A fun new way to eat vegetables (and sneak them into your diet) with these Crispy Baked Vegetable Spring Rolls with Phyllo Dough. The filling is made with the classic spring roll vegetables plus a delicious touch of soy sauce and sesame oil. The best part? They are super crispy without the need to fry them. Thanks to using phyllo dough we can bake them, allowing us to cook a whole batch more quickly while getting an amazing and healthier result. Some extra soy sauce on the side and let’s devour them.
I shared this baked spring rolls recipe on Instagram a long time ago, long before my Crispy Rice Paper Vegetable Cheesy Dumplings, which have the same filling minus the soy sauce and sesame oil. The thing is that this filling is so so so good and versatile. It works great not only as a filling, but also as a side, mixed with other vegetables or rice… It’s basically perfect for batch cooking!
Some Notes on the Baked Vegetable Spring Rolls with Phyllo Dough Recipe Ingredients
The Asian ingredients that you will see in the list of ingredients for this recipe are very easy to find in any supermarket nowadays. However, if you have an Asian groceries store close by, I recommend that you buy them there because it is much cheaper :). So what do we need to make these baked spring rolls?
- Phyllo dough (or Filo dough): this is what will allow us to make the roll and get the crunch when baked. By the way, it’s a vegan dough! If you want to learn more about it you can check it out here.
- Vegetables: I have used white cabbage, onion and carrot. You can add, swap, remove… Use the veggies you like the most, but for me this trio has that something that always reminds me of Asian cuisine precisely because they are the typical vegetables you’d find in spring rolls.
- Mushrooms: In addition to flavour, I find they add texture to the vegetable mix. My preference for this recipe is to use chestnut mushrooms, which are meatier and its dark color reminds me of the Japanese shiitake e (feel free to use shiitake if you can find it).
- Soy sauce: it brings that umami touch to the vegetables and mushrooms stir-fry.
- Sesame oil: it has to be toasted sesame oil, and we are going to use it last to give the vegetables that extra touch of flavour so common in Asian cuisine (toasted sesame oil is not usually used for sautéing or frying).
- Salt: we must season the recipe just right.
- Olive oil: to fry the mushrooms and vegetables.
- Butter: we will use it melted to brush the rolls before baking them so that they take on a good golden colour.
- Sesame seeds: optionally, to give a touch of color and texture to the roll, we can put a little sesame seeds on top before baking. I love to serve some with seeds and others without seeds.
Tips and Tricks to Make the Perfect Baked Spring Rolls
These vegetarian spring rolls are super easy to make, and with these 3 tips they will come out beyond perfect.
- As you work with the phyllo dough, cover any unused sheets of dough with a damp cloth so they don’t dry out.
- When shaping the rolls, roll up the dough over the filling once first, making a single turn, before tucking the sides in. This will help the roll stay firmer and remain closed.
- Place the rolls on the baking tray seam side down so that they do not open in the oven.
How to Store and Reheat these Phyllo Spring Rolls
If you have any spring rolls left over, you can store them in an airtight container in the fridge. Keep in mind that the pastry will soften, so to enjoy them again you have a couple of options:
- Reheat them using a pan. This is the quickest method and gives a pretty decent result. How would we do it? Heat the pan (without oil) over medium heat, add the pastries and cover for 1 minute. Uncover and cook until the base is crispy again.
- Reheat them in the oven. It’s a slightly more cumbersome method because we have to preheat the oven but it’s the most efficient one if we care about crispiness. Simply bake the spring rolls again for about 5-10 minutes, making sure they don’t get burnt (they are cooked already).
Frequently Asked Questions
Can I make the filling ahead?
Of course! You can make the filling for these vegetarian spring rolls up to 5 days ahead and store it in the fridge or freeze it for later. Also, if you have leftover filling because you made extra or don’t want to make the 10 spring rolls, remember that you can enjoy it in many different ways. In any case, I recommend that you shape the rolls when you really want to eat them so you can enjoy them while crispy.
Can I cook the spring rolls in the air fryer?
Yes you can. Cook them at the temperature that corresponds to 180ºC in a conventional oven according to the conversion table of your air fryer.
Can I fry these phyllo spring rolls?
If you prefer, you can fry them either in a deep fryer or in a pan with plenty of oil. The oil has to be at around 180ºC in order to get a perfect crunchy result and so the spring rolls do not get greasy.
Can I freeze them?
If you have no choice but to prepare the rolls in advance or if you want to make to prepare a great batch and freeze some, I recommend freezing them without baking. Make sure the filling is cool before shaping the rolls and do not brush them with the melted butter. Store in an airtight container with parchment paper between layers to prevent them from sticking. When you are ready to eat them, thaw them first in the fridge the day before or at room temperature on the same day. Brush them with the melted butter and into the oven they go!
More Easy Asian Style Recipes
If you make this Crispy Baked Vegetable Spring Rolls with Phyllo Dough recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
Crispy Baked Vegetable Spring Rolls with Phyllo Dough
- 250 g chestnut mushrooms - chopped
- 2 medium onions - sliced
- 1/2 medium white cabbage - shredded or thinly sliced
- 4 medium-large carrots - peeled and grated
- 1 Tbsp Toasted Sesame Oil - optional
- 1 Tbsp Soy Sauce - plus extra for serving
- 10 sheets phyllo dough
- 25 g butter
- Sesame seeds - black and/or white (optional)
- Olive oil
- Heat some olive oil in a pan over medium-high (there has to be enough oil to coat the bottom of the pan) and once hot add the mushrooms until they take on some colour.
- Add the carrots, onion and white cabbage with a pinch of salt salt. Sautée it all together until the onion and cabbage are soft, about 20 and 30 minutes. If you notice they get stuck onto the bottom of the pan, add a bit more oil. Stir in the sesame oil and the soy sauce if using it. Taste, adjust the saltiness and set aside.
- Preheat the oven to 180ºC.
- Place 1 sheet of phyllo dough on a clean surface, the longest edges should be on your left and right hand sides (cover the remaining sheets with a damped kitchen towel to prevent them from drying out). Gently brush the left or right half of the sheet with olive oil and fold it taking one of the short edges to the other short edge.
- On the short end of the dough, place 2 heaped tablespoons of the veggies, leaving 2-3 cm from the edge. Roll the phyllo up over the filling just once, then fold the lateral edges in to seal the roll on the sides and continue rolling till you get to the end. Place the roll seam-side down on a baking sheet and repeat to make 10 rolls total.
- Melt the butter and brush the tops of each phyllo roll with it. Sprinkle the rolls with the sesame seeds if desired (I like to serve some topped with seeds and some without).
- Bake for 20 to 25 minutes, or until the rolls are golden brown on top. Serve warm with soy sauce and enjoy!