Baked Vegan Spring Rolls

Last Updated on November 19, 2024

These Baked Vegan Spring Rolls are a simple, refreshing, and healthy plant based meal or appetizer.

Personally, I like to enjoy these as a meal with a side of vegetable rice, I used my recipe on How to make the best Spanish Rice.

My Spanish rice recipe made a wonderful side dish, it’s colorful, full of flavor, loaded with veggies, and so easy to make!

The spring rolls are also loaded with vegetables, it’s easy to customize them with your favorite vegetables each time you make them.

In this recipe, I baked the spring rolls instead of frying them, making it much easier to make more in less time, while keeping it healthier for everyone.

I also included a recipe for a peanut sauce that can be used as a dip or drizzled over these spring rolls.

The peanut sauce is full of peanut butter goodness, with just the right amount of a tang from the lime juice and spice from the sriracha.

This is by far the best tasting peanut sauce I have ever had, I drizzle the sauce generously onto each roll, YUM!

Ingredients for the spring rolls

• Spring Roll Wrappers – This thin papery material is usually made from rice and tapioca. It is brittle when dry, but when wet it becomes pliable making it easy to wrap the vegetables.
• Carrot – Fresh Carrots.
• Cabbage – I like to use a purple cabbage for my spring rolls, adding lots of color.
• Onion – I have used a sweet onion, green onion, or a leek in this recipe.
• Bell Pepper – I love to add a lot of color in my spring rolls. I like to switch it up with red, orange, or yellow sweet bell peppers.
• Beets – In this recipe I added a golden beet. Any beet can be used, optional.
• Oil – I like to use avocado or olive oil for this recipe.
• Seasonings – Salt and Pepper to taste.

Ingredients for the peanut sauce

• Peanut Butter – I used a creamy peanut butter in the sauce.
• Liquid Aminos – I love the slightly sweet, reduced sodium, and milder flavor of the liquid aminos. Don’t have the liquid aminos? You can substituted with soy sauce.
• Lime Juice – The lime juice adds a mild citrus flavor with a hint of sweetness and bitter taste to the sauce.
• Sriracha – Sriracha adds a slight sweetness, a bit of heat, and a tangy flavor to the sauce.
• Water

How to make the Baked Vegan Spring Rolls

Clean and slice the cabbage, peppers, carrots, beets, and onion in to strips.

Next prepare a wok with a generous amount of oil, then add all the sliced vegetables.

Saute everything on a medium high heat until slightly soft but still a little crunchy.

While the vegetables are sauteing, preheat the oven to 425° F.

Prepare the baking sheets with parchment paper, drizzle a little oil onto the parchment paper, and set aside.

Once the vegetables are done, remove the wok from the heat.

Next grab a spring roll wrap, rinse the wrap under warm water on both side until soft.

Place the softened wrap onto a large plate, scoop the cooked vegetables onto the center of the wrap and fold in the side before rolling.

Once the vegetables are rolled into the spring roll wrap, place into the oil on the parchment paper.

Continue until you have used all the cooked vegetables.

With the extra oil on the parchment paper, brush each of the spring rolls with the oil.

Or add extra oil onto each roll, and brush until the roll is covered.

Slide the baking sheets into the oven and bake for 8 to 9 minutes.

After 9 minutes, rotate the baking sheets and continue to bake for another 8 to 9 minutes.

Remove the baking sheets from the oven after the last 9 minutes, let the rolls cool a little while making the sauce.

How to make the peanut sauce

In a medium sized bowl, add the peanut butter, liquid aminos, lime juice, sriracha, and water together and blend until smooth.

Serve the peanut sauce drizzled on the top of each roll or on the side, Enjoy!

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