Baked Vegetable Spring Rolls

Baked Vegetable Spring Rolls are a delightful and crispy vegan treat, filled with a colorful mix of fresh vegetables and aromatic spices. Perfect as an appetizer or snack, these rolls are both healthy and satisfying.

Ingredients

• Rice paper wrappers - 8 sheets
• Carrot - 1 medium, julienned
• Bell pepper (red or yellow) - 1 medium, thinly sliced
• Zucchini - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Cabbage (green or purple) - 1 cup, shredded
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Olive oil - for brushing

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine the carrot, bell pepper, zucchini, green onion, cabbage, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well to combine the flavors.
3. Soak the rice paper wrappers in warm water for about 10-15 seconds until soft, then lay them flat on a clean surface.
4. Place about 2 tablespoons of the vegetable filling in the center of each rice paper wrapper. Fold in the sides and roll tightly to enclose the filling.
5. Place the rolled spring rolls seam-side down on a baking tray lined with parchment paper.
6. Brush the tops of the spring rolls lightly with olive oil to encourage browning.
7. Bake in the preheated oven for 20 minutes, or until golden and crispy, flipping halfway through for even cooking.
8. Remove from the oven and let cool slightly before serving. Enjoy with your favorite dipping sauce!

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 5.5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and fat, making it a healthy snack option.

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