Yes, you can totally bake a traditional rice paper spring roll, and make them oil-free too. Oil-free spring rolls are super easy to make and very delicious. Low in oil and gluten-free these oil-free spring rolls are way easier to make then you think. Give them a try, I promise you’ll love them.
Ok, maybe not the best name for this dish but when I think of the ingredients I used for the filling I think slaw, lol. Maybe Savoury would be a better option 🙂 Anyhoo, these are not the typical things I would fill my spring roll I was inspired to think outside the box!
I challenge you to so the same. Don’t be afraid to experiment in your kitchen. Being unsure of which flavors or spices to use is totally natural, you will never know unless you try, maybe mess up, and then try again. After starting on our whole-foods journey, the recipes I cooked for my family was, for lack of a better word, underwhelming. Really I made some bad dishes.
Over the years you begin to really get a sense of what works and what doesn’t. Prioritize cooking in your life. Experiment with dishes when you have time and make ones you know when you’re rushed!
Luckily this experimentation worked so I thought I’d share in case you wanted to try this recipe out. The prep time for you slower choppers can take a bit of time so make sure you are not trying this for the first time when you’re strapped for time!
Oil-free baked spring rolls slaw and spicy peanut sauce
Course: DinnerCuisine: Gluten-free, veganDifficulty: Medium4
servings30
minutes30
minutesIngredients
1 package of rice paper
3 celery stocks, cut into sticks
1 carrot, cut into sticks
1 very small cabbage, roughly chopped (~2 cups)
1 small bunch of kale, roughly chopped
1 onion, sliced
- Sauce for filling
1 tsp fresh ginger
1 lime, juiced
2 tbs Worcestershire sauce (I use a vegan brand)
1 tbs coconut aminos or soy sauce
1 tbs maple syrup
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
2 garlic cloves, minced
pinch of salt
pinch of chili flakes (more if you like it spicy)
- Spicy Peanut Sauce
3/4 cup smooth peanut butter
1/2 cup water
3 tbs rice vinegar
juice from 1/2 lime
1 tsp ground ginger
1 tbs coconut aminos or soy sauce
1 tbs maple syrup
1 tsp siracha
Directions
- In a medium bowl whisk together all the ingredients for the filling (this can be made ahead of time and kept int he fridge for up to 3 days).
- In a separate bowl whisk together all the ingredients for the spicy peanut sauce (this can also be made ahead of time and kept int he fridge for up to 5 days).
- Preheat oven to 425 degrees. In a medium wok or pan add saute the onions in 1 tbs olive oil (sub water for oil-free). Once soft add in all the veggies along with the filling sauce you made previously. Cook until veggies start to go soft then remove from the heat. Try not to overcook the veggies here.
- To assemble to rolls take a sheet of rice paper and dip it in a bowl of warm water. Place onto a clean surface and let it sit for 2 minutes (until soft). Then take some of your filling and place it in the lower 1/3 of the paper. Fold over once and then fold in the sides. Continue to roll until you get to the end of the paper. Repeat for each one.
- Place each spring rolls onto a lined baking sheet (I love using these silicon mats). You can brush them with a bit of sesame oil to get them extra crispy if you like or leave them as is for an oil free version*
- Bake at 425 for 10 minutes then flip and cook for another 5 minutes or so. Remove from oven and serve with the spicy peanut sauce .
Notes
- IF you are making the oil-free version the spirn rolls may stick to the silicon baking mat. If this happens just continue to cook until they get crispy and they will release.
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Until then, tchau
