Looking for a great appetizer recipe to make for a party? Want something that tastes amazing but’s still healthy? Then you need to try these baked veggie spring rolls; they are packed with flavour but won’t pack on the pounds. Lighten up any potluck with these loaded rolls that have an amazing taste and crunch without needing to be deep fried. Add your favourite dipping sauce and enjoy!
To start you will need to prepare the vegetables.
- Thinly slice the onion, mince the garlic, shred the carrot, finely slice the cabbage and chop the mushrooms.
- Heat a large wok or frying pan over high heat, add onion and garlic and fry for a minute. To prevent sticking, you may need a splash of water.
- Toss in mushrooms and let them start to cook down (4-5 minutes) before adding cabbage and carrots.
- Stir fry for another 8 minutes, or until the veggies have wilted and most of the water has evaporated out (some water at the bottom is okay).
- Reduce heat to medium-low and stir in sugar, black pepper, soy sauce (or tamari), sesame oil, and salt to taste.
- Take the pan off heat and let the filling cool before wrapping.
If you are using frozen spring roll wrappers, let them thaw on the counter while you let the veggies cool down. Cover a large baking sheet with parchment paper and preheat the oven to 375oF.
To create the spring rolls, place one wrapping sheet on the counter and add 3-4 tablespoons of veggie mix onto the bottom half of the square. The sheets of wrappers I buy are about 7 inches wide; if yours are smaller you will need to use less filling.
Fold the sides of the wrappers inwards (they should touch in the middle and cover the filling), then take the bottom edge of the sheet and roll it over the filling away from you.
Repeat with the other rolls and line them up on your baking sheet. Bake for 7-8 minutes, then flip and bake for another 5-6 minutes. The wrappers will only brown slightly, but will be super crispy!
Plate with your favourite dipping sauce and enjoy hot out of the oven! I like to use a mix of plum sauce and a sweet chili sauce for my spring rolls.
- 2 medium onions, thinly sliced
- 4-5 cloves of garlic, minced
- 6 C Napa or savoy cabbage, thinly sliced
- 4 C carrot, shredded
- 4 C mushrooms, diced
- 1.5 tbsp sugar
- ¾ tsp ground black pepper
- 6 tbsp soy sauce (or tamari)
- 2 tbsp sesame oil
- Salt to taste (¼ - ½ tsp)
- A package of spring roll wrappers (recipe makes enough filling for 18-20 large rolls if using wrappers that are about 7 inch squares)
- Take out spring roll wrappers if frozen to let thaw. Heat oven to 375oF.
- Prepare the veggies, then heat a large wok or frying pan on high heat.
- Add onion and garlic to the pan and fry for a minute (may need water to prevent sticking).
- Add the mushrooms and cook 4-5min. Add cabbage and carrots, then cook another 8 minutes or until the veggies are cooked down and there is minimal water in the bottom of the pan.
- Reduce heat to medium-low and stir in sugar, black pepper, soy sauce, sesame oil and salt to taste.
- Let your filling cool before rolling the spring rolls. To roll, place 3-4 tbsp of the veggies onto the bottom half of the square of wrapper, fold the sides over the middle so they meet in the middle and cover the filling, then pick up the bottom edge of the wrapper (closest to you) and roll it over the filling until the roll is closed.
- Bake rolls on a parchment lined baking sheet for a total of 12-15 minutes, flipping halfway through.