Baked Vegetarian Spring Rolls
A baked version of this typically fried appetizer. Baking gives it all the crunch of the original.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 (makes 24 small spring rolls)
- 24 small frozen spring roll wrappers (1 small package)
- 1 - 8 oz. packet glass noodles (may also be labeled as mung bean vermicelli)
- 2 teaspoons vegetable oil (plus 2 Tbsp vegetable oil for baking)
- 2 teaspoons soy sauce
- 2 small carrots (cut into very thin strips)
- 20 green beans (cut into very thin strips)
- 10 small shiitake mushrooms (cut into very thin strips)
- Sweet and Spicy Thai Dipping Sauce, for serving (recipe below)
Remove the frozen spring roll wrappers from the freezer and allow to come to room temperature.
Soak the glass noodles in hot water for 10 minutes, until soft. In a large skillet over medium heat combine the 2 tsp. vegetable oil, soy sauce, softened noodles, carrots, green beans, and mushrooms over medium heat. Cook, stirring frequently, until the ingredients are evenly combined and fragrant, about 5 minutes. (The carrots and green beans should be tender, but still slightly crisp.)
Working with one wrapper at a time, place a heaping tablespoon of the glass noodle and vegetable filling in the lower half of the wrapper. Fold the bottom edge of the wrapper up to the center of the wrapper to enclose the filling. Turn the right and left hand sides of the wrappers into the middle and roll the wrapper up towards the top. (See the pictures above.)
Place the filled spring rolls seam-side down on parchment paper. At this point the rolls can be refrigerated for up to a day. Cover them with a slightly dampened paper towel to keep them from drying out.
Preheat the oven to 400 degrees F.
Pour 2 tablespoons of vegetable oil into a small bowl. Brush a large baking sheet with vegetable oil. Place the spring rolls on the baking sheet, seam-side down. Lightly brush the tops of the spring rolls with the remaining vegetable oil. Bake for 15-18 minutes, gently turning the spring rolls halfway through, until both sides are golden brown and crisp.
Serve immediately, with Sweet and Spicy Thai Dipping Sauce (recipe below).