Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

All veggie spring rolls are a great side dish or appetizer. I like to dip them in sweet & sour sauce. DELICIOUS!

Ingredients Nutrition

Directions

  1. Cut up all veggies into small pieces (thinly sliced).
  2. In large pan or wok heat up veg. oil and add mushrooms and ginger. After a minute, add rest of veggies. Cook for 2-3 minute
  3. Add sesame oil, soy sauce, sugar, salt and pepper, to taste. Cook another 3 minutes.
  4. Remove from heat.
  5. Take a wrapper, use fingers to moisten the edge with water, lay the wrapper in a diamond shape and place veg mixture in middle.
  6. Fold up bottom, sides and then roll up to the top (use enough water to seal).
  7. I bake mine in a cake pan that has been greased with some oil spritzed on top, 400 degrees for 10-15 min (until brown), but you could steam or fry.

Reviews

(6)
Most Helpful

The filling was very good. I could not find spring roll wraps (small town living) and did not want egg roll wraps (I'm a vegan) so I tried to be creative and rolled these in Nori. Interesting. Still very flavorful especially with the plum sauce, but I can't wait until I can make these again with spring roll wraps! Thanks for a great recipe!
Update: I found the spring roll wrappers and the spring rolls were exceptional! I made 15 fairly large ones. Eat some now - freeze some for later.

Momsthecook January 14, 2012

Wonderful as an appetizer! It is an inexpensive appetizer and super good!!!! I did a few things differently and used one different ingredient. Instead of Egg Roll Wraps I used Spring Roll Wraps - they are much lighter in texture and work really well when baked. They come out crisp & light.. I made 24 small finger rolls and then decided that was a lot of work so I used my tiny tartlet tins to do the other 2 dozen - I placed the folded side down in the tin and flipped them over to brown well half way through the baking - oven time apprx 15 minutes-all in all I got 48 appetizers and some filling left over ( this I will use in Fried rice for tomorrow nights dinner). I served the appetizers with a sweet hot chili sauce on the side. I am freezing 3 dozen and will post on the results when I use them. mommy2taylor this is going into my appetizer cook book to keep Thanks for posting

Bergy May 29, 2005

LOVE THEM!! I used spring roll wrappers and baked them (to keep the recipe lighter) and everyone said I should make these again. I served them with plum sauce for dipping and chinese fried rice.

FrVanilla September 11, 2007

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