Veggie Spring Rolls Recipe (baked)

This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil . All opinions are mine alone. #MakeItMazola #simpleswap #CollectiveBias

WHAT IS A SPRING ROLL?

Spring roll is a type of Asian hors d’oeuvre, basically a stuffed and rolled appetizer. The wrap, the filling, and the cooking techniques vary regionally. In China, wrappers are usually made of flour and egg and may be filled with cabbage along with other veggies, bean sprouts or it may be filled with pork which is quite a popular variety. Spring rolls are known as egg rolls in the US, but I’ve grown up knowing them as spring rolls since they are quite popular in the Indo-Chinese cuisine.

Egg rolls have a thicker outer covering as compared to spring rolls, and therefore they are not as flaky. Then there are Vietnamese spring rolls, which differ from the Chinese spring rolls. The wrapper always consists of rice paper filled with veggies, glass noodles and herbs like cilantro or basil. If meat is used as the filling, it is generally ground or chopped. Vietnamese spring rolls may be eaten fresh with a dipping sauce or the rolls are even fried at times. There are so many different types of spring rolls, even though I’ve not had a chance to sample other variations besides these two, I’m sure they are equally delicious.

SPRING ROLLS INGREDIENTS

The important ingredients in these veggie spring rolls are-

1. Mazola Corn Oil
2. Store-bought, egg-free spring roll (egg roll) wrappers, which you will find in any of your local grocery stores. If you don’t have dietary restrictions, you could use the wrappers made with eggs too.
3. Lots of veggies like cabbage, carrots, bell pepper along with alfaalfa sprouts and rice noodles.
4. For the spring roll seasoning, I’ve used Chinese five spice powder, and some other basics like soy sauce, apple cider vinegar, salt, and pepper.

Lately, I’ve been using corn oil for my day-to-day cooking. I like that it is a multi-purpose cooking oil. Many home cooks do not realize or maybe aren’t even aware that all cooking oils have a smoke point, which once exceeded, has a negative impact on the nutritional value and flavor of the food. Corn oil has a smoke point of 450°F, which is much higher than most cooking oils.

It is interesting to note that corn oil has four times more cholesterol-blocking plant sterols as compared to olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut. An added advantage with corn oil is that it has a very neutral taste, so the taste of the actual food is not lost somewhere. You can still enjoy the delicious taste of your food.

Like I mentioned earlier, these veggie spring rolls or egg rolls are lighter than the ones you would get at your favorite Chinese takeout. Have you ever been able to figure out what was in the filling after all? I, for one, can hardly ever identify what’s in them. I prefer making my own spring rolls at home. Not only are they easy and tasty, but way more economical as well! I’ve made the following swaps, to make this lighter and almost guilt-free.

• Swapped regular vegetable oil with Mazola Corn Oil.
• Skipped deep-frying and baked them instead.
• Used rice noodles instead of the regular noodles.
• Swapped white vinegar for a milder vinegar such as apple cider vinegar

HOW TO MAKE SPRING ROLLS?

I sauteéd the aromatics i.e ginger garlic and veggies, alfaalfa sprouts, and thin rice vermicelli noodles in Mazola Corn Oil. In case you are wondering how to cut vegetables for spring rolls, that is up to you. You may choose to julienne, shred or chop the veggies finely.

Avoid overcooking the veggies though, they should be tender crisp. The veggie mixture was seasoned with some light soy sauce, apple cider vinegar, Chinese five spice powder, a dash of salt, and pepper. Once you have your stuffing mixture ready, start preparing the rolls.

Stuff about 2 to 3 tablespoons of the prepared mixture in the wrapper, roll and seal the wraps. You can refer a detailed pictorial in the step by step instructions for the same. It is important to keep the wrappers and the rolled wrappers covered with a clean, damp kitchen napkin at all times, to prevent it from drying out.

Chinese spring rolls are usually deep-fried. But I chose to bake them, as I do on most occasions that call for deep-frying. These easy, homemade veggie spring rolls had a crispy exterior and were moist and delicious on the inside.

