Crispy Baked Vegetable Spring Rolls are a delightful treat that’s crunchy on the outside and filled with a colorful mix of fresh veggies on the inside. These rolls have that perfect golden brown exterior you love, but they’re baked, making them lighter and easier to make than their fried cousins. You can expect a tasty blend of crunch and tenderness with every bite.
I really enjoy making these spring rolls because they feel like a little celebration of vegetables wrapped up in a crispy jacket. I like to toss in some shredded cabbage, carrots, and bean sprouts, along with a bit of garlic and ginger for extra flavor. One of my favorite things to do is prepare a simple dipping sauce to go alongside—soy sauce with a splash of rice vinegar and a pinch of sugar always hits the spot.
These spring rolls work great as a snack, appetizer, or even a light lunch. I like serving them with a fresh side salad or some steamed rice to keep the meal well-rounded. And since they’re baked, cleanup is a breeze—no messy frying oil to deal with! They’re a hit at parties too, especially when served warm and crispy right out of the oven.
Key Ingredients & Substitutions
Spring Roll Wrappers: These are key for that crisp shell. If you can’t find them, rice paper wrappers can work but will give a different texture. Look for fresh or frozen wrappers in Asian markets.
Vegetables: I love the mix of cabbage, carrots, and bell peppers for crunch and color. Feel free to swap in mushrooms, bean sprouts, or shredded zucchini – just avoid watery veg to keep rolls crisp.
Soy Sauce & Sesame Oil: Soy sauce adds salty umami, and sesame oil brings a toasty flavor. Low-sodium soy sauce is a good swap if you want less salt. If you don’t have sesame oil, a tiny bit of toasted oil or olive oil works too.
Garlic & Ginger: These give your filling a bright, fragrant kick. Fresh is best, but powder versions are okay in a pinch; just use less.
Vegetable Oil for Brushing: Lightly brushing or spraying oil helps the rolls turn golden in the oven. Olive oil can work, but neutral oils like canola or vegetable oil produce better crispiness.
How Can You Get Spring Rolls Crispy Without Frying?
Baking spring rolls instead of frying can be tricky, especially achieving that golden, crunchy texture. Here’s my simple approach:
- Brush each roll lightly with oil. Oil is key to crispness when baking.
- Place rolls on a baking sheet lined with parchment to prevent sticking and allow even heat circulation.
- Bake at a high temperature (around 400°F or 200°C) for 15-20 minutes, turning halfway to crisp all sides.
- Don’t overcrowd the pan; give each roll space so heat reaches all surfaces.
- For extra crunch, you can finish with a quick broil for 1-2 minutes — keep a close eye so they don’t burn.
Taking these steps helps you get rolls crispy, golden, and tasty without the extra oil of frying. Plus, it’s less messy and a bit healthier!
Equipment You’ll Need
- Baking sheet with parchment paper – I like using this to prevent sticking and make cleanup easy.
- Skillet – for sautéing vegetables; a non-stick pan works well.
- Fresh spring roll wrappers – the key wrapping material that makes these rolls crispy.
- Pastry brush or spray – for lightly coating the rolls with oil before baking.
- Sharp knife and cutting board – to chop vegetables neatly and evenly.
- Mixing bowls – for combining filling ingredients and your dipping sauce.
- Small spoon or scoop – to measure the filling and keep each roll uniform.
Flavor Variations & Add-Ins
- Use shredded cooked chicken or shrimp instead of only vegetables for extra protein.
- Add chopped fresh herbs like mint or basil to the filling to give a fresh twist.
- Mix in a littleThai sweet chili sauce or hoisin sauce with the vegetables for more flavor.
- Switch the dipping sauce to peanut sauce or plum sauce for a different taste experience.
Crispy Baked Vegetable Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced bell peppers (red, yellow, or green)
- 1/4 cup thinly sliced zucchini
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp black pepper
For the Rolls:
- 8-10 spring roll wrappers
- 1 tbsp vegetable oil or cooking spray (for brushing)
- Fresh cilantro for garnish (optional)
For the Dipping Sauce:
- 1/2 cup sweet chili sauce (or mix below)
- OR:
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp chili flakes (optional)
Time You’ll Need:
This recipe takes about 25-30 minutes total. It includes 10 minutes for prepping and cooking the filling, 10-15 minutes to roll and bake the spring rolls, and a few minutes for preparing the dipping sauce. Perfect for a quick and delicious snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Vegetable Filling:
Heat a tablespoon of vegetable oil in a skillet over medium heat. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant. Then add shredded cabbage, carrots, bell peppers, zucchini, and chopped green onions. Stir-fry for 3-4 minutes until vegetables are tender but crisp. Stir in soy sauce, sesame oil, and black pepper. Cook for another minute, then remove from heat and let the mixture cool a bit.
2. Roll the Spring Rolls:
Lay one spring roll wrapper flat on a clean surface with one corner pointing towards you (forming a diamond shape). Spoon 2-3 tablespoons of the vegetable filling near the bottom corner. Fold this corner tightly over the filling, then fold in both sides snugly. Roll up firmly towards the top corner, sealing the edge with a little water or a flour paste (mix flour and water) to keep it closed. Repeat until all filling and wrappers are used.
3. Bake the Spring Rolls:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the rolled spring rolls on the sheet and lightly brush or spray them with vegetable oil to help them crisp. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
4. Make the Dipping Sauce & Serve:
While the rolls bake, mix together your dipping sauce. You can use sweet chili sauce as is or make a quick sauce by combining soy sauce, rice vinegar, sugar, and chili flakes. Serve the crispy spring rolls warm, garnished with chopped fresh cilantro if you like, alongside the dipping sauce.
Can I Use Frozen Vegetables for the Filling?
Yes, you can use frozen vegetables, but be sure to thaw and drain any excess moisture before cooking. This helps prevent soggy spring rolls and keeps them crispy when baked.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 5-7 minutes to restore their crispiness.
Can I Make These Spring Rolls Ahead of Time?
Absolutely! Prepare and roll the spring rolls, then place them on a baking sheet lined with parchment and cover tightly with plastic wrap. Refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from cold.
What Can I Use If I Don’t Have Spring Roll Wrappers?
Rice paper wrappers can be a good alternative, but they have a different texture and require soaking before rolling. Another option is to try filo pastry sheets, though they will give a flakier result rather than the traditional spring roll crispness.