Baked Veggie Spring Rolls

$- 1 cup finely shredded cabbage - 1 cup finely shredded carrots - 1 bell pepper, thinly sliced - 1 cup fresh bean sprouts - 2 green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon soy sauce (or tamari) - 1 tablespoon toasted sesame oil - 12 rice paper wrappers - Cooking spray or olive oil for brushing - Salt and black pepper to taste To create these baked veggie spring rolls, gather all these fresh ingredients. I love using vibrant colors in my veggies. They not only look good but also taste amazing! The combination of cabbage, carrots, and bell pepper gives a great crunch. Fresh bean sprouts add a nice texture too. For flavor, garlic and ginger bring a punch. Soy sauce adds depth, while sesame oil gives a nutty kick. Don't forget the rice paper wrappers! They are key to making our spring rolls. I recommend brushing the rolls with olive oil or cooking spray for that lovely crispy finish. You can find the full recipe in the article above. Enjoy your cooking! - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. - Sauté garlic and ginger until fragrant. - Stir-fry cabbage, carrots, bell pepper, and bean sprouts. To cook the filling, I start by heating sesame oil in a large skillet. I add minced garlic and grated ginger. I sauté them for about one minute. This step adds a nice aroma to the dish. Next, I introduce the shredded cabbage, carrots, bell pepper, and bean sprouts. I stir-fry everything for 3-4 minutes. This keeps the veggies crunchy yet tender. After cooking, I remove the skillet from heat. I stir in the chopped green onions and a splash of soy sauce. I season with salt and black pepper to taste. Make sure to mix it well. - Dip rice paper in warm water and soften. - Spoon filling onto the wrapper and roll. For the spring rolls, I take a shallow dish and fill it with warm water. I dip a rice paper wrapper in the water for about 10 seconds. Once it’s soft, I lay it on a clean surface. I take about 2 tablespoons of the veggie filling and place it on the lower third of the wrapper. I then fold in the sides and roll from the bottom up tightly. I repeat this for all the wrappers and filling. - Arrange rolls on the baking sheet and brush with oil. - Bake for 15-20 minutes, flipping halfway. I place the rolled spring rolls seam-side down on the baking sheet. I lightly spray or brush them with cooking spray or olive oil. This step helps them turn golden brown. I bake them in the preheated oven for 15-20 minutes. I flip them halfway through for even cooking. When they are golden and crispy, they are ready to enjoy. For the full recipe, check below. To ensure even cooking, bake spring rolls on a lined sheet. Flip them halfway through baking. This method lets hot air circulate around each roll. Make sure they are spaced out. Crowding the pan can lead to soggy spots. For a crispy texture, lightly brush the rolls with oil. You can use cooking spray or olive oil. This step helps them brown nicely. Do not skip this, or they might not be as crunchy. Also, keep an eye on the oven temperature. Too high can burn them, while too low can make them soft. Dipping sauces make the rolls shine. Try spicy sriracha for a kick. Sweet chili sauce is a great choice for those who prefer mild spice. You can also mix soy sauce with lime juice for a fresh taste. To present your spring rolls, use a colorful platter. Add fresh cilantro and lime wedges for flair. Arrange the rolls neatly to catch the eye. This presentation makes them fun to eat. You can swap veggies based on your taste. Try zucchini or mushrooms for fun flavors. Bell peppers can be any color for a vibrant look. Even add cooked quinoa for extra texture. If you need gluten-free options, use rice paper wrappers. They are easy to find at stores. You can also use lettuce leaves for a fresh twist. This way, everyone can enjoy your spring rolls without worry. {{image_4}} You can change the filling for your baked veggie spring rolls to suit your taste. Adding proteins like tofu or shrimp gives a nice boost. Tofu is a great choice for a vegan option. It soaks up flavors well and adds a nice texture. You can also use cooked chicken or beef if you prefer meat. For a vegan twist, try adding chickpeas or lentils. They pack protein and fiber, making your rolls even healthier. You can mix in mushrooms or zucchini for extra flavor. Mix and match your favorite veggies to create your perfect filling. Adding herbs and spices can take your spring rolls to the next level. Fresh herbs like cilantro or mint give a bright taste. You can also add basil or parsley for a unique flavor. Spices like paprika or chili flakes add warmth and depth. Experimenting with different sauces can also enhance the taste. A sweet chili sauce pairs well with the crispy rolls. You can try peanut sauce for a creamy touch or soy sauce for a salty kick. Don’t be afraid to mix sauces for a fun twist! Wrapping your spring rolls can be fun and creative. Making mini rolls is a great way to serve appetizers. Just use smaller pieces of rice paper and less filling. They are perfect for parties or snacks. You can also try different kinds of wrappers. Use whole wheat or gluten-free wrappers for a healthier option. You can even use lettuce leaves for a low-carb version. It’s all about what you like and what you want to try! To keep your baked veggie spring rolls fresh, store them in the fridge. Place them in an airtight container. They will stay good for about three days. If you want to save them for longer, you can freeze them. To freeze, first, let the rolls cool completely. Then, wrap each roll in plastic wrap. Place them in a freezer-safe bag. You can freeze them for up to three months. This way, you can enjoy your spring rolls later. To reheat baked spring rolls, the oven is your best friend. Preheat the oven to 350°F (175°C). Place the rolls on a baking sheet. Bake them for about 10 minutes. This method helps restore their crispiness. If you need a quick option, you can use the microwave. Place the rolls on a microwave-safe plate. Heat them for about 30 seconds to one minute. Keep an eye on them to prevent sogginess. For best results, use the oven method when possible. For the full recipe, check out the details above. Yes, you can prepare baked veggie spring rolls ahead of time. First, make the filling and let it cool. Then, roll the spring rolls and place them on a baking sheet. Cover them well with plastic wrap, and store them in the fridge. Bake them when you are ready to eat. This way, you save time and enjoy a fresh snack! Many sauces pair well with baked veggie spring rolls. Here are some easy ideas: - Sweet chili sauce: A classic choice that adds sweetness. - Peanut sauce: Creamy and nutty, this sauce is a favorite. - Soy sauce: Simple and savory, it enhances the flavor of the rolls. - Sriracha: For those who like heat, this adds a spicy kick. Absolutely! You can mix and match your veggies. Here are some suggestions: - Mushrooms: They add great flavor and texture. - Zucchini: Thinly sliced, it brings a fresh taste. - Spinach: Packed with nutrients, it’s a great green addition. - Broccoli: Finely chopped, it adds crunch and color. Baked spring rolls are healthier than fried ones. They have less fat and fewer calories. Here are some benefits: - Low in calories: Baking reduces added oils. - High in fiber: The veggies provide fiber, aiding digestion. - Rich in vitamins: Fresh vegetables offer many essential nutrients. - Lower in sodium: You control the salt added to the filling. Baked veggie spring rolls can last up to three days in the fridge. To keep them fresh: - Store them in an airtight container. - Place a paper towel inside to absorb moisture. Reheat them in the oven or air fryer for the best results. Enjoy them crispy and warm! Baked veggie spring rolls are a fun and healthy snack. You now know the main ingredients, steps to prepare, and tips for perfecting your rolls. From serving ideas to storing leftovers, this recipe is versatile and easy. Try different fillings and sauces to suit your taste. Enjoy creating a delicious dish that your friends and family will love! These spring rolls can be a hit at your next meal. Get cooking and have fun with your food!$

