Baked Vegetable Spring Rolls Recipe

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Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I hope you’re well and have had a good start to the week.   I’m sorry to let you worry about me, but these days I’m a bit busy.  As you know study study study. lol πŸ˜€ I am madly busy with my assignments. Sorry for this post being late.

My class got cancelled today. Glad I get a chance to breathe. So I decide to write a post for my lovely reader’s. Last week, I made these Veggie rolls ( Baked Version) to give myself a break from β€Žassignment work. They are very easy to prepare and tastes absolutely delicious! I had too much fun making this. 

baked veggie rolls
Take a Break and bake Some Veggie Rolls πŸ™‚

These yummlicious veggie rolls are healthy and very filling. And they smell amazing when they’re baking. They crisped up fine in the oven. The only problem is that three wrappers have 180 calories! What!???? That’s a lot. I ate 3 rolls anyway. πŸ˜› πŸ˜‰ They are ready in only 35 minutes and you can use your favorite veggies.

Baked Veggie Rolls Recipe
Photo: Baked Veggie Rolls Recipe

You could fry these, too, but I was trying to keep them healthy. I hope you all give this Baked Veggie Rolls recipe a try and let me know how they turn out!

Baked Veggie Rolls 

So let the fun begin!

  1. First Prepare Veggie Filling: Heat a small amount of oil in a wok over medium heat. Add giner and garlic. Saute until fragrant. Might you think, it’s a stupid instruction, isn’t it? Tell you what, just cook your garlic few seconds until they’re soft-ish.
  2. Now add green peas, red beans and corns. Cook for 2-3 minutes or until they are soft.Add remaining veggies and add a splash of vingear. Stir fry for few minutes. You can add soy sauce or any store bought sauce etc. But I didn’t add it. As I try to avoid artifical ingredients to follow my journey towards clean eating. πŸ™‚
    Sprinkle black pepper, red chili, and maybe a little salt if you need it. If you want to use fresh herbs then I think that would be lovely.
  3. Stir well and Let everything simmer for a couple of minutes, but don’t let everything get overly soft because you still have to stuff and bake your rolls.
  4. Take the mixture into a bowl and let it cool for few minutes. Once everything is cool, you can either proceed to stuffing the rolls, or cover your bowl and put everything in the fridge overnight. If you do refrigerate the veggie mixture, be sure to bring it room temperature before stuffing your rolls.
  5. When you’re ready to stuff your rolls, be sure your stuffing mixture and wrappers are at room temperature. You’ll want a clean work surface for this part and a bowl of water nearby.
  6. Don’t be intimidated by this part. You just want the rolls to hold the yummy stuffing in. They don’t need to be perfect. And, frankly, if someone is going to judge you on how pretty your spring rolls are, then you probably shouldn’t be feeding them. lol πŸ˜›
  7. Preheat an oven for 200 degree C and brush a baking sheet with oil.
  8. Place a wrapper out in a diamond shape on your work surface.Put a tablespoons of filling in the center of the wrapper. I under-stuffed these rolls, so they turned out chewier that I would have liked. However, you don’t want to stuff them so full that they split open. It’s a delicate balance.
  9. Bring the bottom point of your wrapper up over the filling and tuck it under as tight as you can. Fold the sides over and shape into a roll.
  10. Moisten the edges of the top flap slightly with water and roll the roll over, pressing the point on the underside of the roll to seal it.
  11. Put on a lightly oiled baking sheet and repeat this method the rest of your rolls.
  12. Lightly brush the tops of the rolls with egg-wash and sprinkle sesame seeds over them.
  13. Bake in the preheated oven for 20 minutes or until they turn golden brown. This took my oven around 22-25 minutes.
  14. You can eat these veggie rolls with tamari or soy sauce, but we prefer sweet and sour sauce.
    Ready !!
Baked Veggie Rolls Recipe
Photo: Baked Veggie Rolls Recipe

Sorry I din’t get step by step picture as I was hungry and on in a hurry to eat πŸ˜›

Check it out the Baked Veggie Rolls Recipe and printable version below!!

