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These delicious veggie spring rolls are crispy on the outside and have a moist and delicious interior stuffed with a mixture of vegetables, sprouts and rice noodles. What makes this oriental spring rolls lighter and amazing is that they are baked and not deep fried as it is conventionally done. We use Mazola® Corn Oil to prepare many of our meals, and that is what I used to make these crispy, crunchy delights that are almost guilt-free. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see MAZOLA.com.
WHAT IS A SPRING ROLL?
Spring roll is a type of Asian hors d’oeuvre, basically a stuffed and rolled appetizer. The wrap, the filling, and the cooking techniques vary regionally. In China, wrappers are usually made of flour and egg and may be filled with cabbage along with other veggies, bean sprouts or it may be filled with pork which is quite a popular variety. Spring rolls are known as egg rolls in the US, but I’ve grown up knowing them as spring rolls since they are quite popular in the Indo-Chinese cuisine.
Egg rolls have a thicker outer covering as compared to spring rolls, and therefore they are not as flaky. Then there are Vietnamese spring rolls, which differ from the Chinese spring rolls. The wrapper always consists of rice paper filled with veggies, glass noodles and herbs like cilantro or basil. If meat is used as the filling, it is generally ground or chopped. Vietnamese spring rolls may be eaten fresh with a dipping sauce or the rolls are even fried at times. There are so many different types of spring rolls, even though I’ve not had a chance to sample other variations besides these two, I’m sure they are equally delicious.
SPRING ROLLS INGREDIENTS
The important ingredients in these veggie spring rolls are-
- Mazola Corn Oil
- Store-bought, egg-free spring roll (egg roll) wrappers, which you will find in any of your local grocery stores. If you don’t have dietary restrictions, you could use the wrappers made with eggs too.
- Lots of veggies like cabbage, carrots, bell pepper along with alfaalfa sprouts and rice noodles.
- For the spring roll seasoning, I’ve used Chinese five spice powder, and some other basics like soy sauce, apple cider vinegar, salt, and pepper.
Lately, I’ve been using corn oil for my day-to-day cooking. I like that it is a multi-purpose cooking oil. Many home cooks do not realize or maybe aren’t even aware that all cooking oils have a smoke point, which once exceeded, has a negative impact on the nutritional value and flavor of the food. Corn oil has a smoke point of 450°F, which is much higher than most cooking oils.
This makes corn oil so versatile and perfect for recipes that call for baking, grilling, sautéing, or stir-frying. And these veggie spring rolls baked to beautiful golden brown, crispy and crunchy goodness! With cholesterol-blocking plant sterols, Mazola Corn Oil is a smart and heart-healthy choice to dress up your salads, marinades and more. To learn more about this claim, see MAZOLA.com
It is interesting to note that corn oil has four times more cholesterol-blocking plant sterols as compared to olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut. An added advantage with corn oil is that it has a very neutral taste, so the taste of the actual food is not lost somewhere. You can still enjoy the delicious taste of your food.
Like I mentioned earlier, these veggie spring rolls or egg rolls are lighter than the ones you would get at your favorite Chinese takeout. Have you ever been able to figure out what was in the filling after all? I, for one, can hardly ever identify what’s in them. I prefer making my own spring rolls at home. Not only are they easy and tasty, but way more economical as well! I’ve made the following swaps, to make this lighter and almost guilt-free.
- Swapped regular vegetable oil with Mazola Corn Oil.
- Skipped deep-frying and baked them instead.
- Used rice noodles instead of the regular noodles.
- Swapped white vinegar for a milder vinegar such as apple cider vinegar
HOW TO MAKE SPRING ROLLS?
I sauteéd the aromatics i.e ginger garlic and veggies, alfaalfa sprouts, and thin rice vermicelli noodles in Mazola Corn Oil. In case you are wondering how to cut vegetables for spring rolls, that is up to you. You may choose to julienne, shred or chop the veggies finely.
Avoid overcooking the veggies though, they should be tender crisp. The veggie mixture was seasoned with some light soy sauce, apple cider vinegar, Chinese five spice powder, a dash of salt, and pepper. Once you have your stuffing mixture ready, start preparing the rolls.
Stuff about 2 to 3 tablespoons of the prepared mixture in the wrapper, roll and seal the wraps. You can refer a detailed pictorial in the step by step instructions for the same. It is important to keep the wrappers and the rolled wrappers covered with a clean, damp kitchen napkin at all times, to prevent it from drying out.
Chinese spring rolls are usually deep-fried. But I chose to bake them, as I do on most occasions that call for deep-frying. These easy, homemade veggie spring rolls had a crispy exterior and were moist and delicious on the inside.
Next time, skip take out and make your own at home. Apart from knowing what goes into it, and the assurance that it’s cooked using Midwestern grown oil, you will also enjoy making and customizing these spring rolls. You can add chicken, shrimps, crabs, or any other protein of your choice. For now, let’s have a look at how to make these crispy veggie spring rolls.
