Baked Thai Spring Rolls 

These crispy baked spring rolls are loaded with delicious Thai-style veggies and rice noodles.  Dip them into a sweet and spicy peanut sauce for the perfect party appetizer.

Prep time:  25 minutes

Cook time: 30 minutes

Serves: 4-6

Stir-Fry Sauce:
  • 1/4 cup water 
  • 3 tablespoons low-sodium tamari or soy sauce
  • 2 tablespoons maple syrup
  • 3 tablespoons grated ginger or ginger paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon cornstarch
  • 1 teaspoon sriracha
  • 1 teaspoon garlic powder
Spring Rolls:
  • 2 ounces bean thread rice noodles (optional)
  • 2 cups Butler Soy Curls or 6 ounces mushrooms (any type), sliced
  • 4 cups thinly sliced green cabbage
  • 2 small carrots, julienned
  • 4 green onions, thinly sliced
  • 12-14 rice paper spring roll wrappers or vegan egg roll wrappers
Peanut Dipping Sauce
  • 1/4 cup all-natural peanut butter (100% peanuts)
  • 1-3 tablespoons water
  • 2 tablespoons low-sodium tamari or soy sauce
  • 1 tablespoon lime juice
  • 2 teaspoons pure maple syrup 
  • 1 1/2 teaspoons sriracha
  • 1 teaspoon garlic powder
  1. Preheat oven to 425° F.
  2. Cook the rice noodles according to package instructions, if using.   Cut the noodles using kitchen shears so they are 1-2 inches in length. Set aside.
  3. Place the stir-fry sauce ingredients into a small bowl, whisk, and set aside.
  4. Place the soy curls into warm water and allow them to hydrate for 10 minutes.  
  5. Place the vegetables and hydrated soy curls into a large fry pan and sauté in a small amount of water over medium-high heat. Cook until vegetables are tender, about 6-8 minutes.
  6. Add the sauce and noodles and continue cooking until bubbly and thickened, about 1-2 minutes.
  7. Place the rice paper wrapper into a medium sized bowl of warm water for 10 seconds, allowing the wrapper to become pliable. (If you are using frozen flour spring roll wrappers or vegan egg roll wrappers, you will not need to soak the wrappers in water.)
  8. Place the wrapper on a clean surface and add about 2-3 tablespoons of the vegetable/noodle mixture to the lower half of the wrapper. Turn the left and right sides towards the middle and begin rolling as if you are making a burrito. Be careful not to overfill. Practice makes perfect!
  9. Arrange the spring rolls seam-side down onto a parchment lined baking sheet and bake for 20-25 minutes until lightly browned. For crispier spring rolls, turn after half way through. 
  10. Whisk together the peanut dipping sauce ingredients. If you prefer a thinner consistency, add 1-2 tablespoons of water.
  11. Serve baked spring rolls with peanut dipping sauce.

Tips & Hints

You can usually find spring roll wrappers in the Asian section of most grocery stores.  If you are using flour egg roll wrappers, they are typically found in the produce section of the grocery store. Try altering the filling by adding your favorite stir-fry veggies or baked tofu.