Baked Veggie Spring Rolls Recipe

Name: Baked Veggie Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons reduced sodium soy sauce; ½ teaspoon grated peeled gingerroot; ½ teaspoon packed light brown sugar; ½ teaspoon salt; 1 minced garlic clove, to taste; ⅓ cup cooked rice noodles (also known as cellophane noodles, and I sometimes use more and pack 'em in!); 1 green onion, julienned (scallion); 1 carrot, finely grated; 1 red bell pepper, seeded and julienned; 12 green bell peppers (I prefer the yellow) or 12 yellow bell pepper, seeded and julienned (I prefer the yellow); ¼ cup finely shredded cabbage or ¼ cup julienned cabbage; 1 cup trimmed snow pea pods, julienned; 1 cup bean sprouts; ¼ cup water chestnut, julienned; 4 (7 inch) square egg roll wraps; 2 teaspoons olive oil or 2 teaspoons vegetable oil; 1 teaspoon sesame oil or 1 teaspoon toasted sesame oil; hot Chinese mustard (and or or, not necessarily one or the other) or plum sauce, for garnish (and or or, not necessarily one or the other)

Servings: persons

2 tablespoons reduced sodium soy sauce
½ teaspoon grated peeled gingerroot
½ teaspoon packed light brown sugar
½ teaspoon salt
1 minced garlic clove, to taste
⅓ cup cooked rice noodles (also known as cellophane noodles, and I sometimes use more and pack 'em in!)
1 green onion, julienned (scallion)
1 carrot, finely grated
1 red bell pepper, seeded and julienned
12 green bell peppers (I prefer the yellow) or 12 yellow bell pepper, seeded and julienned (I prefer the yellow)
¼ cup finely shredded cabbage or ¼ cup julienned cabbage
1 cup trimmed snow pea pods, julienned
1 cup bean sprouts
¼ cup water chestnut, julienned
4 (7 inch) square egg roll wraps
2 teaspoons olive oil or 2 teaspoons vegetable oil
1 teaspoon sesame oil or 1 teaspoon toasted sesame oil
hot Chinese mustard (and or or, not necessarily one or the other) or plum sauce, for garnish (and or or, not necessarily one or the other)

1
Preheat the oven to 375 degrees F. Spray a cooking sheet with non-stick cooking spray, or line with parchment.
2
In a large bowl, combine the soy sauce, ginger, brown sugar, salt, and minced garlic.
3
Add the rice noodles, green onion, carrot, bell peppers, cabbage, snow peas, bean sprouts, and water chestnuts; toss to coat.
4
Place the egg roll wrappers on a clean dry work surface.
5
Divide the mixture evenly among the wrappers; fold in the ends and roll up jelly roll fashion.
6
Combine the olive or vegetable oil and sesame oil.
7
Lightly brush each spring roll with oil mixture and place on the prepared baking sheet.
8
Bake at 375 degrees F until the spring rolls are crisp on the bottoms; about 10 minutes; turn and bake until crisp all over, about 7 to 10 more minutes.
9
Serve with mustard or plum sauce if desired.
10
If you can't get egg roll wrappers, you can also use phyllo sheets.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 tablespoons reduced sodium soy sauce, ½ teaspoon grated peeled gingerroot, ½ teaspoon packed light brown sugar, ½ teaspoon salt, and more.

Yes, Baked Veggie Spring Rolls 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.

Baked Veggie Spring Rolls

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