Crispy, crunchy and ultra-dippable, these BAKED veggie spring rolls are the perfect holiday hors d'oeuvres!
by Lindsay Evans
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Crispy, crunchy and ultra-dippable -- spring rolls are kinda the best aren't they? But most of us shy away from making them because hauling out the deep fryer (for those who even have one) seems like way too much of a hassle. So, we decided to see if we could get the same much-loved results using the oven instead. And guess what? We could! This recipe requires a little bit of legwork to make the filling for the spring rolls, but after that they are ready to roll and get baking. Whip up our super simple sesame ginger sauce to satisfy your need to dip these crunchy morsels.
2 tbsp vegetable oil
1 tbsp finely chopped fresh ginger
1 large carrot, peeled and julienned
1 cup thinly sliced shiitake mushrooms
1/2 red pepper, thinly sliced
2 cups shredded Savoy cabbage
2 green onions, thinly sliced
1 tsp grated fresh ginger
Pinches of salt and pepper
1/2 cup water
2 tsp cornstarch
2 tbsp hoisin sauce
1 tbsp sesame seeds
12 spring roll wrappers
1 tbsp vegetable oil
1 to 2 tbsp sesame seeds
Sesame Ginger Sauce:
3 tbsp rice vinegar
3 tbsp soy sauce
2 tsp toasted sesame oil
1 tsp freshly grated ginger
1 tbsp thinly sliced scallions
MAKE YOUR FILLING. Heat vegetable oil in a large skillet over medium heat. Add ginger and cook, stirring often for about 2 minutes. Stir in the carrot, mushrooms, red pepper, cabbage salt and pepper. Cook, stirring often until veggies are tender-crisp, about 4 minutes. In a small bowl, whisk together water, cornstarch and hoisin sauce. Pour over veggies, stir to combine everything and heat through, about 3 to 4 minutes. Remove from heat and let mixture cool slightly.
ASSEMBLE. Lay 1 spring roll wrapper on a clean dry work surface with one point facing you and another pointing away from you (so it looks like a diamond shape). Using a spoon, scoop out about 2 tbsp of your filling and pile it in a horizontal line along the bottom third of wrapper. Fold bottom point of wrapper up and over the filling, tucking it all in. Fold both sides in to secure the filling and then carefully roll up like a cigar (leave a 2-inch (5-cm) triangle of wrapper at the top. Brush triangle with a dab of water and then press to seal. Place seam-side down on a large rimmed baking sheet. Repeat until you have completed remaining spring rolls.
BRUSH tops and sides of each spring roll wrappers lightly with vegetable oil and sprinkle with sesame seeds. Bake in a 425°F oven for 20 to 25 minutes, turning once, until golden and crispy.
DIPPING SAUCE. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil and ginger. Stir in scallions.