Light and Fresh Baked Spring Rolls

 Spring rolls are such a wonderful way to enjoy a fresh and healthy meal, especially when baked rather than fried. I love how versatile they are—you can pack them with all sorts of vibrant, nutritious veggies. Today, I’m sharing a recipe that is not only vegan but also oil-free, making it an even lighter option for a guilt-free meal.

These baked vegan spring rolls are full of crunch and color, ideal for a light lunch, snack, or even a quick weeknight dinner. Plus, since they’re baked without oil, they’re a healthier take on the traditional recipe but still packed with flavor.

Let’s dive into this simple, wholesome recipe! 🥢🌿

-------------------------------------------------------------------------------------------------

Baked Spring Rolls

Ingredients:

• 12 rice paper wrappers
• 1 medium carrot, julienned
• 1 cucumber, julienned (seeds removed)
• 1 small red bell pepper, thinly sliced
• 1 cup shredded red cabbage
• 1 cup spinach or kale, thinly sliced
• 1/4 cup fresh cilantro or mint, chopped
• 1 block of firm tofu, pressed and cut into thin strips 
• 1 tbsp tamari or low-sodium soy sauce
• 1 tsp grated fresh ginger
• 1 tbsp lime juice

Instructions:

1. Prepare the vegetables: Julienne carrot, cucumber, and bell pepper. Thinly slice the cabbage and spinach or kale. Set aside in separate bowls.

2. Press tofu to remove excess moisture and cut into thin strips. Marinate it in a little tamari and lime juice with grated ginger for extra flavor.

3. Rice paper preparation: Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Be careful not to let it soak too long, as it can tear.

4. Assemble the rolls: Lay the softened rice paper on a clean surface. Place a small amount of each vegetable (carrot, cucumber, bell pepper, cabbage, spinach/kale, and tofu if using) in the center. Add a sprinkle of cilantro or mint.

5. Roll it up: Fold the sides of the rice paper over the filling, then roll from the bottom to the top, tucking in the sides as you go to form a neat spring roll. Repeat with the remaining ingredients.

6. Baking the spring rolls: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the spring rolls on the baking sheet with a little space between them. Bake for 15-20 minutes, turning halfway through, until they are lightly crisp. Keep an eye on them to prevent over-baking.

7. Serve: Allow the rolls to cool slightly before serving. Serve them with a simple dipping sauce like tamari mixed with lime juice and a dash of ginger, or your favorite dipping sauce (I've used vegan mayo, bit of sriracha also is perfect as a dipping sauce here) 

-----------------------------------------------------------------------------------------------

These baked vegan spring rolls are oil-free and full of flavor and crunch! They’re a great way to incorporate more vegetables into your diet; the baked version makes them much lighter. You can experiment with the fillings—try adding avocado, roasted sweet potatoes, or even some quinoa for a heartier version.

Whether you're hosting a gathering or meal-prepping for the week, these spring rolls are sure to be a hit. Plus, they’re perfect for sharing with friends and family who might have different dietary preferences. Let me know how yours turns out, and enjoy these guilt-free delights! 🌿✨