The Best Baked Spring Rolls
Spring rolls – the crispy, golden vessels of flavor that tantalize with every bite. But sometimes, that tempting exterior hides a calorie bomb, leaving you yearning for a lighter, healthier way to indulge. Well, fret no more, because a sunshine-bright revolution is rolling into your kitchen: gluten-free baked spring rolls!
Picture it: succulent vegetable batons bursting with freshness, like crisp carrots, peppery bell peppers, and juicy mushrooms, dancing alongside the chewy comfort of brown rice noodles. And nestled amongst this vibrant crew? Firm, protein-rich tofu cubes, ready to satisfy your hunger without weighing you down. All this goodness gets wrapped in a warm embrace of gluten-free rice paper, whispering promises of flavor without gluten woes.
But the magic doesn’t stop there. We ditch the deep-frying frenzy and embrace the gentle kiss of the oven. Baking transforms these spring rolls into golden-hued delights, crispy on the outside, yet retaining the juicy tenderness within. Each bite is a celebration of health and flavor, a guilt-free dance on your taste buds.
These spring rolls are more than just delicious; they’re a win-win for your body and your soul. Perfect for gluten-free friends and health-conscious foodies alike, they’re the answer to your appetizer prayers. Impress your guests with an exotic centerpiece, pack them for lunchbox adventures, or simply savor them as a healthy snack. Spring rolls, reinvented!
So, grab your spring roll essentials, preheat your oven, and get ready to bake up a batch of guilt-free bliss. Remember, spring isn’t just a season, it’s a state of mind, and these baked spring rolls are your passport to flavor without limits!
The Best Baked Spring Rolls
Course: AppetizersCuisine: ChineseDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesIngredients
8 sheets of rice paper
1 cup cooked rice vermicelli noodles
1 cup shredded cabbage
1 carrot julienned
1/2 cup bean sprouts
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 tablespoon gluten-free soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
Salt and pepper to taste
Cooking spray or oil for brushing
2 tablespoons gluten-free soy sauce
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup optional
1/2 teaspoon sesame oil
1/2 teaspoon sriracha sauce optional
Sesame seeds for garnish optional
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cooked rice vermicelli noodles, shredded cabbage, julienned carrot, bean sprouts, cilantro, mint, gluten-free soy sauce, rice vinegar, sesame oil, grated ginger, salt, and pepper. Mix well to combine.
- Fill a shallow dish with warm water. Dip one sheet of rice paper into the water for about 10-15 seconds until it softens. Place the softened rice paper on a clean, damp kitchen towel or a non-stick surface.
- Spoon about 2-3 tablespoons of the filling mixture onto the lower third of the rice paper. Fold the sides of the rice paper over the filling and tightly roll it up, similar to a burrito. Repeat this process with the remaining rice papers and filling.
- Place the rolled spring rolls onto the prepared baking sheet. Lightly brush or spray the spring rolls with cooking oil to help them crisp up in the oven.
- Bake the spring rolls for about 20-25 minutes, or until they turn golden brown and crispy.
- While the spring rolls are baking, prepare the dipping sauce by whisking together the gluten-free soy sauce, rice vinegar, honey or maple syrup (if using), sesame oil, and sriracha sauce (if using) in a small bowl.
- Once the spring rolls are done baking, remove them from the oven and let them cool for a few minutes. Serve them warm with the prepared dipping sauce, and garnish with sesame seeds if desired.
