Crispy Baked Vegetable Spring Rolls are a fun and tasty way to enjoy a crunchy snack packed with fresh veggies. These rolls have a golden, crispy outside and a flavorful mix of vegetables inside, making them both light and satisfying. They’re great when you want something crispy but a little healthier than fried versions.
I love making these spring rolls because they come together quickly and bake up perfectly every time. I usually fill them with a colorful mix of shredded carrots, cabbage, and mushrooms, seasoned just right to give each bite a little kick. A little soy sauce and garlic go a long way to brighten the flavors. I find baking them makes cleanup easy, and they stay crispy longer than you might expect!
My favorite way to serve these rolls is with a simple dipping sauce like soy sauce mixed with a bit of honey and chili flakes or even a peanut sauce for a touch of creaminess. They’re great as an appetizer for gatherings or as a light lunch paired with a fresh salad. Honestly, once you taste how crispy and full of flavor they are, you’ll be making these spring rolls on repeat.
Key Ingredients & Substitutions
Spring roll wrappers: These are essential for that crisp, crunchy shell. If you can’t find them, phyllo dough could work but is thinner and more delicate.
Vegetables: Cabbage, carrots, and mushrooms give great flavor and texture. You can swap mushrooms for bell peppers, zucchini, or bean sprouts based on what you like.
Soy sauce & sesame oil: These add savory depth. For gluten-free options, use tamari instead of soy sauce. Sesame oil adds nuttiness but you can leave it out or replace with a mild oil if needed.
Garlic and onions: Important for aromatic flavor. If you want a milder taste, use green onions or garlic powder in smaller amounts.
How Do You Get Spring Rolls Crispy Without Frying?
Baking spring rolls so they come out crispy takes a bit of care, but it’s much cleaner and healthier! Here’s how to do it right:
- Brush or spray the rolls lightly with oil before baking. This helps the wrappers crisp up and turn golden.
- Place them seam side down on the baking sheet to prevent them from unrolling.
- Bake at a high temperature (about 400°F / 200°C) to get that crispy texture quickly, about 15-20 minutes.
- Turn the rolls halfway through baking for an even color and crunch all around.
Patience is key! Letting the filling cool before wrapping prevents sogginess, and a hot oven helps create that perfect crisp shell. This way, you get all the crunch without the mess of frying.
Equipment You’ll Need
- Baking sheet – I use it because it holds the spring rolls steady and helps them bake evenly.
- Parchment paper or silicone baking mat – keeps the rolls from sticking and makes cleanup easier.
- Large skillet – great for sautéing the vegetables until tender and flavorful.
- Mixing bowls – for preparing the filling and the dipping sauce.
- Pastry brush or spray bottle – helps you lightly coat the rolls with oil for crispiness.
- Sharp knife – for chopping vegetables and mincing garlic and chili.
Flavor Variations & Add-Ins
- Protein options: Add cooked shrimp, chicken, or tofu to make them more filling and protein-rich.
- Cheese: Sprinkle some shredded mozzarella or grated cheddar inside for extra richness.
- Vegetable twist: Substitute or add sliced bell peppers, zucchini, or bean sprouts for different flavors and textures.
- Spice it up: Mix some Sriracha or hot sauce into the dipping sauce or sprinkle chili flakes inside the rolls for more heat.
Crispy Baked Vegetable Spring Rolls
Ingredients You’ll Need:
For The Spring Rolls:
- 12 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 cup thinly sliced mushrooms (shiitake or button)
- ½ cup finely chopped onions
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground black pepper
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons vegetable oil (for sautéing)
- Cooking spray or a little oil for brushing the rolls before baking
- Fresh cilantro leaves for garnish (optional)
For The Dipping Sauce:
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or sugar
- 1 small red chili, finely chopped (optional, for heat)
- 1 garlic clove, minced
- 1 teaspoon sesame oil
Time Needed:
This recipe takes about 15 minutes to prepare the filling and wrap the rolls, plus 15-20 minutes baking time. Plan for around 35 minutes total from start to ready-to-eat.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat vegetable oil in a pan over medium heat. Add onions and garlic, and sauté until fragrant and translucent (about 2 minutes). Add mushrooms, carrots, and cabbage and stir-fry for 5-7 minutes until veggies are tender but still have some crunch. Stir in soy sauce, sesame oil, salt, and pepper. Cook 1-2 more minutes, then remove from heat and let cool slightly.
2. Wrap the Spring Rolls:
Lay a spring roll wrapper on a clean surface with one corner pointing toward you. Spoon 2 tablespoons of the vegetable filling near the corner closest to you. Fold that corner over the filling, fold in the sides, then roll tightly towards the opposite corner. Seal the edge with a little water to stick.
3. Bake Until Crispy:
Place the wrapped spring rolls seam side down on a baking sheet lined with parchment paper or a silicone mat. Lightly brush or spray the rolls with oil to help them crisp. Bake in a preheated 400°F (200°C) oven for 15-20 minutes, turning halfway through, until golden brown and crispy.
4. Make the Dipping Sauce:
While rolls are baking, whisk together soy sauce, rice vinegar, honey, chopped chili, minced garlic, and sesame oil in a small bowl.
5. Serve and Enjoy:
Serve the hot crispy spring rolls garnished with fresh cilantro leaves if you like, alongside the dipping sauce. Enjoy your healthy, crunchy treat!
Can I Use Frozen Vegetables for the Filling?
Yes, you can use frozen veggies, but make sure to thaw and drain them well to avoid excess moisture, which can make the spring rolls soggy.
How Do I Store Leftover Spring Rolls?
Store cooled spring rolls in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep them crispy.
Can I Make These Spring Rolls Ahead of Time?
Absolutely! You can prepare and wrap the rolls in advance, then refrigerate them uncovered for a couple of hours before baking. This helps retain crispiness when baked.
What Can I Use Instead of Spring Roll Wrappers?
If you can’t find spring roll wrappers, try using filo dough sheets or rice paper wrappers. Just note that cooking times and texture may vary slightly.