Vegetable Spring Rolls Recipe

Let’s be honest, sometimes you want the delicious, crunchy satisfaction of takeout spring rolls without the greasy aftermath. I get it! That’s exactly why I fell head over heels for these Crispy Baked Vegetable Spring Rolls. They’re my go-to when I’m craving something that feels a little fancy but is actually a breeze to throw together. Imagine a crispy, golden wrapper giving way to a savory, veggie-packed filling, all dipped in a creamy, tangy peanut sauce that’s downright addictive. It’s a total crowd-pleaser, perfect for a fun family dinner, a party appetizer, or even a make-ahead snack for busy weeks.

Table of Contents

Table of Contents

Why You’ll Love This Vegetable Spring Rolls Recipe

Seriously, what’s not to love? This recipe is a winner for so many reasons.

• Surprisingly Simple: Don’t let the list of ingredients fool you. The process is straightforward, and I’ll walk you through every step.
• Healthier Hack: By baking instead of deep-frying, we get all that incredible crispiness with way less oil. Your kitchen (and your waistline) will thank you.
• Totally Customizable: Have a picky eater? No problem! You can easily swap in their favorite veggies or add some shredded chicken or tofu if you like.
• Make-Ahead Magic: You can assemble these rolls hours ahead of time and just pop them in the oven when you’re ready. It’s a lifesaver for entertaining!

Gathering Your Ingredients

Here’s what you’ll need to create this flavor explosion. I love how most of these are pantry staples or easy to find in any supermarket.

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For the Spring Rolls:

• 1 package (about 12-15) spring roll wrappers (thawed if frozen)
• 2 tbsp olive oil or avocado oil
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 cups green cabbage, thinly shredded
• 1 large carrot, julienned or grated
• 1 bell pepper (any color), thinly sliced
• 1 cup shiitake mushrooms, thinly sliced
• 2 green onions, sliced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Optional: 1 cup bean sprouts

For the Peanut Dipping Sauce:

• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp Sriracha or chili garlic sauce (adjust to taste)
• 2-3 tbsp warm water, to thin
• 1 clove garlic, minced
• 1 tsp fresh lime juice

Let’s Get Rolling! Your Step-by-Step Guide

Ready to make some magic? Follow these simple steps for perfect spring rolls every time.

1. Preheat and Prep: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and give it a light spray with cooking oil. This is our secret for maximum crispiness.
2. Sauté the Aromatics: Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant. It should smell amazing!
3. Cook the Veggies: Toss in the cabbage, carrot, bell pepper, and mushrooms. Stir-fry for 5-7 minutes, until the vegetables have softened but still have a little bite. Stir in the green onions, soy sauce, rice vinegar, and sesame oil. Cook for one more minute, then remove from heat and let the filling cool slightly. This is key so the wrappers don’t tear.
4. Master the Wrap: Now for the fun part! Lay one spring roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Place about 2 tablespoons of the cooled filling near the bottom corner. Fold that bottom corner up over the filling, then fold in the left and right corners. Roll it up tightly, and use a dab of water on the top corner to seal it shut. Place it seam-side down on your prepared baking sheet. Repeat with the remaining wrappers and filling.
5. Bake to Perfection: Lightly brush or spray the tops of the spring rolls with a little more oil. This helps them turn that beautiful golden brown. Bake for 15-20 minutes, flipping halfway through, until they are crispy and golden.
6. Whisk the Sauce: While the rolls are baking, whisk together all the peanut sauce ingredients in a small bowl. Start with 2 tablespoons of water and add a little more until it reaches your desired dipping consistency.
7. Serve and Enjoy! Let the spring rolls cool for a minute or two—the filling will be hot! Serve them immediately with that incredible peanut sauce for dipping.

A Few Tips for Spring Roll Success

I’ve made my fair share of spring rolls, and these little tips make all the difference:

• Don’t Overfill: It’s tempting to pack in the filling, but less is more here. Overfilling makes them harder to roll and can cause the wrappers to burst.
• Keep Wrappers Covered: Spring roll wrappers dry out super fast. Keep the stack covered with a damp paper towel while you work.
• Seal Tightly: That dab of water on the final corner is crucial for a good seal so your rolls don’t unroll in the oven.
• Get Creative: Feel free to play with the fillings! Try adding some cooked quinoa for extra protein or swap in different veggies like zucchini or spinach.

The first time I made these for a family game night, they vanished before I even had a chance to sit down. My kids, who can be a tough crowd when it comes to vegetables, didn’t even blink—they were too busy dipping and munching! It’s become one of those recipes that makes me feel like a kitchen superhero without any of the stress.

Perfect Pairings: What to Serve with Spring Rolls

These spring rolls are fantastic on their own, but if you want to turn them into a full feast, they pair beautifully with a light, refreshing side. A simple Asian Cucumber Salad is my absolute favorite because the cool, crisp contrast is just perfect. For a heartier meal, serve them alongside a bowl of miso soup or some jasmine rice.

Your Vegetable Spring Rolls Questions, Answered!

Can I make these spring rolls ahead of time?

Absolutely! You can assemble the spring rolls a day in advance, place them on the baking sheet, cover tightly with plastic wrap, and keep them in the fridge. Just bake them straight from the fridge when you’re ready, adding a minute or two to the baking time. You can also freeze unbaked spring rolls on the baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes.

Can I use a different dipping sauce?

Of course! While the peanut sauce is a classic pairing, these rolls are also delicious with a sweet chili sauce, a simple soy-vinegar dip, or even a spicy sriracha mayo. Use what you love!

Are spring roll wrappers the same as egg roll wrappers?

They’re similar but not exactly the same. Spring roll wrappers are typically thinner and crispier when cooked, while egg roll wrappers are thicker and doughier. I prefer the light, delicate crunch of spring roll wrappers for this baked version, but egg roll wrappers will work in a pinch. For more on Asian ingredients, Serious Eats has a great guide.

How should I store leftovers?

Leftover spring rolls (if you have any!) will lose some crispiness but are still tasty. Store them in an airtight container in the fridge for up to 3 days. Reheat them in a toaster oven or air fryer to bring back the crunch. The microwave will make them soft.

Nutrition Information

This recipe makes eating your vegetables an absolute delight. Each spring roll (without sauce) is packed with vitamins from the fresh veggies and is a lighter alternative to traditional fried versions. The exact nutrition will vary based on your specific ingredients, but you can rest easy knowing you’re enjoying a wholesome, homemade snack or meal.

So there you have it—your new favorite way to get a veggie-packed, flavor-forward meal on the table that’s as fun to make as it is to eat. I hope these Crispy Baked Vegetable Spring Rolls bring as much joy to your kitchen as they have to mine. Now, go grab that apron and get rolling!