Vegetarian Spring Roll Wrappers – Oven-baked

By Angelika Hanna

These wrappers were inspired by various sources. The Roast Pepper & Tomato & Cheddar Cheese I saw in a recipe series published by the Foodbloggers of Canada. For the Cabbage & Carrot & Ginger the credit goes to Sarah Cook.

I made them as a lunch, however, they would make a perfect contribution for a potluck, picnic, or any party as finger food.

Recipes:

1. Roast Pepper & Tomato & Cheddar Cheese Wrappers

Prep Time: 15 min

Bake Time: 20 min + 20 min roasting time for the peppers

Total Time: 55 min

Yield: 10 wrappers

Cuisine: Fusion

Author: Angelika Hanna / Zest4Food

Ingredients:

  • 1 red Bell pepper
  • 1/2 yellow Bell pepper, cut in 1/2 inch long stripes
  • 1/2 orange Bell pepper, cut in 1/2 inch long stripes
  • 1 pint Grape tomatoes, cut in 1/2 inch long stripes
  • 1 tbsp Canola oil
  • 2 cloves garlic, minced (optional)
  • Kosher salt + freshly ground black pepper
  • 3/4 cup Cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp sun-dried tomatoes in oil (from a can), chopped
  • 20 sheets Egg Roll pastry wrapper sheets
  • Egg wash = 1 egg + 1 tbsp cold water

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a bowl, toss together the grape tomatoes, Bell peppers, garlic (optional), oil, salt & pepper.
  3. On a baking sheet, spread the vegetables coated in oil, salt & pepper.
  4. Roast approx. 20 min, until tomatoes start to burst and peppers brownish.
  5. Remove from oven and let cool off.
  6. Return the roasted vegetables in the bowl, stir in Cheddar cheese, sun-dried tomatoes & parsley.
  7. Assemble your wrappers: Take two wrapper sheets for one yield. Tip: Brush one sheet with egg wash, then, place a second sheet on top. When doubled up, the wrapper holds better the veggie mixture. Divide vegetable mixture in the center of each double wrapper sheets.
  8. Brush edges with the egg wash, fold over and seal. (The egg wash makes a good glue.)
  9. Place your egg roll wrappers seam side down, on a baking sheet.
  10. Brush wrappers from all sides with canola oil.
  11. Bake approx. 20 min, until golden brown and crisp.

Enjoy!

2. Cabbage & Carrot & Ginger Wrappers

Prep Time: 15 min

Cook Time: 5 min

Bake Time: 20 min

Total Time: 40 min

Yield: 8 wrappers

Cuisine: Fusion

Author: Angelika Hanna / Zest4Food

Ingredients:

  • 16 sheets Egg Roll pastry wrapper sheets
  • 2 cups red cabbage, shredded (white cabbage works as well)
  • 1 cup carrot (shredded)
  • Sesame oil
  • 1 tbsp fresh ginger, minced
  • 1 tsp soy sauce, or to taste
  • 2 green onions, cut in rings
  • Kosher salt + freshly grated black pepper
  • Olive oil, to brush the wrappers before baking

Instructions:

  1. In a frying pan, heat sesame oil to medium-high heat.
  2. Add ginger, cabbage, and carrot.
  3. Cook over medium heat for about 4-5 min. until the cabbage wilts.
  4. Add green onions, soy sauce, pepper.
  5. Stir and remove from heat.
  6. Preheat the oven to 400 degrees Fahrenheit.
  7. Assemble your wrappers: Take two wrapper sheets for one yield. Tip: Brush one sheet with egg wash, then, place a second sheet on top. When doubled up, the wrapper holds better the veggie mixture. Divide vegetable mixture in the center of each double wrapper sheets.
  8. Brush edges with the egg wash, fold over and seal. (The egg wash makes a good glue.)
  9. Place your egg roll wrappers seam side down, on a baking rack.
  10. Brush wrappers from all sides with olive oil.
  11. Bake approx. 20 min, until golden brown and crisp.

Enjoy!

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4 thoughts on “Vegetarian Spring Roll Wrappers – Oven-baked

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