Baked Vegetable Spring Rolls

Baked Vegetable Spring Rolls

These savory vegetarian spring rolls are extremely delicious with lots of flavor! They are packed with protein from the edamame beans and tofu, healthy vegetables, spices, and Asian sauces to give it a lively tang. In addition, they contain significantly less oil than typical spring rolls because they are baked instead of fried to to obtain their crispy outside. They are super fun to prepare, and give off a delightful fragrance. Enjoy with a sweet and sour dipping sauce, and make them aesthetically pleasing by topping with shredded cabbage and sesame seeds. They make for a great appetizer, lunch, or even a snack!

 

AuthorLily ClapperCategory, , , , DifficultyIntermediate

Yields18 Servings
Prep Time1 hr 30 minsCook Time25 minsTotal Time1 hr 55 mins

Ingredients

Phyllo Dough
 2 tsp lemon juice
 2 tbsp olive oil
 2 1/4 cups flour
 ½ tsp salt
 2 tbsp rice vinegar
 ¾ cup hot water
 5 tbsp cornstarch
Spring Roll Filling
 1 tbsp sesame oil
  cup thinly sliced carrots
 ¾ cup shredded cabbage
 3 mushrooms
 15 oz can of water chestnuts
 1 cup edamame beans
  cup 1/4 inch cubes tofu
 1 tbsp rice vinegar
 1 tbsp soy sauce
 2 tbsp hoisin sauce
 2 cloves minced garlic
 ¼ tsp ginger powder
 1 tsp red pepper flakes
 1 tsp dried cilantro
 1 tsp lemon juice
 1-2 egg whites (optional)
 1 tbsp vegetable oil
Dipping Sauce
 1 tbsp water
 1 tbsp cornstarch
 ¼ tsp minced garlic
 ¾ cup pineapple juice
  cup rice vinegar
 1 tbsp soy sauce
  cup dark brown sugar
 2 tbsp ketchup
 1 tsp red pepper flakes
 ½ tsp sesame seeds

Directions

Phyllo Dough
1

Whisk 2 cups flour and salt in a large bowl.

2

Make a well in the flour and pour in hot water, rice vinegar, lemon juice, and olive oil. Incorporate wet into dry mixture and knead with hands.

3

Transfer to floured surface and knead for 5-7 minutes (until a smooth and elastic dough is formed).

4

Evenly divide the dough into 20 sections. Form each piece into a small ball by pulling the sides of the dough underneath. Cover with plastic wrap to preserve freshness while working with other dough.

5

In a small bowl, whisk together 5 tablespoons of cornstarch and 4 tablespoons flour. Spread some of mixture onto a large surface, such as a cutting board.

6

Individually, roll out each small ball of dough as thin as possible (about a 8 inch diameter). Dust rolling pin and working surface with cornstarch mixture after rolling out each dough ball.

7

After rolling out each dough ball, stack them on top of each other, spreading a small amount of cornstarch mixture to avoid sticking. Roll the stacked dough to increase the thinness even more. When finished, cover with plastic wrap and store in refrigerator for about 1 hour before making spring rolls. They may be refrigerated overnight or frozen for later use .

Spring Rolls
8

Preheat oven to 400 degrees Fahrenheit. Thinly slice or grate carrots, dice water chestnuts and mushrooms very small, shred cabbage, and dice tofu into 1/4 inch cubes. Also, take phyllo dough out of refrigerator or freezer and allow it to come to room temperature.

9

Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Saute all vegetables, mushrooms, and tofu on medium low until water chestnuts turn translucent (about 5-7 minutes). Add minced garlic and saute for about one more minute.

10

Transfer to large bowl and mix in egg white, rice vinegar, soy sauce, hoisin sauce, red pepper flakes, ginger powder, cilantro, and lemon juice.

11

On a floured surface, prepare phyllo dough with two heaping spoonfuls of filling in the center.

12

Roll each spring roll tightly like a burrito (roll dough closest to you over filling, fold in the sides, then continue to roll until a tight cylinder is formed).

13

Place spring rolls on a baking sheet lined with parchment paper. Brush the top of each spring roll with a thin layer of vegetable oil.

14

Bake for 15 minutes. Take out of oven, turn over each spring roll, and brush other side with vegetable oil. Bake for 10 more minutes or until golden and crispy.

Dipping Sauce
15

Combine water and cornstarch. Set aside.

