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Baked Vegetable Spring Rolls
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
These baked vegetable spring rolls are stuffed with a mixture of rice noodles and savory stir-fried veggies. Serve them up with creamy sesame peanut dipping sauce for scrumptious party snacking!
Course: Appetizer
Cuisine: American, Asian-Inspired
Servings: 10 spring rolls
Calories: 304 kcal
Author: Alissa
For the Vegetable Spring Rolls
  • 2 oz. rice noodle vermicelli
  • 3-4 tbsp. vegetable oil divided
  • 1 tsp. sesame oil
  • 1 ½ cups finely chopped shiitake mushroom caps
  • 3 scallions white and green parts separated and chopped
  • 2 garlic cloves minced
  • 1 tsp. freshly grated ginger
  • 3 cups shredded napa cabbage
  • ½ cup julienned carrots about 1 carrot
  • 1 tbsp. soy sauce
  • ½ tbsp. rice vinegar
  • ½ tbsp. brown sugar
  • about 10 vegan spring roll wrappers made from wheat flour, not rice paper wraps
For the Peanut Sesame Dipping Sauce
  • 2 tbsp. creamy peanut butter
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1 tbsp. brown sugar
  • 1 tsp. sesame oil
  • about 2 tbsp. water
Make the Vegetable Spring Rolls
  1. Bring a large pot of water to a boil. Add rice noodles and soak according to package directions. Drain into a colander and rinse with cold water. Set Aside.
  2. Coat the bottom of a large skillet with 2 tablespoons of vegetable oil and sesame oil, and place over medium heat. When oil is hot, add shiitakes in an even layer. Allow to cook until softened and lightly browned, about 5 minutes. Raise heat to high. Add white parts of scallions, garlic, ginger, cabbage and carrots to skillet. Stir-fry just until cabbage begins to wilt, about 1 minute. Add noodles, soy sauce, rice vinegar, brown sugar and green parts of scallions to skillet. Flip a few times to incorporate and remove from heat.
  3. Preheat oven to 450°. Line a baking sheet with parchment and brush lightly with vegetable oil.
  4. Transfer cabbage mixture to a mesh strainer or a plate lined with a few layers of paper towel to drain.
  5. Fill a small bowl with water. Place a spring roll wrapper on work surface at an diagonal, with one of the corners pointing towards you. Scoop up 2-3 tablespoonfuls of cabbage mixture, being careful not to pick up too much liquid. Place mixture in a two inch long strip onto spring roll wrapper, about two inches in from the corner pointing at you, then fold the corner over mixture. Wrap the sides inward over the fold, then roll the filled portion away from you, tucking tightly as you go. Dip your fingers into the water bowl and moisten the corner farthest from you before folding it over the roll to close everything up. Place roll, seam side down, on baking sheet. Repeat until all wrappers and filling are used.
  6. Brush rolls with oil. Bake until lightly browned and crispy, 13-15 minutes.
Make the Peanut Sesame Dipping Sauce
  1. While spring rolls bake, whisk all ingredients together in a small bowl, thinning with as much water as is needed to obtain desired consistency.
Recipe Notes

If you can't find vegan spring roll wrappers at the supermarket, try an Asian market. You can also make your own, and it's relatively easy. I've had success in the past with this recipe for vegan wonton wraps. Simply cut the squares so they're big enough for spring rolls (6 to 8 inches should do it).

Nutrition Facts
Baked Vegetable Spring Rolls
Amount Per Serving (1 spring roll)
Calories 304 Calories from Fat 77
% Daily Value*
Fat 8.5g13%
Saturated Fat 1.4g7%
Sodium 453mg19%
Potassium 144mg4%
Carbohydrates 51.2g17%
Fiber 2.6g10%
Sugar 2.7g3%
Protein 7.2g14%
Calcium 20mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.