VEGAN STARTER: crispy baked vegetable spring rolls

This is part of my 3-course dinner series, where I show you the vegan 3-course dinner I cooked my parents. My parents are not vegan, but trough my cooking I like to show them that you can eat delicious vegan things!

Working with filo pastry can be a bit tricky, especially when the pastry is already a bit torn when you open the package. I found however that I could use an extra sheet and some water to patch up the other sheets.

These spring rolls turned out super crispy and tasty. I would definitely recommend brushing them with olive oil before baking, since I think that helps them crisp up a lot. If you prefer to cook without oil, you could try some soy milk as an alternative to an egg wash or olive oil.

Vegan crispy vegetable spring rolls 3

Ingredients for 4 people:

  • 6 sheets of filo pastry (cut into two, to make 12 rectangles)
  • 500 grams of mixed vegetables (I used a mix of bean sprouts, leek, red bell pepper)
  • One hot chili, seeds removed if you don’t like spice
  • 1-2 tbsp. of olive oil
  • Four handfuls of mixed leafy greens
  • 4 tbsp. of sweet chili sauce, to serve with the spring rolls



  1. Defrost your filo pastry according to package directions (mine had to defrost for 100 minutes)
  2. Preheat your oven to 225 degrees Celsius
  3. Heat halve of your olive oil in a pan, add the diced hot chilli and fry of for a minute
  4. Add your vegetables and fry until the veggies are soft, add salt to taste
  5. Add a tablespoon of your vegetable mixture to a rectangle of filo pastry, fold in the sides, then roll, repeat to make 12 rolls (see picture)
    Rolling spring rolls
  6. Place all spring rolls on a sheet of baking paper on a baking tray and bake in the oven for 10-12 minutes, until they are golden brown
  7. Put a hand full of mixed leafy greens on each plate, arrange 3 spring rolls on each plate
  8. Serve with sweet chili sauce and enjoy!

Vegan crispy vegetable spring rolls 2

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