These crispy baked vegetable spring rolls are a healthier twist on the classic egg rolls, packed with fresh vegetables and bold flavors.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking and crispiness.
In a non-stick pan, sauté the garlic and green onions over medium heat until fragrant.
Stir constantly to prevent burning and enhance the flavors.
Add the shredded carrots and sliced water chestnuts to the pan, cooking until slightly softened.
Keep the heat moderate to retain the vegetables' crunch.
In a small bowl, mix the soy sauce, cornstarch, water, and pepper until smooth. Pour this mixture into the pan and stir to coat the vegetables evenly.
Ensure the sauce is well-mixed to avoid lumps.
Let the filling cool slightly before assembling the rolls.
Cooling the filling prevents the wrappers from becoming soggy.
Place a spring roll wrapper on a clean surface. Spoon a portion of the filling onto the bottom third of the wrapper. Fold the bottom edge over the filling, then fold in the sides and roll up tightly.
Use a damp cloth to keep the wrappers pliable and prevent them from drying out.
Place the rolls seam-side down on a parchment-lined baking sheet. Brush each roll with sesame oil.
Brushing with oil helps achieve a golden, crispy exterior.
Bake in the preheated oven for 20 minutes, or until golden and crisp.
Rotate the baking sheet halfway through for even browning.
Serve the spring rolls warm with your favorite dipping sauce.
Pair with a tangy or spicy sauce for an extra flavor kick.
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