Next time, skip take out and make your own at home. Apart from knowing what goes into it, and the assurance that it’s cooked using Midwestern grown oil, you will also enjoy making and customizing these spring rolls. You can add chicken, shrimps, crabs, or any other protein of your choice. For now, let’s have a look at how to make these crispy veggie spring rolls.

INGREDIENTS

For the filling-

1 tbsp Mazola Corn Oil

3/4 tbsp finely minced garlic

1/2 tbsp finely minced ginger

1 cup loosely packed julienned cabbage, about 2 oz

1 cup loosely packed julienned red cabbage, about 2 oz

1/2 cup julienned carrot

1/2 cup thinly sliced green bell pepper

1/2 cup rice noodles, approx1 oz

1 cup sprouts, of choice

1/4 cup finely chopped scallion greens

1/2 tbsp apple cider vinegar

1/2 tbsp light soy sauce

1/2 tsp salt, or to taste

1/2 tsp white or black pepper powder

1/2 tsp Chinese five spice powder, optional

For the spring rolls-

8 to 10 spring roll sheets

1 tbsp cornstarch, mixed with 1 tbsp water, to seal the spring rolls

Mazola Corn Oil , as required, to brush the spring roll pastry

STEP BY STEP INSTRUCTIONS TO MAKE BAKED VEGGIE SPRING ROLLS

1.Transfer the rice noodles into a bowl, break them roughly into smaller pieces. Pour hot water over the rice noodles, and let it sit undisturbed for 4 minutes. 2.In the meanwhile, start with the veggie filling. Heat corn oil in a skillet over medium heat. 3.Add minced ginger and garlic, sauté until fragrant. 4.Add the carrots, sauté for 30 seconds, add the remaining veggies, stir-fry for another minute. 5.Add sprouts, drain the softened rice noodles and add it to the pan as well. Give everything a quick stir. 6.Add light soy sauce, apple cider vinegar, Chinese 5 spice powder, pepper, and a little salt. Mix it well, switch off the heat, and add in the scallion greens. Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F. 7.Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F.

8. How to wrap spring rolls – Place the required spring roll wrappers under a damp cloth. Take a sheet of spring roll wrapper on a clean surface, one corner facing you. Place about 2 tbsp of filling about 1 inch away from one corner of the sheet. Take that corner and tuck it tightly over the filling. Roll till you reach the center of the sheet. Then fold both the left and right corners towards the center and continue rolling. Once you reach the opposite corner of the roll, brush the edges of that corner with cornstarch paste and stick it to the roll, ensuring that it is sealed well. 9.Prepare the rest of the spring rolls in the same way, while keeping them covered under a damp kitchen napkin as you prepare the remaining. Transfer the spring rolls to a tray greased with corn oil. Place the spring rolls, seam side down. Brush the top of the spring rolls with Mazola Corn Oil .

10.Bake at 400 degrees F on the upper rack for 18-20 mins, flipping midway until both sides are golden brown.

11.Transfer to the serving platter. Serve with sweet chilli sauce, szechuan sauce or any dipping sauce of your choice.

NOTES

1.Pro tip: For an even golden brown color, brush the inner surface of the spring roll or egg roll wrapper with oil, then proceed with stuffing and rolling. Brush the outer surface too. This makes the crust flakier.

2.If your stuffing mixture has too much moisture, transfer to a colander to drain excess moisture. The mixture should not be very moist as it will make the wrappers soggy.

3.Do not overstuff the wrappers, 2 to 3 tbsp is more than enough. If you stuff too much, the contents may spill during baking.

4.You may use any stuffing of your choice.

HOW TO MAKE VEGGIE SPRING ROLLS?

