Baked Spring Rolls Recipe

Name: Baked Spring Rolls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounce Rice vermicelli; 1/2 tsp Sesame oil; 3/4 c. Carrots, coarsely grated; 1/2 c. Green onions, thinly sliced; 1/2 c. Water chestnuts, canned cut into matchstick pcs; 1/2 c. Bamboo shoots, cut into matchstick pcs; 1/2 c. Snow peas, thinly sliced; 1/2 c. Savoy cabbage, very finely shredded; 1/4 c. Sunflower seeds; 1 Tbsp. Sesame seeds, toasted; 2 tsp Ginger, finely grated; 1 tsp Soy sauce; 4 tsp Oil; 8 x Sheets rice paper, 8 1/2 inches in diameter Plum sauce, for garnish optional

Servings: persons

2 ounce Rice vermicelli
1/2 tsp Sesame oil
3/4 c. Carrots, coarsely grated
1/2 c. Green onions, thinly sliced
1/2 c. Water chestnuts, canned cut into matchstick pcs
1/2 c. Bamboo shoots, cut into matchstick pcs
1/2 c. Snow peas, thinly sliced
1/2 c. Savoy cabbage, very finely shredded
1/4 c. Sunflower seeds
1 Tbsp. Sesame seeds, toasted
2 tsp Ginger, finely grated
1 tsp Soy sauce
4 tsp Oil
8 x Sheets rice paper, 8 1/2 inches in diameter Plum sauce, for garnish optional

1
["Cook rice vermicelli in boiling water for 3 mins.", "Drain.", "Place in a large bowl and toss with sesame oil.", "Add in vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce.", "Toss again and set aside.", "Preheat oven to 450F.", "Place oil in a small dish.", "Dip 1 sheet of rice paper into hot water for 15-30 seconds, till soft.", "Place on a dish towel.", "Brush surface lightly with oil.", "Spoon 1/8 of the filling onto bottom edge of rice paper.", "Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil.", "Mix in edges, then roll up, brushing surfaces with oil as you roll.", "Repeat with remaining rice paper sheets and filling.", "Place each roll seam side down on a foil lined cookie sheet.", "Bake spring rolls on the lowest oven rack for 15 to 20 mins, turning once, till lightly browned.", "Serve with plum sauce if you like.", "VT's notes: A crispy thin wrapper, delicately seasoned vegetables and the mere hint of oil make these eggless ""egg"" rolls marvelous as meal starters."]

987

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ounce Rice vermicelli, 1/2 tsp Sesame oil, 3/4 c. Carrots, coarsely grated, 1/2 c. Green onions, thinly sliced, and more.

Yes, Baked Spring Rolls Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Spring Rolls Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions