Veggie Spring Rolls Recipe (Baked) | Chinese Vegetable Spring Roll Recipe
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.
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
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.