Veggie Spring Rolls Recipe (Baked) | Chinese Vegetable Spring Roll Recipe

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

For the filling

• 1 tbsp Mazola Corn Oil
• 3/4 tbsp finely minced garlic
• 1/2 tbsp finely minced ginger
• 1 cup loosely packed julienned cabbage, about 2 oz
• 1 cup loosely packed julienned red cabbage, about 2 oz
• 1/2 cup julienned carrot
• 1/2 cup thinly sliced green bell pepper
• 1/2 cup rice noodles, approx1 oz
• 1 cup sprouts of choice
• 1/4 cup finely chopped scallion greens
• 1/2 tbsp apple cider vinegar
• 1/2 tbsp light soy sauce
• 1/2 tsp salt or to taste
• 1/2 tsp white or black pepper powder
• 1/2 tsp Chinese five spice powder, optional

For the spring rolls

• 8 to 10 spring roll sheets
• 1 tbsp cornstarch mixed with 1 tbsp water, to seal the spring rolls
• Mazola Corn Oil, as required, to brush the spring roll pastry

Instructions

• Transfer the rice noodles into a bowl, break them roughly into smaller pieces. Pour hot water over the rice noodles, and let it sit undisturbed for 4 minutes.
• In the meanwhile, start with the veggie filling. Heat corn oil in a skillet over medium heat.
• Add minced ginger and garlic, sauté until fragrant.
• Add the carrots, sauté for 30 seconds, add the remaining veggies, stir-fry for another minute.
• Add sprouts, drain the softened rice noodles and add it to the pan as well. Give everything a quick stir.
• Add light soy sauce, apple cider vinegar, Chinese 5 spice powder, pepper, and a little salt. Mix it well, switch off the heat, and add in the scallion greens.
• Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F.
• How to wrap spring rolls- Place the required spring roll wrappers under a damp cloth. Take a sheet of spring roll wrapper on a clean surface, one corner facing you. Place about 2 tbsp of filling about 1 inch away from one corner of the sheet. Take that corner and tuck it tightly over the filling. Roll till you reach the center of the sheet. Then fold both the left and right corners towards the center and continue rolling. Once you reach the opposite corner of the roll, brush the edges of that corner with cornstarch paste and stick it to the roll, ensuring that it is sealed well.
• Prepare the rest of the spring rolls in the same way, while keeping them covered under a damp kitchen napkin as you prepare the remaining. Transfer the spring rolls to a tray greased with corn oil. Place the spring rolls, seam side down. Brush the top of the spring rolls with Mazola corn oil.
• Bake at 400 degrees F on the upper rack for 18-20 mins, flipping midway until both sides are golden brown.
• Transfer to the serving platter. Serve with sweet chilli sauce, szechuan sauce or any dipping sauce of your choice.

Notes

I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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I hope you enjoyed this quick and easy veggie spring rolls recipe. See you soon with a new post!

Regards,

Freda

Veggie Spring Rolls Recipe (Baked) | Chinese Vegetable Spring Roll Recipe

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

For the filling

• 1 tbsp Mazola Corn Oil
• 3/4 tbsp finely minced garlic
• 1/2 tbsp finely minced ginger
• 1 cup loosely packed julienned cabbage, about 2 oz
• 1 cup loosely packed julienned red cabbage, about 2 oz
• 1/2 cup julienned carrot
• 1/2 cup thinly sliced green bell pepper
• 1/2 cup rice noodles, approx1 oz
• 1 cup sprouts of choice
• 1/4 cup finely chopped scallion greens
• 1/2 tbsp apple cider vinegar
• 1/2 tbsp light soy sauce
• 1/2 tsp salt or to taste
• 1/2 tsp white or black pepper powder
• 1/2 tsp Chinese five spice powder, optional

For the spring rolls

• 8 to 10 spring roll sheets
• 1 tbsp cornstarch mixed with 1 tbsp water, to seal the spring rolls
• Mazola Corn Oil, as required, to brush the spring roll pastry

