Crunchy Spring Rolls – Veggie Spring Rolls
Before I give away the recipe for this incredibly crunchy spring rolls, I want to thank my readers for the overwhelmingly positive reviews I received for last weeks recipe for banana cake. I have already seen wonderful variations of the banana cake recipe that my readers have tried.
Today’s recipe is similar in the way that you can try several variations to suit your liking. A crunchy snack like spring rolls is a sure-fire appetizer that will kick start a meal and also perfect as a tea time snack or as a kids lunch box snack.
The recipe is similar to what you find in most Chinese restaurants. However, a vegan version of crunchy spring rolls is hard to find. Moreover, I baked my rolls rather than deep frying. Deep frying tends to absorb way too much oil and it can easily hide the flavors from your veggies. I prepared this recipe with varied flavors and veggies.
You will have to buy the frozen sheets unless you can prepare your own homemade version. In my experience, the homemade wrappers do not turn out as good as the ready-made sheets since the ready-made sheets are machine made and have an even and thin layer, that gives a great and even crust or crisp once they are baked or fried. so I prefer to use frozen ones.
The vegetables that you want to add for stuffing is really up to your taste. I used carrots and cabbage for my recipe. I also used Aquafaba (and sometimes oil) to replace egg whites, to brush on rolls before baking. That turned out very good too. Crunchy Spring Rolls taste even better with a side of ketchup or hot sauce, depending on your taste.
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Crunchy Spring Rolls
Ingredients
- 2 cups Shredded cabbage
- 2 medium size carrots
- 1 medium size onion
- ½ tsp red chili powder
- ¼ tsp Garam Masala
- 2-3 Tbsp Soy sauce
- 2 tbsp tomato ketchup
- Salt to taste
- ¼ cup cilantro
- 20 sheets of spring rolls
- 2 tsp oil
- ¼ tsp garlic powder
- 3 tbsp Aquafaba or Oil
Instructions
- Place a pan over medium heat and add oil. When it heats up, add sliced onions and saute until they turn transparent.
- Add garlic powder and continue to saute.
- Add shredded cabbage and spiral carrots. Cook for about 2-3 minutes (Half-cooked) and add red chili powder, Garam Masala. Continue to saute for another 3-4 minutes.
- Follow up with Soy sauce, salt and tomato ketchup. Let it cook for 2 more minutes and take the pan off the heat.
- Sprinkle in a few strands of cilantro and let it cool. Do not overcook the veggies.
- Now take the spring roll sheets and make sure they are moist. If not sprinkle little water.
- Stuff the sheets with veggies and roll it. Seal the rolls with water or cornstarch paste.
- Preheat oven to 375 F
- Place all the rolls on a greased pan and lightly brush oil or aquafaba on the rolls.
- Bake for 20-25 minutes or until the rolls look crispy and golden.
Nutrition
Freda Dias
September 11, 2017 at 8:51 pmSpring rolls look very appetizing, Uma ! I prefer to bake instead of frying too, it’s just as good without all that guilt 🙂
Now pass me some 😀
Uma Srinivas
September 11, 2017 at 10:10 pmYes. I always prefer less fat snacks. Thank you Freda.
Aish Das-Padihari
September 11, 2017 at 10:02 pmThe spring rolls look awesome. Perfect for vegetarian parties.
Lathiya
September 12, 2017 at 2:47 amLoved the idea of baking rather frying… looks perfect Appetizer
Srivalli Jetti
September 12, 2017 at 6:55 amThose spring rolls look fantastic!..what a sinful snack to dig in!..and love the fact that you have baked it!..so good for the waist as well..:)
firsttimercook
September 12, 2017 at 11:11 amWish to grab all, these rolls are much tempting ?
Sapna
September 12, 2017 at 12:19 pmPerfect party starters!!! Never tried baking spring rolls, i think I have to give it a try, they look so yummy 🙂
Soniya
September 12, 2017 at 1:09 pmSpring rolls so super crunchy and Delicious!! I enjoy mine baked too .. loved the filled! Saving it to try it soon 🙂
Uma Srinivas
September 12, 2017 at 1:46 pmThank you Soniya 🙂
Jagruti
September 12, 2017 at 2:16 pmI just had my lunch, but I can finish these easily 🙂 Tempting and delicious!!
Uma Srinivas
September 12, 2017 at 7:32 pmThank you Jagruti 🙂
Kelly
September 12, 2017 at 3:49 pmI would really like to make these. Where do you purchase the frozen pastry sheets? Do most grocery stores have them or do I need to go to an Asian market?
Uma Srinivas
September 12, 2017 at 7:31 pmHi Kelly, I got it from Indian grocery stores.
end of the fork
September 12, 2017 at 4:06 pmThese look deliciously crispy! Nice idea using aquafaba!
Uma Srinivas
September 12, 2017 at 7:30 pmThank you. For those who want to avoid oil.
Dhwani Mehta
September 12, 2017 at 5:44 pmSpring roll looks fantastic. I think I’hv to give this baked version a try.
Uma Srinivas
September 12, 2017 at 7:29 pmThank you Dhwani!
Tammy
September 18, 2017 at 12:03 pmthese look delicious. Can they be frozen?
Uma Srinivas
September 18, 2017 at 1:48 pmThank you Tammy. That pastry sheet is frozen. Once they baked it cannot be frozen. 🙂
Donna
September 19, 2017 at 3:36 pm1. What is the name of the bag of frozen pastry sheets? I’d like to get some this weekend.
2. Can these be made a few hours ahead or a day ahead and then baked?
Uma Srinivas
September 19, 2017 at 6:50 pmIt’s called spring roll pasty sheet. Brand name is Mezban. I don’t think that is good idea. Please make it fresh and bake it immediately for good taste:)
Donna
September 23, 2017 at 8:35 pmThank you, Uma.
ramananth
September 29, 2017 at 6:58 amWow! you do make everything, look really easy, your videos too are excellent. Being a vegan is no longer a very difficult thing, provided we can get all the alternatives easily.
Uma Srinivas
September 29, 2017 at 5:04 pmThank you Rama! You are right being vegan is not tough at all:)