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To make these tasty baked veggie spring rolls, you need a few key items. Here’s what you’ll need: - 10 rice paper wraps - 1 cup shredded carrots - 1 cup thinly sliced bell peppers (red, yellow, and green) - 1 cup thinly sliced zucchini - 1 cup bean sprouts - 2 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper to taste - Cooking spray or olive oil for brushing These ingredients work together to create a crisp and flavorful snack. Feel free to mix things up with some optional ingredients. You can add: - Chopped mushrooms for an earthy flavor - Spinach or kale for extra greens - Fresh herbs like cilantro or mint for brightness - Spicy chili flakes for a kick These additions let you customize your spring rolls to your taste. These baked veggie spring rolls offer a healthy snack option. Each serving provides: - Low calories and high fiber from the veggies - Healthy fats from sesame oil - Essential vitamins from fresh produce This balance makes them a smart choice for any meal. You can find the full recipe in the earlier sections for more detailed steps! First, gather your fresh veggies for the spring rolls. Use shredded carrots, bell peppers, zucchini, bean sprouts, and green onions. The colors will make your dish look great! In a bowl, mix 1 cup of each veggie. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Pour in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Season with salt and pepper. Mix everything well so the flavors blend. Now, let’s roll the spring rolls. Fill a shallow dish with warm water. Take one rice paper wrap and soak it for about 10-15 seconds. It should feel soft but not too mushy. Place the wrap on a clean, damp surface. Spoon about 2 tablespoons of the veggie mix onto the lower third of the wrap. Fold the sides over the filling, then roll it up tightly from bottom to top. Repeat this with all the wraps and filling. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the spring rolls on the prepared sheet. Lightly spray or brush each roll with cooking spray or olive oil. Bake them for 20-25 minutes or until they turn golden and crispy. Flip them halfway through for even cooking. Once done, let them cool slightly before serving. Enjoy your baked veggie spring rolls! For the full recipe, check out the main section. To roll spring rolls well, start with a clean surface. Use a damp cloth to keep the rice paper from sticking. Soak the rice paper just until it’s soft. If it’s too wet, it can tear. Always add enough filling, but don’t overstuff. Leave space on the sides to fold in. Roll tightly but gently. This keeps the filling secure while baking. Many people over-soak the rice paper. This can make it too weak. If you rush, your rolls may fall apart. Make sure to preheat your oven. If it’s not hot enough, the rolls won’t crisp up. Also, don’t skip the oil spray. It helps the rolls get that golden color. You can add more taste to your spring rolls easily. Try adding herbs like basil or mint. A splash of lime juice can brighten the flavor too. For a spicy kick, mix in some chili flakes or sriracha. Pair your rolls with dipping sauces like hoisin or sweet chili sauce. These choices can make your snack even more exciting. For the full recipe, check out the section above. {{image_2}} You can easily make baked veggie spring rolls vegetarian or vegan. Simply skip any meat or animal products. For a vegan option, ensure your soy sauce is plant-based. You can also add tofu or tempeh for extra protein. This adds texture and flavor while keeping it light. If you need gluten-free spring rolls, choose gluten-free soy sauce. Rice paper wraps are naturally gluten-free, making them a great choice. You can also use fresh lettuce leaves instead of rice paper. This gives a fresh crunch and keeps it gluten-free. Feel free to get creative with your fillings. You can use different veggies like mushrooms, spinach, or cabbage. Add herbs like cilantro or mint for fresh flavor. For a fun twist, try adding cooked quinoa or brown rice. This gives a hearty and filling element to your spring rolls. You can find the full recipe to explore more filling ideas. To store leftover spring rolls, first, let them cool completely. Place them in an airtight container. Make sure to separate layers with parchment paper to prevent sticking. Store in the fridge for up to three days. Keeping them in a cool area helps maintain their crispness. Reheating spring rolls is simple and quick. Preheat your oven to 375°F (190°C). Place the rolls on a baking sheet. Bake for 10 to 15 minutes until they are warm and crispy again. You can also use an air fryer for a faster option. Set it to 350°F (175°C) and heat for about 5 to 7 minutes. If you want to freeze unbaked spring rolls, wrap them tightly. Use plastic wrap to cover each roll. Place them in a freezer-safe bag or container. They will stay fresh for up to two months. When you are ready to bake them, no need to thaw. Just bake them straight from the freezer, adding a few extra minutes to the cooking time. For the full recipe, check out the instructions above. To make your baked veggie spring rolls crispy, follow these steps: - Preheat your oven well. - Use a light spray of cooking oil on each roll. - Flip the rolls halfway through baking. - Bake until they turn golden brown. These steps help the spring rolls get that perfect crunch. The oil helps the skin crisp up nicely. You want to watch them closely. Overcooking can lead to burnt edges. Yes, you can make these spring rolls in advance. Prepare the filling and roll them up ahead of time. Store them in the fridge for up to 24 hours. Just remember to cover them to keep them moist. If you want to freeze them, do so before baking. Place them in a single layer on a baking sheet until frozen. Then, transfer them to a freezer bag. When you're ready to bake, no need to thaw. Just add a few extra minutes to the baking time. Several sauces pair well with baked veggie spring rolls. Here are some tasty options: - Sweet chili sauce - Peanut dipping sauce - Soy sauce with sesame oil - Hoisin sauce Each sauce brings a unique flavor. Sweet chili adds a nice sweetness. Peanut sauce gives a rich taste. You can also mix and match to find your favorite flavor combo. For a fresh touch, try sprinkling some cilantro on top. Enjoy your spring rolls with these delicious dips! Baked veggie spring rolls are easy and fun to make. We covered key ingredients, step-by-step instructions, and helpful tips. You learned ways to create variety and how to store leftovers. Focus on rolling neat spring rolls to avoid mess. Don’t forget about tasty sauces for dipping. Enjoy your cooking journey with these healthy bites! Experiment and have fun in the kitchen.

