These baked vegetable spring rolls are packed with flavourful vegetables and are super crunchy and flaky on the outside.
They are made with filo pastry and they are perfect for an appetizer, side or finger food!
I love spring rolls but I’m not a fan of deep-frying, both because it creates a mess and because it’s a bit heavy.
So I decided to make a baked version of spring rolls and they did not disappoint! They are super crunchy and full of flavour.
Filo pastry is similar to puff pastry but it is only made with flour and water and it is very thin.
It was perfect for this recipe and it gets really crunchy once baked and it’s quick to cook!
There is even a quicker recipe where the spring rolls don’t need to be cooked, they’re called summer rolls and they are made with rice paper that is soaked and wrapped around your fillings, check out my recipe here!
What you need for these easy baked spring roll recipe:
- Filo (or Phyllo) pastry
- Vegetable oil or sesame oil
- Vegetables: I used white cabbage, courgettes, carrots, and spring onions
- White rice vinegar, this will help give it a more traditional taste.
- Soy sauce
Step by step instructions
Chop your vegetables finely (julienne). Then heat up some sesame oil in a wide pan and add all your vegetables, cook for 5/10 minutes.
Add soy sauce and white rice vinegar and mix to combine, cook for 1 minute longer. The vegetables should not be soft, but still a bit crunchy.
Now take each filo pastry sheet, brush one half with the oil and water mixture then fold the otherwise on it.
Place the filling on one end leaving some space on all sides then proceed to fold the spring rolls from the bottom on itself.
When you get to the end, brush the last bit of the pastry on the edge with the oil and water mix and close it.
Put your spring rolls on a baking tray with a baking sheet and bake at 200C for about 15 minutes until nice and golden.
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Baked Spring Rolls
Equipment
- Oven
Ingredients
- 12/14 filo pastry sheets
- 1 carrot
- 2 small zucchini
- 3 spring onions
- 400 g white cabbage
- 1 tbsp soy sauce
- 1 tbsp white rice vinegar sub white vinegar
- 1/2 tbsp sesame oil
- 1 tbsp vegeable oil
- 1 tbsp water
Instructions
- Chop your vegetables finely (julienne). Then Heat up some sesame oil in a wide pan and add all your vegetables, cook for 5/10 minutes.
- Add soy sauce and white rice vinegar and mix to combine, cook for 1 minute longer. The vegetables should not be soft, but still a bit crunchy.
- Now take each filo pastry sheet, brush one half with the oil and water mixture then fold the otherwise on it. Place the filling on one end leaving some space on all sides then proceed to fold the spring rolls from the bottom on itself. When you get to the end, brush the last bit of the pastry on the edge with the oil and water mix and close it
- Put your spring rolls on a baking tray with baking sheet and bake at 200C for about 15 minutes until nice and golden.
Nutrition
Based on 2 Review(s)
[…] Baked spring rolls […]
Love this recipe!!! just wondering if I can freeze the rolls once they‘re assembled but before baking? Thanks xxx
I haven’t tried but i think you could!
Did you end up freezing and if so how were they ?
This recipe is AMAZING!!!
Hi do you need to brush oil or milk for glaze before baking? Thank you
Hi! You can skip it, it’s to avoid them browning too much, if they do, you can also just cover them with some baking paper and continue cooking.
Turned really amazing! I could not add rice vinegar and sesame oil but still turned out really good.