Instructions

• Transfer the rice noodles into a bowl, break them roughly into smaller pieces. Pour hot water over the rice noodles, and let it sit undisturbed for 4 minutes.
• In the meanwhile, start with the veggie filling. Heat corn oil in a skillet over medium heat.
• Add minced ginger and garlic, sauté until fragrant.
• Add the carrots, sauté for 30 seconds, add the remaining veggies, stir-fry for another minute.
• Add sprouts, drain the softened rice noodles and add it to the pan as well. Give everything a quick stir.
• Add light soy sauce, apple cider vinegar, Chinese 5 spice powder, pepper, and a little salt. Mix it well, switch off the heat, and add in the scallion greens.
• Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F.
• How to wrap spring rolls- Place the required spring roll wrappers under a damp cloth. Take a sheet of spring roll wrapper on a clean surface, one corner facing you. Place about 2 tbsp of filling about 1 inch away from one corner of the sheet. Take that corner and tuck it tightly over the filling. Roll till you reach the center of the sheet. Then fold both the left and right corners towards the center and continue rolling. Once you reach the opposite corner of the roll, brush the edges of that corner with cornstarch paste and stick it to the roll, ensuring that it is sealed well.
• Prepare the rest of the spring rolls in the same way, while keeping them covered under a damp kitchen napkin as you prepare the remaining. Transfer the spring rolls to a tray greased with corn oil. Place the spring rolls, seam side down. Brush the top of the spring rolls with Mazola corn oil.
• Bake at 400 degrees F on the upper rack for 18-20 mins, flipping midway until both sides are golden brown.
• Transfer to the serving platter. Serve with sweet chilli sauce, szechuan sauce or any dipping sauce of your choice.

Notes

Kit Kat Cake with M&M ‘s is a super simple and fun DIY birthday cake, that looks absolutely gorgeous and is sure to make an impression! And my homemade eggless chocolate cake and chocolate frosting take this Kit Kat cake a notch-up! Everything is made from scratch except the candies of course 😀

So my son, Ethan turned 5, last Thursday, and I made him this birthday cake – a double layer kit kat cake with M&M’s.

It so happens that my baby boy has got a sweet tooth! Well, I’m not really surprised, guess where it comes from? 😀 But the good thing is that I have the amount of candy intake in the house under control. And he knows his limits too. I don’t believe in depriving a child completely of candies. They need to have a little treat once in a while and so do we 🙂

I’ve come across this M&M cake on Pinterest every now and then in my feed. But really hadn’t thought much about it. I thought it was impressive, and looked pretty fun to make one. Heck, even I wouldn’t mind a cake like that for my birthday!

Last year, we were in India, where Ethan’s birthday was celebrated. My parents wanted to throw a party for him since that was the first time he visited their house in Goa. It ended up being quite a celebration with most of my family members attending it.

Last year, I simply had his birthday cake made to order, based on one of his favorite cartoon series, Blaze and the monster machines.

But this year, since he turned 5, I wanted to make him a cake, something that he would adore and get excited about. And I couldn’t have thought about a better cake than this Kit Kat m&m cake.

The best part about making a Kit Kat cake chocolate cake is that it is so easy, looks amazing and needs no skills at all. Don’t believe me? Try making it and you will see, no kidding!

And especially if you are frosting or icing challenged, like me, I’m not sure such a term even exist, but you know what I mean, right? Then you definitely have more reason to try this Kit Kat cake. I insist!

• Kit Kat cake ingredients
• You will need 3 components to make this Candy cake
• How does this cake taste?
• Some fun variations of this cake for every occasion
• How to make Kit Kat cake from scratch – Step by step instructions
• Kit Kat Cake Recipe From Scratch | M&M’s Cake | Candy Cake (Eggless)

Kit Kat cake ingredients

This easy Kit Kat cake requires pretty basic ingredients.

• Cake mix or the usual flour, sugar, vanilla, cocoa powder, etc you require to make a cake from scratch
• Homemade or Store-bought chocolate frosting or any other frosting of your choice.
• Kit Kat bars and loads of m&m candies.

Wondering how many kit kat bars for this cake are needed? I’ve used about 39 to be precise, which was enough to cover my 8-inch, two-layered kit kat cake. You would need more or less depending upon how big or small your cake is, if its a 2 tier kit kat cake, or a square kit kat cake, etc.

Make sure that the height of the cake is less than the height of the kit kat bars.