Baked Veggie Spring Rolls

Looking for a healthy and delicious appetizer? Try these Crispy Baked Veggie Spring Rolls! Packed with colorful veggies like carrots, bell peppers, and zucchini, these rolls are easy to make and perfect for any occasion. Just fill rice paper wraps with a flavorful veggie mixture, bake until golden, and enjoy with your favorite dipping sauce. Click through to explore this delightful recipe and impress your friends and family!
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Ingredients
  

10 rice paper wraps

1 cup shredded carrots

1 cup thinly sliced bell peppers (red, yellow, and green)

1 cup thinly sliced zucchini

1 cup bean sprouts

2 green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

Salt and pepper to taste

Cooking spray or olive oil for brushing

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the shredded carrots, bell peppers, zucchini, bean sprouts, and green onions.

      Add the minced garlic, grated ginger, soy sauce, sesame oil, and season with salt and pepper. Mix well until all ingredients are evenly coated.

        Fill a shallow dish with warm water. Soak one rice paper wrap in the water for about 10-15 seconds, or until it’s pliable but not too soft.

          Place the soaked rice paper on a clean, damp surface. Spoon about 2 tablespoons of the veggie mixture onto the lower third of the wrapper.

            Fold the sides of the wrapper over the filling and then roll it up tightly from the bottom to the top. Repeat this process with the remaining wraps and filling.

              Arrange the spring rolls on the prepared baking sheet. Lightly spray or brush each spring roll with cooking spray or a little olive oil.

                Bake in the preheated oven for 20-25 minutes, or until golden and crispy, flipping halfway through for even crispness.

                  Remove from the oven and allow to cool slightly before serving.

                    Prep Time: 25 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the baked spring rolls on a platter with a side of sweet chili sauce or peanut dipping sauce for an extra burst of flavor. Garnish with fresh cilantro or sesame seeds for added visual appeal.