Baked Rice Paper Spring Rolls
These baked spring rolls are a crispy, healthy, and delicious snack or meal. Paired with a tangy sweet and sour sauce, they're a perfect vegan-friendly treat.
Equipment
- Non-stick pan - can be used for dipping the rice papers
- wide deep vessel for dipping rice papers
Ingredients
Filling
- 1/2 red bell pepper
- 200 g shredded cabbage and julienned carrots (coleslaw mix)
- 2 tbsp low sodium soy sauce
- 1 tbsp teriyaki sauce
- 1 tbsp mushroom sauce
Rice Papers Batter
- 2 tbsp tahini
- 1 tsp chickpea flour
- 1 tsp date syrup
- 1 cup water
- 1 tbsp low sodium soy sauce
Sweet and Sour Sauce
- 1 tbsp ketchup
- 2 tbsp fresh lemon juice
- 1 tbsp rice vinegar
- 2 tbsp agave syrup
- 1 tbsp low sodium soy sauce
Other
- 12 rice papers (square papers are best)
Instructions
- Prep the vegetables: Cut the red bell pepper into thin strips (half lengthwise).
- Cook the peppers: Heat a non-stick pan over medium heat, add the pepper strips (no oil), and cook until slightly softened.
- Add cabbage and carrots: Add the shredded cabbage and julienned carrots (or coleslaw mix) to the pan and fry until the carrots begin to soften.
- Add sauces: Stir in the soy sauce, teriyaki, and mushroom sauce. Continue to stir for 1–2 minutes before removing from heat.
- Cool the filling: Transfer the filling to a bowl and place it in the fridge to cool.
- Prepare the oven and batter: Preheat the oven to 190ºC (370ºF) and mix the batter ingredients together.
- Prepare for rolling: Set up a clean surface or cutting board and a wide deep vessel for dipping the rice papers. Use a rinsed pan for dipping. Also, line a baking sheet with parchment paper.
- Soak rice papers: Dip each rice paper four times: first deep to get fully wet, turn it over and repeat.
- Press out excess water: Place the rice paper on the surface and gently press out excess water.
- Roll the spring rolls: Place another wet rice paper on top, then add 2 tbsp of filling along a straight line about 5 cm from the edge.
- Roll the spring rolls: Fold the side closest to you over the filling and tuck it under like a burrito.
- Fold in the edges: After rolling a bit, fold in the edges to avoid too much filling escaping, ensuring they stay tight.
- Seal the rolls: Roll the paper tightly to the end and use a little water or batter to seal the roll shut.
- Brush and bake: Brush each spring roll with the batter and bake them for 25 minutes, until golden and crispy.
- Prepare the sauce: While the rolls bake, mix together the sweet and sour sauce ingredients.
- Serve: Best served fresh but allow the rolls to cool slightly before serving.
Video
Notes
- Be sure to avoid over-soaking the rice papers, as they can become too fragile.
- You can make the sweet and sour sauce ahead of time and store it in the fridge.
- The spring rolls are best served fresh but can be reheated in the oven for about 10 minutes at 180ºC (350ºF) if needed.
- You can also freeze the uncooked spring rolls and bake them later for a quick meal.