Baked Sesame Vegetable Spring Rolls

How to make Baked Sesame Spring Rolls | Baked Sesame Spring Rolls are a scrumptious and tasty Indo-Chinese appetiser or anytime snack that are homemade too. They are packed with freshness and flavours.  These are baked, so of course, you can indulge in more. Just don't forget to enjoy while they are HOT and dip in a sweet and spicy sauce!

This super tasty crispy and flaky spring rolls are prepared with delicious stir-fried vegetables that are cooked in Indo-Chinese sauces and stuffed in filo or spring roll pastry and made into rolls, sprinkled with sesame seeds and baked in the oven till golden brown. Definitely, my vegan baked sesame spring rolls are a healthier alternative to deep-fried ones!


Spring Rolls originated from China, usually eaten during spring festivals, as the new ingredients are used in this recipe are available as soon as spring appears. In China, they welcomed this dish with both hands as they thought of it as a change from the eating preserved food for the long winter months.  Mostly spring rolls are savoury and prepared with spring vegetables such as cabbage, carrots and spring onions.

In India, Indo-Chinese cuisine is hugely popular, people had taken inspiration from the Chinese cuisine and adapted taste to suit the Indian palette and is now available in most Indian restaurants. So obviously, spices and spicy sauce are included in the recipe.

More Indo-Chinese Recipes:- Mixed sauce spicy vegetable noodles | Soya Veg Manchurian | Schezwan Potatoes | Chilli Mogo | Chilli Paneer |

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Starter, Party food, street food, appetizer, snack food, baked food, low fat food

Indo-Chinese

Yield: 12-15Author: Hayley DhanechaPin it

Baked Sesame Vegetable Spring Rolls

prep time: 1 hourcook time: 30 minstotal time: 1 hours and 30 mins

Baked Sesame Spring Rolls are a scrumptious and tasty Indo-Chinese appetiser or anytime snack that are homemade too. They are packed with freshness and flavours.

ingredients:

12-15 filo or spring roll pastry

Cornflour slurry 

2 tbsp. oil

Filling

100g julienne  carrots

100g shredded cabbage

50g courgette spaghetti

1/2 bunch spring onion cut lengthwise

1 small onion cut lengthwise

1 tbsp. minced ginger-garlic 

1 tbsp. sesame or peanut oil

2 tbsp. sesame seeds

1 tbsp. dark soy sauce

1 tbsp. schezwan sauce

1 tbsp. sweet chilli sauce

1/2 tsp. chinese five spice powder

Salt to taste

1 tbsp. freshly chopped coriander 

instructions:

Heat a wok for a couple of minutes then add 1 tbsp. oil.

Once oil heated add ginger-garlic, sesame seeds and plain onion.

Saute for a couple of minutes, add carrots, cabbage and courgette. 

Stir-fry veggies for 3 minutes on a high heat, then add five spice powder and all the sauces.

Add a little salt and mix everything well.

Turn off the heat and add coriander leaves.

Leave it to cool.

Make Spring Rolls

Preheat the oven to gas mark 6-7.

Place a one filo or spring roll pastry on a worktop in the shape of a diamond.

Put the one tbsp. of filling in the lower centre of the pastry, horizontally. 

Fold the bottom corner over the filling tightly.

Now fold the left corner into the middle of the roll.

Fold the right corner into the middle of the roll, so right meets the left.

Now you'll have an envelope.

Roll the bottom up until you reach to the edge.

On the triangle edge, apply little cornflour slurry and seal the edge.

Repeat the same procedure with remaining filo sheets and make more rolls.

Place all of them on a baking sheet, brush all of them with remaining oil and sprinkle sesame seeds.

Bake 18-20 minutes or until light golden brown.

Serve hot with sweet chilli sauce.

Enjoy! 

NOTES:

If you can't find Chinese five spice powder, use white pepper powder.
These rolls can freeze as long as the pastry you have used is fresh and not frozen.

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