Crispy, Healthy, and Tasty. You will fall in love with these baked spring rolls that after having them, you will stop deep-frying them. Moreover, baking makes the work so much simpler and easier. No tension of oil leakage, no oily fingers, and the best part is that you don’t feel heavy even after having them for a meal 🙂 So, next time – Bake Spring Rolls.
If you are following my food recipes for a while, you know that I always try to make the recipes healthy with no compromise on the taste. Recently, I saw the veg spring rolls recipe of Your Food Lab. I tried the same recipe at home and it was so tasty that I wanted to have more the next day. But since it was deep-fried, we resist ourselves from having it a lot. Then I decided to make these vegetarian (or vegan) spring rolls recipes healthy.
It took a couple of attempts to crack this recipe. The first time, the sheets did not turn out well. I made from 100 percent whole wheat flour and when I baked the spring rolls, the sheets got cracks and they turned out hard and crispy. Although we liked that too and finished them in a few minutes 😀 But I wanted to make it perfect.
And I did it. Jatin was very happy because he got to eat his favorite spring rolls almost every week when I was testing the recipe. And I was happy because, after many attempts, I cracked the code.
If you are in a hurry, watch the video instead.
HOW TO MAKE SPRING ROLL SHEETS?
There are a couple of methods of making spring roll sheets.
1 – Kneading the dough
This method is simple but a little time-consuming. First, you need to knead the dough and then make small balls from it. Roll a ball into a small circle, keep that aside. Roll another one into the same size, brush some oil on it and place the other rolled sheet on it. Stick them together. Roll again into a large and thin sheet. Place them on a hot Tawa and cook for 10 seconds on each side. Then remove the two joined sheets. Since we applied oil in between the two sheets, they get separated easily. & that’s how you make the sheets for spring rolls. I made a video on this method. You can check that out here.
2 – Liquid Batter
Making spring roll sheets using a liquid batter is much simpler and quicker. I was surprised at how easily I can make spring roll sheets at home. Just make a pouring consistency batter, neither thick nor thin. Heat a pan, sprinkle some water and wipe it off. Now there are two methods of making the sheets. First, add a ladle full of batter on the pan and spread it all over by tilting the pan. Once it is cooked, it will leave the edges. Take it out, sprinkle some cornstarch and leave it aside. Another method is like you make dosa. Add half a ladle of the batter on the pan and spread it in a circular motion. Once done (in about 15 seconds), it will start leaving the edges. Take it out, sprinkle some cornstarch and leave aside.
Both these methods of making sheets using liquid dough are quite easy. I make it like I make dosa because I have a very big pan and it makes giant size spring rolls. But you can try any.
CAN WE MAKE THE SHEETS USING WHOLE WHEAT FLOUR ONLY?
I was trying to make healthy spring roll sheets and in the beginning, I made them using 100 percent whole wheat flour. They turned out good but since they were made of whole wheat flour only, they were getting cracks while baking. Whole wheat flour tends to get dry on baking. That’s why I mixed whole wheat flour with some all-purpose flour. It makes the sheets smooth, thin and you don’t get cracks while baking too.
But honestly, we had the sheets made of just the whole wheat flour and they taste good. So, go ahead and try that.
TIPS TO MAKE IT RIGHT
- The consistency of the batter should not be very thin otherwise the batter will stick to the pan.
- The batter should not be thick. It wil be difficult to spread and you will get a thick sheet. It doesn’t look and taste good.
- Do not over bake otherwise the stuffing inside the spring rolls will turn dark in color.
- Do not apply oil on the pan while making sheets. It would be difficult to spread.
- Do not over cook the sheets and make them crispy. It would tear while rolling.
- Make sure the pan is on medium heat. If too hot, the batter won’t spread well. If cold, it will take a lot of time for the sheets to cook and they will turn dry and crispy.
- Do not over cook the vegetables while making the stuffing. The vegetables will start releasing their moisture. Keep the flame high at all times while making the stuffing.
IS THIS RECIPE VEGAN?
Yes. It is a 100% vegan and plant-based recipe.
Every ingredient in this veg spring rolls recipe is plant-based. These are perfect and tasty vegan spring rolls that even non-vegans must try.
More Vegan Recipes for you to try – fudgy chocolate brownies, hara bhara kebab, Pindi Chole.
MORE PARTY SNACKS RECIPES
Now you are all ready to make these delicious, healthy, and crispy veg spring rolls at home. It is perfect for Friday night parties or when your guests come over. You don’t need to wait for your cheat days to enjoy this deliciousness. So, grab all the ingredients, and let’s get baking.
If you like the recipe, please share the photo on Instagram and tag us too @marriedfriends. We love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa & Jatin