INGREDIENTS
For the filling-
1 tbsp Mazola Corn Oil
3/4 tbsp finely minced garlic
1/2 tbsp finely minced ginger
1 cup loosely packed julienned cabbage, about 2 oz
1 cup loosely packed julienned red cabbage, about 2 oz
1/2 cup julienned carrot
1/2 cup thinly sliced green bell pepper
1/2 cup rice noodles, approx1 oz
1 cup sprouts, of choice
1/4 cup finely chopped scallion greens
1/2 tbsp apple cider vinegar
1/2 tbsp light soy sauce
1/2 tsp salt, or to taste
1/2 tsp white or black pepper powder
1/2 tsp Chinese five spice powder, optional
For the spring rolls-
8 to 10 spring roll sheets
1 tbsp cornstarch, mixed with 1 tbsp water, to seal the spring rolls
Mazola Corn Oil, as required, to brush the spring roll pastry
STEP BY STEP INSTRUCTIONS TO MAKE BAKED VEGGIE SPRING ROLLS
1.Transfer the rice noodles into a bowl, break them roughly into smaller pieces. Pour hot water over the rice noodles, and let it sit undisturbed for 4 minutes. 2.In the meanwhile, start with the veggie filling. Heat corn oil in a skillet over medium heat. 3.Add minced ginger and garlic, sauté until fragrant. 4.Add the carrots, sauté for 30 seconds, add the remaining veggies, stir-fry for another minute. 5.Add sprouts, drain the softened rice noodles and add it to the pan as well. Give everything a quick stir. 6.Add light soy sauce, apple cider vinegar, Chinese 5 spice powder, pepper, and a little salt. Mix it well, switch off the heat, and add in the scallion greens. Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F. 7.Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F.
8.How to wrap spring rolls– Place the required spring roll wrappers under a damp cloth. Take a sheet of spring roll wrapper on a clean surface, one corner facing you. Place about 2 tbsp of filling about 1 inch away from one corner of the sheet. Take that corner and tuck it tightly over the filling. Roll till you reach the center of the sheet. Then fold both the left and right corners towards the center and continue rolling. Once you reach the opposite corner of the roll, brush the edges of that corner with cornstarch paste and stick it to the roll, ensuring that it is sealed well. 9.Prepare the rest of the spring rolls in the same way, while keeping them covered under a damp kitchen napkin as you prepare the remaining. Transfer the spring rolls to a tray greased with corn oil. Place the spring rolls, seam side down. Brush the top of the spring rolls with Mazola Corn Oil.
10.Bake at 400 degrees F on the upper rack for 18-20 mins, flipping midway until both sides are golden brown.
11.Transfer to the serving platter. Serve with sweet chilli sauce, szechuan sauce or any dipping sauce of your choice.
NOTES
1.Pro tip: For an even golden brown color, brush the inner surface of the spring roll or egg roll wrapper with oil, then proceed with stuffing and rolling. Brush the outer surface too. This makes the crust flakier.
2.If your stuffing mixture has too much moisture, transfer to a colander to drain excess moisture. The mixture should not be very moist as it will make the wrappers soggy.
3.Do not overstuff the wrappers, 2 to 3 tbsp is more than enough. If you stuff too much, the contents may spill during baking.
4.You may use any stuffing of your choice.
HOW TO MAKE VEGGIE SPRING ROLLS?
Veggie Spring Rolls Recipe (Baked) | Chinese Vegetable Spring Roll Recipe
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the filling
- 1 tbsp Mazola Corn Oil
- 3/4 tbsp finely minced garlic
- 1/2 tbsp finely minced ginger
- 1 cup loosely packed julienned cabbage, about 2 oz
- 1 cup loosely packed julienned red cabbage, about 2 oz
- 1/2 cup julienned carrot
- 1/2 cup thinly sliced green bell pepper
- 1/2 cup rice noodles, approx1 oz
- 1 cup sprouts of choice
- 1/4 cup finely chopped scallion greens
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp light soy sauce
- 1/2 tsp salt or to taste
- 1/2 tsp white or black pepper powder
- 1/2 tsp Chinese five spice powder, optional
For the spring rolls
- 8 to 10 spring roll sheets
- 1 tbsp cornstarch mixed with 1 tbsp water, to seal the spring rolls
- Mazola Corn Oil, as required, to brush the spring roll pastry
Instructions
- Transfer the rice noodles into a bowl, break them roughly into smaller pieces. Pour hot water over the rice noodles, and let it sit undisturbed for 4 minutes.
- In the meanwhile, start with the veggie filling. Heat corn oil in a skillet over medium heat.
- Add minced ginger and garlic, sauté until fragrant.
- Add the carrots, sauté for 30 seconds, add the remaining veggies, stir-fry for another minute.
- Add sprouts, drain the softened rice noodles and add it to the pan as well. Give everything a quick stir.
- Add light soy sauce, apple cider vinegar, Chinese 5 spice powder, pepper, and a little salt. Mix it well, switch off the heat, and add in the scallion greens.
- Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F.
