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Baked Veggie Spring Rolls

October 5, 2015 By Chuck Underwood 11 Comments

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spring rolls

It was Oriental night at the Underwood household as I made some fresh homemade Baked Veggie Spring Rolls and served them up with some yummy white sticky rice.

Egg Rolls?  Spring Rolls?  Summer Rolls?  Veggie Rolls?

Let’s just say they were veggie filled little wraps that I baked instead of deep-fried.  Call them what you want.  And with my spicy Thai Peanut Sauce – they were awesome.  

Sautéed Leeks, Garlic, and Ginger
Shredded Savoy Cabbage
Slivered Carrots
Strips of Red Bell Pepper
Shiitake Mushrooms

All rolled up together in a handy little pastry vehicle – made just for dipping….

Yes please!

 

 

Baked Veggie Spring Rolls

These Baked Veggie Spring Rolls are fairly easy to make, use whole fresh vegetable ingredients, and contain no oil or fat whatsoever.  So they’re perfect for those nights you want a little healthy finger food.

The hardest part is finding the right wrapper.

Egg roll wrappers are usually made with eggs, so are not Vegan.  And (as so many of you have pointed out) many Spring Roll Wrappers are made with oil, which are not McDougall friendly.

All I can say is there ARE options out there – like these brown rice wrappers I found on Amazon.  No oil, gluten free yada yada yada.    And yes – that’s an affiliate link – meaning if you buy any from Amazon, I’ll make a penny or two.

Of course if you REALLY want to control what’s in your wrapper – you can make your own – as there are many YouTube Videos showing you how with just flour, corn starch, salt, and water.

Note:  Rice wrappers may behave a little different that Spring Roll Wrappers.  I believe you need to submerge the whole thing in warm water first to make them pliable – make sure you read the instructions.  

Now – on to the filling.

I used a wok – but no worries if you don’t have one – any large pan will do.

Saute 2-3 cloves of minced garlic and a good-sized hunk of minced ginger (about as big as the tip of your thumb) in 2 tablespoons of soy sauce.  Now add in about a cup of chops leeks (or green onion), 2 tablespoons of rice vinegar, 1 1/2 tsp of chile garlic paste, and 80z of sliced Shiitake Mushrooms.  Simmer this on medium heat until the veggies start to soften.

Now add about half a head of shredded Savoy Cabbage, 1 carrot cut into matchsticks, and 1 bell pepper cut into strips, and toss.  I used 2 wooden paddles to make it easier.  Just toss things around until they heat through and start to wilt a bit.

spring rolls 2

Once the veggies were done – I placed them in a bowl and slid them into the fridge to cool a bit while I prepared my counter for the Spring Roll assembly.

This recipe made about 15 Baked Veggie Spring Rolls so you’ll need a cookie sheet large enough to hold all of them.  Line it with a piece of parchment paper so there’s no sticking.

Also get a coffee cup or something filled with water nearby – this is how you’ll seal your Spring Rolls.

Preheat the oven to 425 and we’re ready to wrap.

Place a Spring Roll Wrapper in front of you pointy side down – like a diamond.

Place about 2 tablespoons of your filling right in the center and fold the bottom up over it.  Now fold in the right side, and next the left, like you’re making a little envelope.  Now give it a roll and when you have just a pointy tip left at the top, wet it down with water and roll to seal.

One tip I learned the hard way – when you have long matchstick like veggies – like carrots – make sure they are aligned horizontally – otherwise when you go to roll them you’ll poke holes in your pastry.

 

spring rolls 2

Repeat the process until you have 15 delicious, ready to bake – Spring Rolls.

Bake in a 425 degree oven for 10 minutes.  Afterwards, give them a flip and bake another 10 minutes or until golden brown.

 

The Dipping Sauce

 

For the Spicy Peanut Sauce I simply used my sauce recipe for Thai Peanut Noodles.

The Sauce starts off with equal parts Low Sodium Soy Sauce and water.  To that I add lots of freshly chopped garlic, 1 tablespoon of rice vinegar, some ground ginger,  and about 2-3 tablespoons of chunky peanut butter.

The peanut butter will break apart so be sure and stir the sauce frequently over low heat until it’s nice and bubbly.

And That as they say in the movies my friends…..

