Baked deconstructed veg spring rolls

Baked deconstructed veg spring rolls because every party deserves a showstopper appetizer!

I am excited to share this super easy baked version of otherwise fried veg spring rolls.

Spicy noodle and veggie filling sitting inside this incredibly crunchy and flaky phyllo cups are so very addictive. I bet you cant stop at one.

Holiday season can be pretty stressful .Deciding over a menu is very crucial part of any celebration and you really have to be smart in preparing the list. No one likes to slog in the kitchen all day long preparing food hence I am happy to share this pretty looking appetizer which is sure to impress your loved ones.

The best part they can be prepared way ahead of time and your guests will feel you have just been slaving on this appetizer for hours.

Baked deconstructed veg spring rolls recipe will seamlessly blend in with your menu.

I love this appetizer for so many reasons-

-This appetizer is VEGAN .

-This recipe tastes way better than the fried ones – yayyyy! No more oil lingering in your mouth, I hate that feeling!

-The phyllo cups are very customizable – These cups are so versatile that you can fill anything in it.

-These cups can be made days ahead of time – so you have less things to take care of at the D day.

-Making a large batch is super easy- over 50 guests!!!!no problem ,you can make them with ease.

What makes the cups crunchy ?

Layering phyllo sheets and vegan butter / oil alternatively is the key. This is a baked version but I don’t claim its healthy 🙂

Why phyllo sheets?

Why not!!! I love them . Unlike egg roll wrappers these phyllo sheets are vegan and have no eggs. They come in the form of long delicate sheets and can be cut easily with cookie cutters for fun shape appetizers, make cute cups , simply add filling and roll or even lay them flat and top with your favorite toppings and bake. Make it savory in the form of these cups or the classic spankopita or sweet like baklawa ,the possibilities are endless. 

How did I come up with this idea of baked deconstructed veg spring rolls?

Whenever I visit a Chinese restaurant they have a very limited menu for vegetarians . Spring rolls is one of the appetizer that my family likes to order there. But I have never liked the fried version personally . he main reason being a lot of  excess oil oozing out of every roll. I just can’t eat it so thought of making it this way at home. And I am glad I made it this way because these open faced spring roll cups are beyond comparison. 

So are you excited to make these open faced fun version of spring rolls. Lets get started –

Please follow the instructions carefully.

I have used Athens phyllo sheets that can be found in the freezer section. You may use any. 

Spring roll sheets should work the same way too. However if you are using wonton sheets I think it does not require layering. 

Below is a step by step pictorial as well as description. 

For the cups you will need –

1/2 cup or more melted vegan butter/oil

1 Package of  Phyllo sheets.

Brush 

Pizza cutter or knife

Parchment paper / foil

Moist paper napkin/ plastic wrap or muslin cloth 

Cupcake pan

Method-

Thaw the sheets according to the package. 

Pre heat your oven at 375 degree F or 190 deg C. 

Line  your work table with a parchment paper or foil. Gently unroll the phyllo sheets. 

Use some melted vegan butter or  your choice of oil . Oil spray works great too.

Place a sheet onto the parchment paper.

Meantime cover other sheets with a moist paper towel or muslin cloth. The phyllo sheets are too delicate and can easily break while working or dry out. loosely covering the sheets will prevent them from drying out.

Lightly brush it with butter covering the entire sheet. Repeat this method of brushing butter and layering upto 6 sheets. You may do 4 or 5 sheets too , but I prefer 6. Some sheets might break but just layer them up . It doesn’t really matter.

Now for standard cupcake pan cut the layers in 6 equal square approx 4 ” each. Just eyeball it as shown in the picture above. You may even cut circles with a cookie cutter. 

Always remember the cut layer should be at least 1 ” more in diameter than your desired mold/ cavity .

Tuck each square in the cupcake cavities by pressing gently to cover the base. They don’t have to look perfect. The rustic looking uneven top is so appealing.

Bake it in a pre heated oven on middle rack for 8-12 minutes or until you see the crisp and golden brown. 

Take them out of the oven and after 5 minutes transfer them on to a cooling rack.

These cups are all ready to be filled. If storing for later use , let them cool completely and carefully stack them in an airtight container.

These cups will keep well for 2 weeks . 

Now the recipe for the filling.

Baked deconstructed veg spring rolls

These baked open faced phyllo cups filled with spicy spring roll filling makes a great party appetizer. It's Vegan too.

Print

Course Appetizer, Dinner

Cuisine Chinese

Prep Time 10 minutes

Cook Time 3 minutes

Total Time 13 minutes

Servings 18 -20

Author Khushboo Kothari

Ingredients

• 1 cup shredded purple cabbage
• ½ cup white part of spring onions
• ½ cup shredded carrots
• 1 cup finely chopped bell peppers
• 20 grams thin noodles / glass noodles/ angel hair pasta
• 1 tablespoon sesame oil/ cooking oil
• 1 teaspoon grated ginger/ paste
• 1 teaspoon grated garlic/ paste
• 2 tablespoon soy sauce
• ½ teaspoon chili sauce
• 1 teaspoon ketchup / sweet sauce
• Salt to taste
• Couple of twists of black pepper
• For garnish
• Green part of spring onions chopped
• Chopped cilantro
• Handful of purple cabbage chopped
• Accompaniment
• Sweet chili sauce or Sriracha .

Instructions

1. Roughly break the noodles and boil them according to the package , drain and keep aside.
2. In a non-stick pan or a wok heat up oil on medium heat.
3. Add in ginger garlic paste and saute for 10 seconds.
4. Add in shredded cabbage and saute for 30 seconds.
5. Add in the shredded carrots and saute for 30 seconds .
6. Add in the bell peppers and all the sauces .
7. Cook for 1 minute.
8. Fold in the noodles and black pepper and cook until well coated.
9. Taste test and add salt if needed. Switch off the heat.
10. Adjust the spice level or seasoning to your preference.

Recipe Notes

Sub purple cabbage with green cabbage
Sub spring onions with regular onions.
You may add finely chopped fresh green beans .
You may skip noodles and add more veggies .
This recipe can be easily halved or doubled.
Spice level of this recipe is 2 , 1 being the mildest .
The filling stays good in the fridge up to 2-3 days.

Nutrition Facts

Baked deconstructed veg spring rolls

Amount Per Serving (18 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

Assembling

Just before eating warm up the filling and fill in the phyllo cups . Garnish and serve with your choice of sauce.

Phyllo cups need not be heated up. 

These open faced deconstructed spring rolls will surly wow your guests. Hope you like this recipe as much as we do . 

Please give it a try for your next potluck or get together. 

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