Name: Crispy Baked Vegetable Spring Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 2 ounces rice noodle vermicelli; 4 tablespoons peanut oil, divided; 1 ½ cups finely chopped shiitake mushroom caps (about 4 ounces); 3 scallions, white and green parts separated and chopped; 2 garlic cloves, minced; 1 teaspoon freshly grated ginger; 3 cups shredded napa cabbage (about half of a medium head); ½ cup julienned carrots (about 1 large carrot); 2 tablespoons soy sauce; ½ tablespoon rice vinegar; 2 teaspoons organic brown sugar; 1 teaspoon sesame oil; 16 vegan spring roll wrappers (made from wheat flour – not rice paper wraps); Peanut sauce, or dipping sauce of choice, for serving

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These crispy baked vegetable spring rolls are the perfect plant-based appetizer—crunchy on the outside and packed with a flavorful mix of vegetables, rice noodles, and umami-rich seasoning inside. Baked to golden perfection, they make a healthier alternative to traditional fried spring rolls and are delicious when paired with a creamy peanut dipping sauce.

Why You’ll Love This Recipe

These spring rolls offer all the savory satisfaction of a takeout favorite but in a lighter, oven-baked form. They’re vegan, easy to prepare, and endlessly customizable. Whether you’re hosting a party, meal prepping snacks, or looking for a healthy side dish, these crispy vegetable spring rolls will be a hit. Plus, the recipe uses simple, fresh ingredients and comes together in under an hour.

Crispy Baked Vegetable Spring Rolls

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ounces rice noodle vermicelli
4 tablespoons peanut oil, divided
1 ½ cups finely chopped shiitake mushroom caps (about 4 ounces)
3 scallions, white and green parts separated and chopped
2 garlic cloves, minced
1 teaspoon freshly grated ginger
3 cups shredded napa cabbage (about half of a medium head)
½ cup julienned carrots (about 1 large carrot)
2 tablespoons soy sauce
½ tablespoon rice vinegar
2 teaspoons organic brown sugar
1 teaspoon sesame oil
16 vegan spring roll wrappers (made from wheat flour—not rice paper wraps)
Peanut sauce or dipping sauce of choice, for serving

Directions

Bring a large pot of water to a boil. Add rice noodles and cook according to package directions. Drain, rinse with cold water, and set aside.
In a large skillet, heat 2 tablespoons of peanut oil over medium heat. Add mushrooms and cook until softened and slightly browned, about 5 minutes.
Push the mushrooms to the side of the pan. In the center, add white parts of the scallions, garlic, and ginger. Cook for about 1 minute until fragrant.
Increase heat to high. Add cabbage, carrots, soy sauce, rice vinegar, and brown sugar. Stir-fry for about 1 minute until the cabbage begins to wilt.
Add cooked noodles, sesame oil, and green scallion parts. Toss everything together to combine, then remove from heat.
Preheat oven to 450°F and lightly oil a couple of baking sheets.
Fill a small bowl with water. Place a spring roll wrapper on a clean surface, positioned diagonally.
Add 3–4 tablespoons of filling two inches from the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly away from you.
Moisten the top corner with water and seal the roll. Place seam-side down on the baking sheet. Repeat with remaining wrappers and filling.
Brush all spring rolls with remaining peanut oil.
Bake for 13–15 minutes, or until golden brown and crispy.
Serve hot with your preferred dipping sauce.

Servings and timing

This recipe makes 16 spring rolls.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Protein Boost: Add crumbled tofu or tempeh to the vegetable filling for added protein.
Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the filling.
Gluten-Free Option: Use gluten-free wrappers and tamari instead of soy sauce.
Different Veggies: Swap in bell peppers, bean sprouts, or bok choy based on what you have on hand.
Air Fryer Method: Cook the rolls in an air fryer at 400°F for 10–12 minutes, turning halfway through.

Storage/Reheating

Storage: Store cooled spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 375°F for 10–12 minutes, or until crispy. You can also use a toaster oven or air fryer.
Freezing: Unbaked spring rolls can be frozen on a tray, then transferred to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.

FAQs

Can I use rice paper instead of spring roll wrappers?

No, this recipe is designed for wheat-based wrappers that bake well. Rice paper is better suited for fresh rolls, not baking.

Can I deep fry these spring rolls?

Yes, if you prefer, you can deep fry them at 350°F until golden brown for a more traditional texture.

What’s the best dipping sauce for these spring rolls?

Creamy peanut sauce is ideal, but you can also use sweet chili sauce, hoisin sauce, or soy-ginger dip.

Are these spring rolls gluten-free?

Not by default, but you can make them gluten-free by using GF wrappers and tamari instead of soy sauce.

Can I prepare the filling ahead of time?

Yes, the filling can be made a day in advance and stored in the fridge.

How do I prevent the wrappers from cracking?

Keep the wrappers covered with a damp towel while assembling to prevent them from drying out and cracking.

What if I can’t find vegan spring roll wrappers?

Try looking at an Asian market, or make your own using a homemade vegan wonton wrapper recipe.

Can I add other vegetables to the filling?

Absolutely. Feel free to add bell peppers, spinach, bean sprouts, or even zucchini.

Why are my spring rolls not crispy?

Make sure to brush them well with oil and bake at a high temperature. Overcrowding the pan can also prevent crisping.

Can I make these ahead for a party?

Yes, assemble them a few hours ahead and refrigerate. Bake them just before serving for best texture.

Conclusion

Crispy baked vegetable spring rolls are a delicious and wholesome appetizer that’s perfect for any occasion. Loaded with flavorful veggies and noodles and paired with a savory dipping sauce, they’re easy to make and hard to resist. Whether you’re hosting guests or prepping snacks for the week, this recipe is sure to become a go-to favorite.