Vegan baked spring rolls with a dipping sauce

Vegan baked spring rolls with a dipping sauce

vegan baked spring rolls with a dipping sauce

Who does not like sinking their teeth into a crispy, flaky spring roll dipped in a flavoursome dipping sauce?

I love their crunch, the flavour and the moist interior. What I am not overly keen on is the fact that often spring rolls owe their crispy golden shell to deep-frying.

Well, turns out that if you stick a tray of spring rolls into an oven (having brushed each one with a small amount of oil), you won’t get an inferior product at all. They taste every bit as delicious as their deep-fried brothers, are more healthy and the preparation method is less messy too. It’s a triple win if you ask me.

What vegetables you put in them is totally up to you! I picked local veg that are in season. As you’ll notice, I put the veg into the rolls raw as they have plenty of time to cook during their sojourn in the hot oven. Enjoy these vegan baked spring rolls warm with a side of a simple dipping sauce and maybe even a cold beer.

rolling spring rolls step by step

vegan baked spring rolls on a baking tray

vegan baked spring rolls scattered top down

makes
12
PREP
20 min
COOKING
25 min
makes
12
PREPARATION
20 min
COOKING
25 min
INGREDIENTS

DRESSING FOR THE FILLING

  • 5 cm / 2 in piece of ginger, grated finely
  • 1 large garlic clove, crushed
  • 2 tbsp / 30 ml dark soy sauce
  • ½ tbsp sesame oil (or replace with vegetable oil)
  • ½ tbsp neutral tasting vegetable oil + more for greasing
  • 2 tsp Chinese five spice powder

SPRING ROLLS

  • 12 spring roll wrappers*
  • ½ courgette, julienned
  • 1 red pepper, julienned
  • 1 large carrot, julienned
  • a wedge of white cabbage, shredded
  • 2 small spring onions – white part finely sliced, green cut lengthwise into thin strips
  • 60 g vermicelli rice noodles
  • ½ tbsp cornflour mixed with 1 tbsp water

DIPPING SAUCE

  • 2 tbsp / 30 ml dark soy sauce
  • ½ tbsp toasted sesame oil
  • 1 tbsp rice wine vinegar
  • fresh chilli, finely sliced or pinch of chilli flakes
  • 1 tsp sesame seeds
  • 2 cm of finely sliced spring onion
METHOD
  1. Whisk all the dressing ingredients together and set aside for the flavours to marry.
  2. Prepare vermicelli noodles according to packet instructions.
  3. Pour the dressing over julienned vegetables and mix well. Pre-heat the oven to 425° F / 220° C.
  4. (see a series of photos in the post) Place a single wrapper on a wet kitchen towel (cover the remaining wrappers with another kitchen towel so that they don’t dry). Arrange the wrapper in a diamond shape, place a bit of noodles at the bottom, then a stack of marinated vegetable and start rolling it up. Stop when you reach half way, fold the right and left corner in so that the roll looks like an open envelope. Brush a bit of cornflour mixture on the final corner and finish rolling. Place under a damp kitchen towel while you roll the rest.
  5. Brush the rolls with a small amount of vegetable oil and place on a baking tray lined with a piece of baking parchment.
  6. Bake for about 15 minutes on one side, then flip and bake for another 10-15 minutes on the other side, until the rolls are golden brown.
  7. Mix all the ingredients for the dipping sauce.
  8. Cut rolls in half gently with a serrated knife and enjoy them warm dipped in the sauce.

NOTES
*Spring roll wrappers are paper thin pastry squares made of wheat flour rather than rice flour (rice flour ones are used for fresh summer rolls and require no frying or baking). I found mine in a freezer section of local grocery store.

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NUTRITIONAL INFO
calories
74
4%
sugars
1 g
1%
fats
2 g
3%
saturates
0 g
2%
proteins
2 g
4%
carbs
12 g
5%
*per spring roll
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5.0
3 reviews, 9 comments
REVIEWS & QUESTIONS
Spring rolls look great can they be frozen before baking to be used at a later date, how long would you cook them from frozen if it is possible.
    Ania
    Ania:
    Hi HP,Yes, I imagine so unless your pastry says it is not suitable for freezing (as they have been frozen and defrosted once already!). It's hard to say but I would add 10 minutes and take them out when they are browned on the outside - that will mean they are cooked all the way through and perhaps start at lower temperature and increase it half way into baking time. Hope this helps! Ania
Anthea Cheng:
I made these and they are delicious! Thanks for the baked version of this classic recipe!
    Ania
    Ania:
    Thanks so much, Anthea! I'm so happy to hear that you enjoyed them! I've only just followed you on Insta (sorry, I'm not very often on it cos it's bad for my head ;) ) - all your sweet stuff is gorgeous!! xPS: you may enjoy this version even more - I do.
Norma Robertson:
Can I make these ahead of time and then bake just before serving. What would you suggest. It’s for a wedding shower!
    Ania
    Ania:
    I think so although the pastry may get soggy while they are being stored. Maybe a better idea is to make them, freeze and bake straight from frozen. Hope that helps! Ania
Vicky:
I made these yesterday but substituted the courgette for Shitaki muchrooms and they were delicious - many thanks for the recipe!
    Ania
    Ania:
    That's fantastic to hear (and a great swap too). Thanks for your lovely feedback, Vicky! x Ania
Liz:
I'd love to make these but all spring roll wrappers I've seen are round and made of rice. The square egg roll wrappers contain eggs ,not vegan
    Ania
    Ania:
    Hi Liz,I'm sorry to hear that you are having trouble finding the vegan ones, perhaps an Asian store near you might sell them? Ania
Genevieve:
I've made this recipe several times as fresh summer rolls as I can't be bothered to turn on the oven when it's this hot. The veggies are the absolute bomb, I literally salivate as I prep them up to marinate in the yummy dressing! Thanks for the awesome recipe.
    Ania
    Ania:
    Aw, thanks so much for your kind words, Genevieve! I'm delighted to hear that you enjoy these. Ania
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