You will need 3 components to make this Candy cake

This KitKat wrapped cake comes together in 3 easy steps

• The cake base
• The frosting
• Layering, frosting, and adding the final finishing touches…. the absolute fun part!

Let’s talk about the cake base for a minute, shall we? I’ve used my go-to chocolate cake recipe for this base, which is also known as crazy cake or wacky cake or Depression cake. I think it is the ultimate, fuss-free chocolate cake, made without any dairy or eggs, none of which I have a problem with, but I just love how decadent and moist this cake always turns out!

You just need one bowl to make this amazingly delicious and moist chocolate cake, fewer things to clean 😀 Bonus!

Now that we have our base sorted, let’s move on to the frosting. You can use store-bought frosting if you wish, but if you take the trouble of making a cake from scratch, then I’d also recommend you try making frosting from scratch. It is so easy, and you will love the homemade stuff. I’ve already shared an in-depth post on my favorite chocolate frosting, which you will find here .

How does this cake taste?

This candy cake is basically a chocolate cake with KitKat border, it tastes just like a regular chocolate cake with chocolate buttercream frosting. The Kit Kat’s and M&M’s definitely add an interesting texture. But I almost got a sugar rush from finishing one slice. So, although, I’ve given the serving size of 8 people, I think you can easily increase it to 12 people.

Some fun variations of this cake for every occasion

• Kit Kat cake with strawberries: Replace the m&m’s with strawberries or chocolate-covered strawberries.
• KitKat Malteser cake: Replace the m&m’s with maltesers.
• White kit kat cake: Simple use white chocolate Kit Kar bars and a vanilla cake along with frosting of your choice.
• KitKat skittles cake: Replace the m&m’s with skittles or smarties for a smarties cake.
• KitKat Reese’s cake: Replace the m&m’s with Reese’s peanut butter cups, also use peanut chocolate butter frosting. Perfect for a peanut butter fan!
• Kit Kat red velvet cake: Simple use your favorite red velvet cake as the base, or use my tried and tested eggless red velvet cake recipe .
• Twix m&m cake: Replace the Kit Kat bars with Twix bars.
• Some seasonal cake ideas you can make using this Kit Kat chocolate cake – Halloween kit kat cake, kit kat easter basket cake, Christmas Kit Kat Cake, etc. Simply fill the cake with candy-themed decor.
• Or include your child’s favorite cartoon character like Peppa Pig, minions, paw patrol, etc made with fondant on the top of the cake.

How to make Kit Kat cake from scratch – Step by step instructions

Step 1: For the chocolate cake base

p.s. I’m resharing stepwise pictorials for reference from the crazy chocolate cake recipe I’ve shared before.

Step 2: For the chocolate frosting

Recipe here . This recipe will yield will about 2 cups of frosting, scale the recipe by 1.5 times to cover the entire, 8-inch two-layer cake.

Step 3: Assembling the cake

Once the cake has completely cooled down, scrape off the dome shape of the cake with the help of a long serrated knife to have a flat top. Also, transfer some cream to a piping bag and snip off the edge of the piping bag before you begin piping, to pipe out the layers in between. I do this so that the cream layer looks even all over. You may simply transfer the cream with the help of a spatula if that is convenient for you.

Put a little chocolate frosting on the serving platter or cake stand.

Transfer the first layer to the stand. Brush it with generously with sugar syrup.

Pipe out the chocolate frosting in circular motions starting from the outer circumference towards the center. Smooth out the frosting with an offset spatula.

Repeat the same with the second layer. Frost the top and sides of the cake well. It does not have to be perfect, so you really don’t need to smooth it out.

Line the Kit Kat bars vertically by sticking them to the sides of the cake, it should stick pretty well to the frosting. If not, apply some frosting on the back of the kit kat bar and stick it. Wrap a bow around the Kit Kat’s to secure them in place.

