Baked Vegetable Spring Rolls

Baked Vegetable Spring Rolls are a delightful and healthy Thai-inspired dish, filled with a colorful mix of fresh vegetables and aromatic herbs. Perfectly crispy on the outside and bursting with flavor on the inside, these rolls make a satisfying snack or appetizer.

Ingredients

• Rice paper wrappers - 8 sheets
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, thinly sliced
• Zucchini - 1 small, julienned
• Cabbage - 100 grams, shredded
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Fresh cilantro - 2 tablespoons, chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Black pepper - 1/4 teaspoon
• Cooking spray - for baking

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the julienned carrot, bell pepper, zucchini, shredded cabbage, chopped green onions, minced garlic, and chopped cilantro.
3. Add the soy sauce, sesame oil, and black pepper to the vegetable mixture and toss well to combine.
4. Soak one rice paper wrapper in warm water for about 10-15 seconds until it becomes pliable.
5. Lay the softened wrapper on a clean surface and place a small amount of the vegetable filling in the center.
6. Fold the sides of the wrapper over the filling, then roll it tightly from the bottom to the top to form a spring roll.
7. Repeat the process with the remaining wrappers and filling.
8. Place the spring rolls on the prepared baking sheet and lightly spray them with cooking spray.
9. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden and crispy.
10. Serve hot with your favorite dipping sauce.

Nutrition

• Calories: 200
• Protein: 4 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in saturated fat and cholesterol, promoting heart health.

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