- How to wrap spring rolls- Place the required spring roll wrappers under a damp cloth. Take a sheet of spring roll wrapper on a clean surface, one corner facing you. Place about 2 tbsp of filling about 1 inch away from one corner of the sheet. Take that corner and tuck it tightly over the filling. Roll till you reach the center of the sheet. Then fold both the left and right corners towards the center and continue rolling. Once you reach the opposite corner of the roll, brush the edges of that corner with cornstarch paste and stick it to the roll, ensuring that it is sealed well.
- Prepare the rest of the spring rolls in the same way, while keeping them covered under a damp kitchen napkin as you prepare the remaining. Transfer the spring rolls to a tray greased with corn oil. Place the spring rolls, seam side down. Brush the top of the spring rolls with Mazola corn oil.
- Bake at 400 degrees F on the upper rack for 18-20 mins, flipping midway until both sides are golden brown.
- Transfer to the serving platter. Serve with sweet chilli sauce, szechuan sauce or any dipping sauce of your choice.
Notes
PIN IT FOR LATER
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected]
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I hope you enjoyed this quick and easy veggie spring rolls recipe. See you soon with a new post!
Regards,
Freda
Mia says
Going to use this recipe for my Food and Nutrition lesson, they look delicious! I’ll let you know how they turn out 😆
Freda Dias says
Hi Mia! Sounds great! Looking forward to it:)
Bhagvati says
Eh! Had been searching baked version of Maharashtra fav stuff for so long!!thanxa tonnes!! But one question Frieda, I live in a town where wrappers ain’t available. What do I do in that case 🙁 …
Freda Dias says
Bhagvati, thanks! Someone tried these successfully with patti samosa wrappers. Is that accessible ?
Mia says
You could use filo pastry 🙂
Loretta says
Wow, what a wonderful display of your veggie spring rolls Freda. Colorful, crunchy and they look so appetizing. I just made some veggie patties this week, will have to give yours a try. 🙂
Freda Dias says
Thanks, Loretta! 🙂
Karly says
My family loves spring rolls! Can’t wait to try this recipe!
Freda Dias says
Glad you liked it, Karly! Thanks for stopping by 🙂
Renu says
We love spring rolls and this baked ones look so so tempting…. yummilicious share
Freda Dias says
Thanks, Renu 🙂
Jolly says
These baked veggie spring rolls looks absolutely beautiful & delicious. Thanks for sharing this step by step pictorial recipe which helps me a lot to try. Beautiful clicks, Freda:)
Freda Dias says
Thanks, Jolly 🙂
Meghna Chatterjee says
Always love your step by step recipe posts. These veggie spring rolls are packed with so much goodness. Can’t wait to try them
Freda Dias says
Thank you so much, Meghna 🙂
Rita says
Lovely recipe and photos. Sharing to Parsi Cuisine group on facebook.
Freda Dias says
That’s lovely! Thanks for sharing 🙂
Praneetha says
I’ve never tried making spring rolls at home and this recipe seems so easy and doable. Will definitely bookmark it and give a try sometime. Thanks for sharing.
Freda Dias says
Glad you found it useful. Thanks, Praneetha 🙂
Padma says
Baking these springs rolls is an added bonus to enjoy them guilt-free….They look so inviting and crispy!! You have explained it very well and awesome clicks!!
Freda Dias says
Thanks, Padma!
Jayashree says
Love these semi prepared dishes, they are much easier and saves a lot of work. Your spring rolls looks so delish, making me hungry..lol
Freda Dias says
Thanks, Jayashree 🙂
code2cook says
really baked spring rolls look so tempting and what a healthy swaps you have provided.
Freda Dias says
Thanks, Bhawana 🙂
Poonam Bachhav says
Vegetable spring rolls loaded with colorful veggies and that too a baked version sounds both nutritious and tasty. Your awesome photograpghy makes it all the more inviting !
Freda Dias says
Thanks a lot, Poonam!
Pavani says
Liked the healthy version of spring rolls. They look so delicious and crispy.
Freda Dias says
Thanks, Pavani :)!
Geetha Priyanka says
Spring rolls are always irresistible, these baked version is an added advantage to munch anytime. Lovely clicks as always.
Jagruti Dhanecha says
These baked veggies spring rolls look darn HOT and delicious, I can have few more as these are baked. Beautiful pictures and loving step by step pics:)
Freda Dias says
Thanks a lot, Jagruti 🙂
Sandhya says
My absolute favorite appetizer Freda and baking these is such a bonus! They look suoer crispy and scrumptious. Great clicks as always!
Freda Dias says
Thanks so much, Sandhya 🙂
Sasmita Sahoo Samanta says
Baked snacks are always a hot !!! LOve these crunchi baked spring rolls that too vegetarian 🙂 Awesome share surely
Freda Dias says
Thanks, Sasmita 🙂
Vanitha Bhat says
These yummy and super delicious spring rolls are baked to perfection Freda!! Fabulous!! Beautiful post! I too prefer baking to frying! Awesome!
Freda Dias says
Thanks so much! Yes, same here 🙂
dhwani mehta says
Looks so scrumptious, Freda!! Love all healthy swap in this recipe. Can’t wait to try!!
Freda Dias says
Thanks so much, Dhwani 🙂