These Baked Vegetable Spring Rolls are made with cabbage, garlic, carrots, bell pepper, hoisin sauce, soy sauce, and spring roll wrappers.
You haven’t ever had a spring roll until you have tried my Baked Vegetable Spring Rolls. It is simply to die for! The taste really comes together at the end with the homemade sweet and sour sauce. You can either eat them after wrapping them in the spring roll wrappers or bake them. I prefer baking them to give the roll a crispy bite.
What is the difference between spring rolls and egg rolls?
The main difference between them is that spring rolls are often thin see0through wrappers and usually aren’t fried while egg rolls have thicker, deep-fried wrappings. Spring rolls are Chinese and egg rolls are a more westernized version. Egg rolls usually only.have meat int hem while spring rolls have a combination of meat and veggies. I prefer the spring rolls because they are lighter and you can make them JUST as tasty.
How to make Baked Vegetable Spring Rolls
In a large skillet or wok, add the garlic, carrots, bell pepper, cabbage and scallions in and cook for 5 minutes until the veggies become wilted. Add the cornstarch, soy sauce, and hoisin sauce and cook for another 3-5 minutes until the liquid evaporates. When you are done, you can strain the liquid and place the filling in a separate bowl so when you wrap the spring rolls they aren’t soggy.
Let the filling cool - you can even refrigerate for 5 minutes.
Read the instructions for the spring roll wrappers. Many of the spring roll wrappers are different so wrap the rolls according to the instructions of the brand you buy. (I used the blue roll dragon brand where you had to soak them in warm water for 15 seconds before wrapping them).
Preheat the oven to 400 F and grease a baking sheet. Place each spring roll on the baking sheet and then place in the oven for 20-25 minutes until golden.
Meanwhile, make the sauce by heating all the ingredients in a small saucepan until the sauce thickens, about 3-5 minutes.