16

Combine minced garlic, pineapple juice, rice vinegar, soy sauce, brown sugar, and ketchup in a saucepan over medium heat. Bring to a boil.

17

Add cornstarch mixture, and cook until sauce has thickened to desired consistency, stirring often. It should take about 3-5 minutes. Remove from heat then enjoy immediately or refrigerate for up to two weeks.

Ingredients

Phyllo Dough
 2 tsp lemon juice
 2 tbsp olive oil
 2 1/4 cups flour
 ½ tsp salt
 2 tbsp rice vinegar
 ¾ cup hot water
 5 tbsp cornstarch
Spring Roll Filling
 1 tbsp sesame oil
  cup thinly sliced carrots
 ¾ cup shredded cabbage
 3 mushrooms
 15 oz can of water chestnuts
 1 cup edamame beans
  cup 1/4 inch cubes tofu
 1 tbsp rice vinegar
 1 tbsp soy sauce
 2 tbsp hoisin sauce
 2 cloves minced garlic
 ¼ tsp ginger powder
 1 tsp red pepper flakes
 1 tsp dried cilantro
 1 tsp lemon juice
 1-2 egg whites (optional)
 1 tbsp vegetable oil
Dipping Sauce
 1 tbsp water
 1 tbsp cornstarch
 ¼ tsp minced garlic
 ¾ cup pineapple juice
  cup rice vinegar
 1 tbsp soy sauce
  cup dark brown sugar
 2 tbsp ketchup
 1 tsp red pepper flakes
 ½ tsp sesame seeds

Directions

Phyllo Dough
1

Whisk 2 cups flour and salt in a large bowl.

2

Make a well in the flour and pour in hot water, rice vinegar, lemon juice, and olive oil. Incorporate wet into dry mixture and knead with hands.

3

Transfer to floured surface and knead for 5-7 minutes (until a smooth and elastic dough is formed).

4

Evenly divide the dough into 20 sections. Form each piece into a small ball by pulling the sides of the dough underneath. Cover with plastic wrap to preserve freshness while working with other dough.

5

In a small bowl, whisk together 5 tablespoons of cornstarch and 4 tablespoons flour. Spread some of mixture onto a large surface, such as a cutting board.

6

Individually, roll out each small ball of dough as thin as possible (about a 8 inch diameter). Dust rolling pin and working surface with cornstarch mixture after rolling out each dough ball.

7

After rolling out each dough ball, stack them on top of each other, spreading a small amount of cornstarch mixture to avoid sticking. Roll the stacked dough to increase the thinness even more. When finished, cover with plastic wrap and store in refrigerator for about 1 hour before making spring rolls. They may be refrigerated overnight or frozen for later use .

Spring Rolls
8

Preheat oven to 400 degrees Fahrenheit. Thinly slice or grate carrots, dice water chestnuts and mushrooms very small, shred cabbage, and dice tofu into 1/4 inch cubes. Also, take phyllo dough out of refrigerator or freezer and allow it to come to room temperature.

9

Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Saute all vegetables, mushrooms, and tofu on medium low until water chestnuts turn translucent (about 5-7 minutes). Add minced garlic and saute for about one more minute.

10

Transfer to large bowl and mix in egg white, rice vinegar, soy sauce, hoisin sauce, red pepper flakes, ginger powder, cilantro, and lemon juice.

11

On a floured surface, prepare phyllo dough with two heaping spoonfuls of filling in the center.

12

Roll each spring roll tightly like a burrito (roll dough closest to you over filling, fold in the sides, then continue to roll until a tight cylinder is formed).

13

Place spring rolls on a baking sheet lined with parchment paper. Brush the top of each spring roll with a thin layer of vegetable oil.

14

Bake for 15 minutes. Take out of oven, turn over each spring roll, and brush other side with vegetable oil. Bake for 10 more minutes or until golden and crispy.

Dipping Sauce
15

Combine water and cornstarch. Set aside.

16

Combine minced garlic, pineapple juice, rice vinegar, soy sauce, brown sugar, and ketchup in a saucepan over medium heat. Bring to a boil.

17

Add cornstarch mixture, and cook until sauce has thickened to desired consistency, stirring often. It should take about 3-5 minutes. Remove from heat then enjoy immediately or refrigerate for up to two weeks.

Baked Spring Rolls



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