Baked Veggie Rolls

Last week, I made these Veggie rolls ( Baked Version) to give myself a break from β€Žassignment work. They are very easy to prepare and tastes absolutely delicious! I had too much fun making this.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Author Bushrah | Recipestable

Ingredients

  • 1 large carrot cut into julienne
  • 1 spring onion cut into julienne
  • 1 cup cabbage thinly sliced
  • 1 green pepper thinly sliced
  • 1/4 cup boiled green peas
  • 1/4 cup boiled corns
  • 1/4 cup boiled red beans optional
  • 1 tablespoon chopped ginger
  • 1 garlic clove crushed
  • 1 tablespoon olive oil
  • 2 tablespoon freshly parsley chopped
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon pepper
  • a pinch of crushed red chili
  • salt to taste
  • 1 egg for brushing
  • 1 tablespoon sesame seeds for sprinkling
  • 16 roll wrappers or sheets

Instructions

Directions

  • Heat oil in a wok over medium heat. Saute giner and garlic till fragrant.
  • Add green peas, red beans and corns. Cook for 2-3 minutes then add remaining veggies and add vinegar.
  • Cook and stir for few minutes.
  • Season with salt , pepper and red chili.
  • Mix well and cook for 1 more minute. ( Don't over cook).
  • Transfer the veggie mixture into a bowl and let it cool completely.
  • Preheat an oven for 200 degree C and brush a baking sheet with oil.
  • Place a wrapper like diamond, put 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, brush a little water along the edge and close it up.
  • Put on a lightly oiled baking sheet and repeat this method the rest of your rolls.
  • Lightly brush the tops of the rolls with egg-wash.
  • Sprinkle sesame seeds over them.
  • Bake in the preheated oven for 20 minutes or until they turn crispy and golden brown.

Notes

Serving Suggestions :
Serve with sweet and sour sauce.

Keep me in your duas please, and have a lovely week,

Wasalaam!

If you like this Baked Veggie Rolls Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

63 COMMENTS

  1. My my..this is just amazing bushuoo!!! Loved the rolls and the clicks. Its just too good. The colour and presentation is THE BEST!
    love u gal.

  2. I needed to many thanks for this good read!! I absolutely enjoyed every little it. I’ve got you book-marked to consider new stuff you post. I would like to ask can rice wrappers be used as a gluten free alternative ?

  3. Hello! Your instructions are so perfect! It was my first time trying to make anything like it and they were absolutely fantastic. will freeze the left over ingredients to make another batch!

  4. Your simple fried rolls are my go-to, so I’m excited to try this even more perfect nd healthier version! Thanks

  5. Thanks for ones marvelous posting and recipe! I seriously enjoyed reading it, you might be a fantastic author. I am going to make sure to bookmark your website and may eventually revisit in the foreseeable future. I would like to encourage one to ultimately continue your great writing, have a nice evening!

  6. girl i love you . munching on yummy food. By the way do I need to precook the ingredients for the filling first before wrapping them? Many thanks!

    • baked from frozen. Just add an additional minute or so – it all depends on how thick your rolls are… since the filling is already well cooked, you don’t need to be so precise on timing. As long as the rolls turn crispy and golden, and the filling inside is hot, you’re good.

      Important Tip: Don’t try to defrost first – you’ll end up ruining the spring rolls. Just slide them in very carefully in frozen state.

  7. Hello bushrah, I made these today. Simple and easy to make and taste great. This recipe is definitely a keeper, thankyou.

  8. Looks like a lot of work, and in a hot kitchen too, but also looks super yummy and healthy alternative of fried rolls. Thanks for a new take!

  9. I would like to to thanks for this great read!! I absolutely enjoyed every amount of it. I’ve got you saved like a favorite to check out new stuff you post.

  10. I’m extremely inspired together with your writing abilities as well as with the layout on your weblog.
    Is that this a paid subject or have you modify it
    yourself? Anyway stay the nice quality writing, it is actually uncommon to
    view a nice weblog similar to this one today..

  11. hi bushrah, Hows u doing now? Hope everything is fine with your health now.
    may Allah keep your health good and bless your all happiness. Do reply pls

  12. Can these be rolled ahead and frozen? I’m planning appetizers for my son birthday party and am looking for things I can make ahead. I”ve made your pita pockets on multiple occasions and they are fantastic! Thanks

    • Yes! Roll ahead, freeze in a single layer. I put them on a paper plate, then put paper plate into a freezer bag. When ready to bake, don’t defrost, just gently slide them on the baking tray and add an extra minute or so.

  13. love the veggie filling with some cheese in perfect rolls ???? bushrah, Keep up to date the superb works I’ve included you to my own, personal blogroll.

  14. These veggie rolls look great. I love your recipes

    I only wish I had more time to blog. Seems like I can only manage 1 or 2 times a week. I love it though and blogs like yours are a real inspiration to novice bloggers like me!

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