Make snacking fun and healthy with these crispy baked veggie spring rolls! Packed with fresh ingredients like cabbage, carrots, and bell peppers, this recipe is easy to follow and perfect for any occasion. Whether you're hosting a gathering or looking for a tasty treat, these spring rolls will impress everyone. Click through for the full recipe and discover how simple it is to create these delicious bites at home!

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Ingredients

1 cup finely shredded cabbage

1 cup finely shredded carrots

1 bell pepper, thinly sliced (any color for visual variety)

1 cup fresh bean sprouts

2 green onions, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon soy sauce (or tamari for a gluten-free option)

1 tablespoon toasted sesame oil

12 rice paper wrappers

Cooking spray or olive oil for light brushing

Salt and black pepper to taste

Instructions

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a large skillet, heat the toasted sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for approximately 1 minute until fragrant.

Introduce the shredded cabbage, carrots, bell pepper, and bean sprouts into the skillet. Stir-fry the mixture for 3-4 minutes, allowing the vegetables to soften slightly but still retain some crunch.

Once softened, remove the skillet from the heat. Stir in the chopped green onions and soy sauce, seasoning with salt and black pepper to taste. Mix thoroughly and allow the filling to cool slightly.

To assemble each spring roll, fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 10 seconds, or until it becomes soft and pliable.

Lay the softened wrapper flat on a clean, dry surface. Spoon approximately 2 tablespoons of the veggie filling onto the lower third of the wrapper.

Fold the sides of the wrapper inward, then roll from the bottom up tightly to form a neat roll. Repeat this process for the remaining wrappers and filling.

Arrange the rolled spring rolls seam-side down on the prepared baking sheet. Lightly spray or brush them with cooking spray or olive oil to achieve a golden finish.

Bake in your preheated oven for 15-20 minutes, or until the spring rolls turn golden brown and crispy, flipping them halfway through to ensure even cooking.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve the crispy spring rolls on a vibrant platter. Garnish with fresh cilantro and lime wedges to add a burst of color. Consider pairing the rolls with a dipping sauce such as spicy sriracha or sweet chili sauce for an extra flavor boost.