Is a wrap.  🙂

brandnewvegan

 

 

 

 

spring rolls 4
Print
Baked Veggie Spring Rolls
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
The perfect healthy finger food - Baked Veggie Spring Rolls made from freshly shredded cabbage, slivered carrots, red bell peppers, and shiitake mushrooms.
Course: Appetizer
Cuisine: Asian
Servings: 15 Spring Rolls
Author: Chuck Underwood
Ingredients
  • 2 cloves Garlic (minced)
  • 1 tsp Fresh Ginger (minced)
  • 1 cup Green Onions (diced)
  • 2 Tbs Soy Sauce (low sodium)
  • 2 Tbs Rice Vinegar
  • 1 1/2 tsp Chile Garlic Paste
  • 1/2 head Savoy Cabbage (shredded)
  • 1 Carrot (cut into matchsticks)
  • 1 Red Bell Pepper (cut into strips)
  • 8 oz Shiitake Mushrooms (sliced)
  • 1 pack Spring Roll Wrappers
Thai Peanut Sauce
  • ¼ cup Soy Sauce (low sodium)
  • ¼ cup Water
  • 2 cloves Garlic (minced)
  • 3 Green Onions (minced)
  • 1 Tbs Rice Vinegar
  • 2 Tbs Chunky Peanut Butter
  • ¼ tsp Ground Ginger
  • ⅛ tsp Red Pepper Flakes
Instructions
  1. Saute garlic, ginger, and leek in large pan or wok using soy sauce as the saute liquid
  2. Add mushrooms, rice vinegar, and chile paste and simmer until softened.
  3. Add cabbage, carrot, and bell pepper and toss to coat
  4. Continue tossing until heated through and slightly wilted
  5. Place cooked veggies in fridge to cool
  6. Preheat oven to 425 degrees
  7. Prepare cookie sheet by lining with parchment paper
  8. Prepare work surface for wrappers - making sure it's clean and dry
  9. With wrap in a diamond shape - pointed side down - place 2 Tbls of filling in center
  10. Bring bottom of wrap up over filling to seal in veggies.
  11. Fold Left and Right sides over and press to seal.
  12. Gently roll up until last pointed side of wrap remains.
  13. Wet last point with water and finish rolling to seal.
  14. Bake for 10 minutes at 425 degrees
  15. Flip spring rolls over and bake another 10 minutes or until golden brown
Dipping Sauce
  1. In a small saucepan, combine all the sauce ingredients.
  2. Heat over low heat until bubbly.

 

spring rolls 4

 

spring rolls pin

 

 

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Filed Under: Recipes, Veggies Galore Tagged With: asian, mushrooms, recipe

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Reader Interactions

Comments

  1. Tina

    October 8, 2015 at 2:40 pm

    Was it really only 2 tablespoons that you put in each wrapper? It seems like not very much.

    Reply
  2. Chuck Underwood

    October 8, 2015 at 3:25 pm

    Just leave yourself enough room to wrap it up, otherwise pile it on as much as you like

    Reply
  3. Jenjusjen Martin

    October 9, 2015 at 6:00 pm

    I threw my carrots and cabbage and other veggies in a chopper and let it do the work….cooked it down and wrapped em up! These turned out fabulous!!! They were much easier to wrap up 🙂

    Reply
  4. Puzzled Newby

    December 28, 2015 at 5:23 pm

    I suppose I’m missing something…the article shows a package of round spring roll wrappers and then the recipe states “with wrap in a diamond shape- pointed side down…”. How does a round wrap get diamond shaped?

    Reply
    • Chuck Underwood

      December 29, 2015 at 10:38 am

      Well – long story. Thanks for the catch by the way. I normally use square egg roll wrappers – without egg obviously. But…my original wrappers had some oil in them and people went nuts….so I switched the photo to a more oil-free wrapper – and they’re round. I still like Twin Dragon Egg Roll Wrappers – and they are oil-free – and square. Can’t please everybody. Use whatever wrapper you like. they all fold the same – like an envelope. Bottom up – tuck in the sides – and then roll towards the top. Be sure and wet the top so they stick together,

      Reply
  5. Char Covelesky

    June 24, 2017 at 1:09 pm

    Does the rice paper get crispy after baking? Every other recipe for baking calls for basting with nasty oil to make it crispy, but I don’t keep it in the house. I want to make these for a party and won’t get a chance to try them first, so curious about the texture… not rubbery?

    Reply
    • Elizabeth

      July 16, 2017 at 1:46 pm

      I made these with rice wrappers last night (no oil either, yuck!), I baked at 450 for 30 minutes, flipping every 10 minutes. They were crispy, and a little chewy, very good! Not rubbery at all 🙂

      Reply
      • Char Covelesky

        July 18, 2017 at 2:05 pm

        Thanks so much, I will definitely give them a go!

        Reply
  6. Mike

    January 5, 2018 at 11:56 am

    Looks delicious. Any tips of the best/healthiest chili garlic paste to use?

    Reply
    • Chuck Underwood

      January 5, 2018 at 12:02 pm

      I buy the one with the Rooster on it…. Huy Fong Chili Garlic Sauce. I just added it to my SHOP.

      Reply
  7. Jessica S.

    March 21, 2019 at 3:58 pm

    I can’t find a link for the wrappers on Amazon. Are they still available? Thanks.

    Reply

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Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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