Get ready to transform your kitchen into an Asian culinary paradise with these mouthwatering eggless baked spring rolls! Forget greasy deep-fried versions – these crispy, golden delights are not only healthier but packed with vibrant vegetables and incredible flavor. Whether you're a health-conscious foodie, a vegetarian looking for a delectable snack, or simply someone who loves exploring exciting recipes, these spring rolls will become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 10 spring rolls
Ingredients
- 10 spring roll wrappers
- 1 cup shredded cabbage
- 1/2 cup grated carrots
- 1/2 cup bean sprouts
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your spring rolls bake evenly and become crispy.
- In a large mixing bowl, combine 1 cup of shredded cabbage, 1/2 cup of grated carrots, and 1/2 cup of bean sprouts. These vegetables will form the filling of your spring rolls.
- Add 2 tablespoons of soy sauce and 1 teaspoon of sesame oil to the vegetable mixture. This will enhance the flavor of the filling. Mix well to ensure that the vegetables are evenly coated.
- Season the mixture with salt and pepper to taste. Remember to taste the mixture before adjusting the seasoning to ensure it meets your preference.
- Take one spring roll wrapper and lay it flat on a clean surface or a cutting board. If the wrappers are dry, you can lightly dampen them with water to make them more pliable.
- Place about 2 tablespoons of the vegetable filling near the bottom edge of the spring roll wrapper, leaving some space on the sides.
- Fold the bottom edge of the wrapper over the filling, tucking it in tightly. Then, fold in the sides of the wrapper over the filling.
- Continue rolling the wrapper upwards until you reach the top edge. Use a little water to seal the edge of the wrapper to prevent it from opening during baking.
- Repeat the wrapping process with the remaining spring roll wrappers and filling until all are filled and rolled.
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Place the spring rolls on the baking sheet, ensuring they are not touching each other.
- Lightly brush the tops of the spring rolls with oil to help them achieve a golden-brown color while baking.
- Bake the spring rolls in the preheated oven for 20-25 minutes, or until they are crispy and golden brown. Turn them halfway through the baking time for even crispiness.
- Once baked, remove the spring rolls from the oven and allow them to cool slightly before serving.
- Serve the eggless baked spring rolls warm with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Tips
- Wrapper Wisdom: Keep your spring roll wrappers covered with a damp cloth to prevent drying out while you're preparing the rolls.
- Filling Technique: Don't overstuff your spring rolls. Too much filling can make them difficult to roll and may cause them to burst during baking.
- Crispy Hack: For extra crispiness, spritz or lightly brush the rolls with a mixture of oil and a tiny bit of soy sauce before baking.
- Prevent Sticking: Use parchment paper or a silicone baking mat to ensure your spring rolls don't stick and come out perfectly.
- Serving Suggestion: Serve immediately after baking for the ultimate crispy texture. Pair with sweet chili sauce, soy sauce, or your favorite dipping sauce.
- Make-Ahead Tip: You can prepare the spring rolls in advance and refrigerate them (uncooked) for a few hours before baking, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 12g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
