spring rolls without deep frying, making them lighter but still satisfyingly crunchy!
Equipment You’ll Need
- Baking sheet – I prefer a rimmed sheet to catch any drips and keep the rolls stable while baking.
- Cooking brush or spray bottle – for lightly oiling the rolls before baking, helping them crisp up nicely.
- Skillet or wok – great for stir-frying the filling quickly and evenly.
- Knife and cutting board – essential for chopping vegetables smoothly and uniformly.
- Spatula or tongs – handy for turning the rolls and removing them from the oven once crispy.
Flavor Variations & Add-Ins
- Try adding cooked shrimp or shredded chicken to the filling for extra protein and flavor.
- Use different spices like five-spice powder or chili flakes to add more zest or warmth.
- Mix in chopped fresh herbs like cilantro or basil to brighten the taste.
- Swap soy sauce with hoisin or oyster sauce for a different savory twist.
Crispy Baked Vegetable Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 1 package (about 12-15 sheets) spring roll wrappers
- 2 cups shredded cabbage (green or napa)
- 1 cup shredded carrots
- 1 cup thinly sliced mushrooms (optional)
- ½ cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil (plus extra for brushing)
- 1 tablespoon grated ginger (optional)
- Cooking spray or oil for brushing the baking sheet
- Sweet chili sauce or soy sauce for dipping
Time Needed:
This recipe will take about 10 minutes for preparation, 10 minutes to stir-fry the vegetable filling, and 15-20 minutes baking time. So, plan for roughly 35-40 minutes from start to finish, including cooling time before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Lightly grease or spray a baking sheet to prevent sticking and to help the spring rolls bake evenly.
2. Cook the Vegetable Filling:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant. Add shredded cabbage, carrots, mushrooms (if using), and green onions. Stir-fry for 3-5 minutes until the vegetables soften but still have some crispness. Season with soy sauce, sesame oil, and black pepper. Stir well and cook for another 1-2 minutes, then remove from heat and let the filling cool to room temperature.
3. Roll the Spring Rolls:
Find a clean, flat surface to roll your spring rolls. Lay one spring roll wrapper on the surface with one corner pointing toward you (like a diamond). Spoon about 2 tablespoons of the cooled vegetable filling near the corner closest to you. Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll the wrapper away from you, sealing the final edge with a little water to keep it closed.
4. Bake Until Golden and Crispy:
Place each rolled spring roll seam side down on the prepared baking sheet. Lightly brush or spray the rolls with oil to help them crisp up in the oven. Bake for 15-20 minutes, turning the rolls halfway through baking to ensure even browning. They’re ready when the wrappers are golden and crispy.
5. Serve and Enjoy:
Remove the spring rolls from the oven and let them cool for a few minutes. Serve warm with your favorite dipping sauce, like sweet chili sauce or soy sauce. Enjoy your crispy baked vegetable spring rolls as a tasty snack or appetizer!
Can I Use Frozen Vegetables for the Filling?
Yes, you can! Just make sure to thaw and drain any excess water before cooking to avoid soggy spring rolls. Patting them dry with paper towels helps keep the filling from getting too wet.
Can I Prepare These Spring Rolls Ahead of Time?
Absolutely! You can assemble them and store the unbaked rolls in the fridge for up to a day, covered tightly with plastic wrap. When ready, bake as directed for a fresh, crispy finish.
How Should I Store Leftover Spring Rolls?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake them again in a 350°F oven for 5-7 minutes to restore crispiness instead of microwaving, which can make them soggy.
Can I Substitute Spring Roll Wrappers with Rice Paper?
Yes, but handle rice paper gently as it’s more delicate. Soften rice paper sheets briefly in warm water before filling and rolling. Baking rice paper spring rolls also works well, but watch them closely to avoid burning.