Description
Delicious, crispy baked vegetable spring rolls filled with a medley of fresh vegetables, perfect for snacking or gatherings.
Ingredients
Scale
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package spring roll wrappers
- Cooking spray or oil for brushing
Instructions
- Preheat the oven to 400°F (200°C).
- Mix cabbage, carrots, bean sprouts, green onions, garlic, soy sauce, and sesame oil in a large bowl.
- Take one spring roll wrapper, placing it on a clean surface with one corner facing you.
- Scoop about two tablespoons of the vegetable mixture near that edge.
- Roll the wrapper over the filling, tucking in the sides as you go, and seal with a small amount of water.
- Arrange each spring roll on a baking sheet lined with parchment paper and brush lightly with cooking spray or oil.
- Bake for 15-20 minutes until golden brown and crispy.
- Serve warm with your favorite dipping sauce.
Notes
These spring rolls can be adapted with different vegetables and proteins to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