Fill the top of the cake with M&M’s. This cake will stay well for up to 3 days at room temperature or cover and store in the refrigerator for up to 5 days. H ave a break have a KitKat cake slice 😀

Notes

1. You may use 1 (15.25 oz) of chocolate cake mix and bake in 2 8-inch cake pans as per package instructions. Replace every egg for 1/4 cup yogurt for an eggless version.
2. Refrigerate the Kit Kat’s so that they don’t smudge when you stick them to the cake.

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Kit Kat Cake Recipe From Scratch | M&M’s Cake | Candy Cake (Eggless)

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml, Make sure all ingredients are at room temperature.

For the chocolate cake base

• 3 cups all-purpose flour, {Spooned and leveled}
• 1/3 cup +1 tbsp unsweetened cocoa
• 2 cups sugar
• 2 tsp baking soda
• 2 tsp instant coffee powder, optional
• 1 tsp salt
• 2 tsp white vinegar
• 2 tsp pure vanilla extract
• 1/2 cup + 2 tbsp vegetable oil
• 2 cup water, room temperature

For the chocolate buttercream frosting

• Approx 2.5 to 3 cups of chocolate frosting, or any other frosting of your choice

For the decor

• 5 packs of (3 oz) Kit Kat bars (king size), about 40 Kit Kat bars
• 10.53 oz bag of M&M’s, you may even add more, but this is the minimum you will need to cover the cake

For the sugar syrup

• Dissolve 1 tbsp of sugar in 2 to 3 tbsp water

Instructions

• FOR THE CHOCOLATE CAKE BASE
• Preheat oven to 350 degrees F. Prepare two 8 inches round cake pans, by greasing it with oil and lining the bottom of the pan with pre-cut parchment paper. Trace the shape of the pan by placing it over the parchment paper, then trim and place the reverse side of the paper on to the bottom of the pan.
• Sieve the flour, baking soda, cocoa powder and coffee powder in a mixing bowl. Add sugar and salt and whisk to combine everything well.
• Make 3 depressions in the dry ingredients - two small, one larger.
• Pour vinegar in one depression, vanilla in the other and vegetable oil in larger depression.
• Pour water over all, mix well just until combined and no more flour pockets are visible. The batter may have a few lumps and that is okay, do not over mix.
• Divide the batter equally between the two cake pans, tap the pans on the countertop to remove air bubbles. Bake on the middle rack for about 35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. You can cover the cake and refrigerate it until you are ready to frost it. {Note: Oven baking times may vary, check your cake to avoid over baking it, but check no sooner than 30 minutes}.

FOR THE CHOCOLATE FROSTING

• Recipe here . This recipe will yield will about 2 cups of frosting, scale the recipe by 1.5 times to cover the entire, 8-inch two layer cake.

ASSEMBLING THE CAKE

• Once the cake has completely cooled down, scrape off the dome shape of the cake with the help of a long serrated knife to have a flat top. Also, transfer some cream to a piping bag and snip off the edge of the piping bag before you begin piping, to pipe out the layers in between. I do this so that the cream layer looks even all over. You may simply transfer the cream with the help of a spatula if that is convenient for you.
• Put some of the frosting on the serving platter or cake stand.
• Transfer the first layer to the stand. Brush it with generously with sugar syrup.
• Pipe out the chocolate frosting in circular motions starting from outer circumference towards the center. Smooth out the frosting with an offset spatula.
• Repeat the same with the second layer. Frost the top and sides of the cake well. It does not have to be perfect, so you really don’t need to smooth it out.
• Line the Kit Kat bars vertically by sticking them to the sides of the cake, it should stick pretty well to the frosting. If not, apply some frosting on the back of the kit kat bar and stick it. Wrap a bow around the Kit Kat’s to secure them in place.
• Fill the top of the cake with M&M’s. This cake will stay well for up to 3 days at room temperature or cover and store in the refrigerator for up to 5 days. Have a break have a KitKat cake slice 😀

Notes

1. You may use 1 (15.25 oz) of chocolate cake mix and bake in 2 8-inch cake pans as per package instructions. Replace every egg for 1/4 cup yogurt for an eggless version.
2. Refrigerate the Kit Kat’s so that they don’t smudge when you stick them to the cake.