baked spring rolls with a dipping sauce

Our vegan baked spring rolls are a healthier alternative to deep-fried ones. They're crispy on the outside and moist inside, perfect with a dipping sauce.

baked spring rolls with a dipping sauce

  1. 5 cm / 2 in piece of ginger, grated finely
  2. 1 large garlic clove, crushed
  3. 2 tbsp / 30 ml dark soy sauce
  4. ½ tbsp sesame oil (or replace with vegetable oil)
  5. ½ tbsp neutral tasting vegetable oil + more for greasing
  6. 2 tsp Chinese five spice powder

  1. 12 spring roll wrappers*
  2. ½ courgette, julienned
  3. 1 red pepper, julienned
  4. 1 large carrot, julienned
  5. a wedge of white cabbage, shredded
  6. 2 small spring onions – white part finely sliced, green cut lengthwise into thin strips
  7. 60 g vermicelli rice noodles
  8. ½ tbsp cornflour mixed with 1 tbsp water

  1. 2 tbsp / 30 ml dark soy sauce
  2. ½ tbsp toasted sesame oil
  3. 1 tbsp rice wine vinegar
  4. fresh chilli, finely sliced or pinch of chilli flakes
  5. 1 tsp sesame seeds
  6. 2 cm of finely sliced spring onion

  • Whisk all the dressing ingredients together and set aside for the flavours to marry.
  • Prepare vermicelli noodles according to packet instructions.
  • Pour the dressing over julienned vegetables and mix well. Pre-heat the oven to 425° F / 220° C.
  • (see a series of photos in the post) Place a single wrapper on a wet kitchen towel (cover the remaining wrappers with another kitchen towel so that they don’t dry). Arrange the wrapper in a diamond shape, place a bit of noodles at the bottom, then a stack of marinated vegetable and start rolling it up. Stop when you reach half way, fold the right and left corner in so that the roll looks like an open envelope. Brush a bit of cornflour mixture on the final corner and finish rolling. Place under a damp kitchen towel while you roll the rest.