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Crispy Homemade Vegetarian Spring Rolls Recipe

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Ingredients

Adjust Servings:
1 ounce fine cellophane noodle
2 tablespoons peanut oil
2 garlic cloves, crushed
1/2 teaspoon fresh ginger, grated
2 scallions, finely chopped
1/2 cup bean sprouts
1/2 cup green cabbage, shredded
1 small carrot, peeled and finely shredded
1/2 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped of fresh mint
24 spring roll wrappers

Nutritional information

84.6
Calories
24 g
Calories From Fat
2.7 g
Total Fat
0.5 g
Saturated Fat
1.4 mg
Cholesterol
179.9 mg
Sodium
12.7 g
Carbs
0.7 g
Dietary Fiber
0.6 g
Sugars
2 g
Protein
464g
Serving Size

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Crispy Homemade Vegetarian Spring Rolls Recipe

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    I had always eaten spring rolls without baking and thought I would give this a try. Didn't know you could do that. I had roasted veggies that had that need to be used without adding any oil to them. Had a variety of peppers, mushrooms, asparagus and even some steamed kale and beet greens.Had very firm tofu in tiny squares that I did in skillet till browned-again no oil and I got them crispy. IE: Didn't add rice noodles this time. Just added a few tabs. of each veggie to the spring roll. I did a sauce with ingredients you listed plus two tablespoons of Powdered peanut butter (PB2) plus 1 tab water, and one tab. of rice vinegar too as I had seen in another recipe. Great sauce for the veggies and also for dipping. Sauce cooked up well with the veggies and it was not too wet when added to the rice papers. Baked in a 400 degree oven on parchment paper and didn't even use oil and they browned just fine. A couple fell apart when I turned them but it is due to being filled a bit too full. No problem just spooned the spilled contents in middle and kept roasting. Used some extra sauce for dipping. Loved the fresh ginger, mint, cilantro, garlic combo. Also had some fresh pineapple that I tossed in the sauce in the skillet as a side for these. Great. Really can use a combo of anything you want. The sauce is great. (double sauce)

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Vegetarian Spring Rolls, The best thing about these is they’re baked and not fried but they still come out very crispy I have occasionally cheated and fried these, as a couple of the photos show, so if you’re in a hurry or just don’t mind the calories, please go ahead and shallow fry in a frying pan for a couple minutes on each side This recipe will give you 12 large spring rolls or 24 if you’re using the smaller sized wrappers , I had always eaten spring rolls without baking and thought I would give this a try Didn’t know you could do that I had roasted veggies that had that need to be used without adding any oil to them Had a variety of peppers, mushrooms, asparagus and even some steamed kale and beet greens Had very firm tofu in tiny squares that I did in skillet till browned-again no oil and I got them crispy IE: Didn’t add rice noodles this time Just added a few tabs of each veggie to the spring roll I did a sauce with ingredients you listed plus two tablespoons of Powdered peanut butter (PB2) plus 1 tab water, and one tab of rice vinegar too as I had seen in another recipe Great sauce for the veggies and also for dipping Sauce cooked up well with the veggies and it was not too wet when added to the rice papers Baked in a 400 degree oven on parchment paper and didn’t even use oil and they browned just fine A couple fell apart when I turned them but it is due to being filled a bit too full No problem just spooned the spilled contents in middle and kept roasting Used some extra sauce for dipping Loved the fresh ginger, mint, cilantro, garlic combo Also had some fresh pineapple that I tossed in the sauce in the skillet as a side for these Great Really can use a combo of anything you want The sauce is great (double sauce), Added a couple ingredients to the sauce, but the basis of sauce was great Used variety of roasted veggies on hand Doubled sauce for doing some pineapple and dipping too


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    Steps

    1
    Done

    Place the Noodles in a Bowl and Pour Over Enough Boiling Water to Cover. Let Stand For 4 Minutes.

    2
    Done

    Drain, Rinse in Cold Water and Drain Again.

    3
    Done

    Cut Into 2-Inch Lengths.

    4
    Done

    Heat the Peanut Oil in a Wok Over High Heat.

    5
    Done

    Add the Garlic, Ginger, Scallions, Beansprouts, Cabbage and Carrot and Fry For a Minute.

    6
    Done

    Stir in the Sesame Oil, Soy Sauce, Rice Wine, Pepper, Cilantro and Mint and Take Off the Heat.

    7
    Done

    Stir in the Rice Noodles.

    8
    Done

    Arrange the Wrappers on the Counter, Pointing Diagonally.

    9
    Done

    Spoon a Bit of the Filling Onto the Bottom Corner of the Wrapper.

    10
    Done

    Roll the Point of the Wrapper Over the Filling, Then Fold the Side Points Inward Over the Filling.

    11
    Done

    Continue to Roll Up the Wrapper Away from You, Using a Bit of Water to Seal the Roll If Needed.

    12
    Done

    Brush With Oil and Bake in a 400 F Oven Until Crispy, About 15-20 Minutes.

    13
    Done

    You May Want to Flip the Spring Rolls Halfway Through Baking.

    14
    Done

    You Can Also Freeze These Unbaked and Then Bake from Frozen. This Will Take About 25 Minutes.

    Avatar Of Deedee Nelson

    DeeDee Nelson

    Sweet tooth expert known for creating delectable and irresistible desserts.

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