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/400F for about 15 minutes until nice and golden. Alternatively, you can bake them in the airfryer for 8-10 minutes at 400F/200C
DID YOU MAKE THIS RECIPE?
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Baked Spring Rolls
Equipment
- Oven
Ingredients
- 14 filo pastry sheets
- 1 carrot
- 2 small zucchini
- 3 spring onions
- 400 g white cabbage
- 1 tablespoon soy sauce
- 1 tablespoon white rice vinegar sub white vinegar
- ½ tablespoon sesame oil
- 1 tablespoon vegeable oil
- 1 tablespoon 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.
- Preheat the oven to 400F/200C
- 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 other half 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. Fold the sides in first to enclose the filling, then fold the bottom edge over. Continue rolling tightly until you reach the end.To seal, brush the final edge with a little more of the oil-and-water mixture, pressing gently to close. (See pictures above!)
- Put your spring rolls on a baking tray with baking sheet and bake for about 15 minutes until nice and golden. Alternatively, you can bake them in the air fryer for 8-10 minutes at 400F/200C
Nutrition
Based on 2 Review(s)
Maisie Gervais says
Love this recipe!!! just wondering if I can freeze the rolls once they‘re assembled but before baking? Thanks xxx
Francesca says
I haven't tried but i think you could!
Sarah says
Did you end up freezing and if so how were they ?
Marie says
This recipe is AMAZING!!!
Anonymous says
Hi do you need to brush oil or milk for glaze before baking? Thank you
Francesca says
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.
Harpreet Kaur says
Turned really amazing! I could not add rice vinegar and sesame oil but still turned out really good.