Baked Vegetarian Spring Rolls

Since 2007 I have been documenting and sharing recipes from my vegetarian kitchen. Though I have long adored spring rolls, I have not shared a recipe for these long cherished Asian delights, until now … This version which I am sharing cuts down on the oil normally associated with spring rolls, as they are commonly deep fried—accordingly, this recipe features baked spring rolls. Since I have been a vegetarian for over 30 years, this recipe is vegetarian and, in this case, also vegan friendly.

The richness and decadance that is associated with deep fried comfort foods will not be missed here—indeed, you'll feel a lot better with the reduction of oil without sacrificing flavor or satisfaction. Loaded with lots of vegetables, including cabbage, mushrooms, and carrots, in addition to noodles, the sauce is also not to be missed for an ideal accompaniment. Though a bit more time consuming than many of my recipes due to the preparation time, you get to skip the mess and tedium of deep frying by popping them into the oven. Well worth the effort, if I don't say so myself.

Baked Vegetarian Spring Rolls

Recipe by Lisa Turner Cuisine: East Asian Published on August 31, 2023 Golden baked savory vegetable spring rolls with cabbage and mushrooms served with a zesty umami tamari, vinegar and sesame oil dipping sauce Preparation: 45 minutes Cooking time: 40 to 50 minutes Print this recipe Spring rolls: 1/2 tablespoon olive oil + more for brushing the spring rolls 8 oz (225 g) fresh shiitake or white mushrooms, chopped 1 medium carrot, cut into thin strips 1 stalk celery, cut into thin strips 4 cups cabbage (red, green, or napa), cut into thin strips or shredded 2 to 3 green onions, trimmed and minced 1 cup cooked glass noodles (*see note below) 1 1/2 tablespoons tamari (soy) sauce 1 tablespoon rice vinegar fresh cracked black pepper to taste 12 large spring roll wrappers or a larger package of smaller wrappers Dipping sauce: 1 tablespoon tamari (soy) sauce 1 tablespoon rice vinegar 1 to 2 teaspoons hot sauce, such as sriracha, to taste 1 teaspoon toasted or regular sesame oil 1 teaspoon coconut or brown sugar Instructions: To make the filling, heat 1/2 tablespoon of olive oil in a large wok or frying pan over medium-high heat. When hot, add the mushrooms, carrots, and celery, and stir until the mushrooms begin to release their liquid, about 5 to 7 minutes. Reduce the heat slightly and add the cabbage and green onion and cook for another 5 minutes or until the cabbage wilts and is reduced. Add the cooked noodles, tamari, vinegar, and black pepper, and thoroughly mix. Remove from the heat. Preheat an oven to 400°F and line a baking sheet with parchment paper. To assemble the spring rolls, fill a small bowl with water and place one of the wrappers onto a work surface with a corner pointed toward you. Cover the remaining wrappers with a damp cloth or towel to prevent them from drying out. Transfer a forkful of the filling onto the bottom third of the wrapper closest to you. Using your fingers, moisten the edges of the wrapper with a bit of the water. Gently roll the bottom point of the wrapper over the filling and then fold the other two points over the rolled filling—it should look like a small rectangular long open-ended envelope. Moisten the edges a bit and roll upward into a tighly shaped roll. Place seam-side down onto the prepared baking sheet and brush with oil. Continue until you are out of wrappers or filling (if you have extra filling, keep aside for another use). Bake the rolls for 30 to 40 minutes, turning halfway through the cooking time, until golden. While the spring rolls are baking, prepare the dipping sauce. In a small bowl, whisk together all of the ingredients in a small bowl. Let the baked rolls cool for a few minutes and then serve with the dipping sauce. *Note: Glass noodles, also sold as cellophane noodles or mung bean noodles, are thin translucent threads sold dried in a cake-like bundle. They are made from starch, usually mung bean and potato, meaning they are also gluten-free. Simply cover with boiling water and let sit for 10 to 15 minutes. Drain, and roughly cut into shorter strips before adding them to the vegetable mixture. Other thin noodles, such as rice noodles, can be used instead in a pinch. Makes 12 spring rolls, depending on the size of wrappers used

Other Asian recipes to enjoy from Lisa's Vegetarian Kitchen:
Oseng Oseng Tempe
Teriyaki Mushrooms and Cashews
Tibetan Campa with Fresh Roasted Kamut Flour
Yunnan Stir-Fried Azuki Beans and Green Pepper

Audio Accompaniment: sweet silence
On the top of the reading stack: The Malady of Death by Marguerite Duras