Baked Hoisin Vegetable Spring Rolls

Baked Hoisin Vegetable Spring Rolls

These oven-baked rolls wrap a measured tofu and vegetable filling in eight spring-roll wrappers. Cooking the filling until the skillet is dry keeps the wrappers from splitting, while a light coating of oil helps the outside brown without deep-frying.

Yield: 8 rolls, 4 servings
Prep time: 25 minutes
Bake time: 20–24 minutes
Equipment: rimmed baking sheet, parchment, large skillet, box grater, clean towel, pastry brush, instant-read thermometer

Ingredients

• 8 square wheat spring-roll wrappers, about 8 inches each, thawed if frozen
• 8 ounces (225 g) extra-firm tofu, drained and patted dry
• 2 teaspoons neutral oil, divided
• 2 cups (200 g) finely shredded cabbage
• 1 medium carrot, coarsely grated, about 1/2 cup
• 1/2 cup thinly sliced mushrooms
• 2 scallions, thinly sliced
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, grated
• 2 tablespoons hoisin sauce
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon cool water
• 1 tablespoon water, for sealing

Method

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment and brush it with 1/2 teaspoon oil.
2. Crumble the tofu into pieces no larger than a pea. Heat 1 teaspoon oil in a large skillet over medium-high. Cook the tofu for 4 minutes, stirring, until its surface is dry.
3. Add cabbage, carrot, mushrooms, scallions, ginger, and garlic. Cook for 5–7 minutes, stirring often, until the vegetables are tender and no liquid pools in the skillet.
4. Stir in the hoisin, soy sauce, and vinegar. Stir the cornstarch slurry again, add it, and cook for 1 minute until the filling holds together. Spread the filling on a plate and cool for 10 minutes.
5. Keep the wrappers beneath a barely damp clean towel. Place one wrapper like a diamond. Spoon one-eighth of the filling—about 1/3 cup—just below the center. Fold the lower corner over it, fold both side corners inward, and roll snugly. Brush the final corner with water to seal. Repeat to make exactly eight rolls.
6. Arrange seam-side down on the sheet. Brush with the remaining 1/2 teaspoon oil. Bake for 10 minutes, turn carefully, and bake another 10–14 minutes until crisp and golden. The centers should be steaming and reach 165°F.
7. Rest for 3 minutes before serving; the filling will be hot.

Cues and troubleshooting

Wet filling produces soft, torn wrappers. Continue cooking until dragging a spatula across the skillet leaves a dry trail. Cool the filling before rolling so steam does not soften the wrappers. If a wrapper cracks, cover it with the damp towel for 20 seconds; do not soak wheat wrappers.

Substitutions and storage

Finely chopped cooked chicken may replace tofu and must reach 165°F during reheating. Tamari can replace soy sauce; check hoisin and wrappers for wheat, soy, and sesame. Refrigerate within 2 hours and use within 3 days. Reheat at 375°F until crisp and 165°F in the center. Freezing is not recommended because the vegetables release water.