Baked Vegetarian Spring Rolls

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Baked Vegetarian Spring Rolls

Baked Vegetarian Spring Rolls have all the crunch of the fried version and none of the guilt. Grab a pile of veggies, follow my step-by-step rolling instructions, and be crunching into your own spring rolls in no time!

Prep Time30

Cook Time20

Total Time50

Course: Appetizer

Cuisine: Asian

Keyword: Asian, easy recipe ideas, fakeout takeout, how to

Servings: (makes 24 small spring rolls)

Author: Jess Smith via Inquiring Chef

Cost: $8.00

Equipment

Mixing Bowl
Skillet
Half Sheet Pan
Saucepan

Ingredients

24 small frozen spring roll wrappers (1 small package)
1 8-ounce packet packet glass noodles (may also be labeled as mung bean vermicelli)
2 teaspoons vegetable oil (plus 2 Tablespoons 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)

Instructions

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 teaspoons 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).

Nutrition