However, unlike regular Cantonese spring rolls, this version is oven-baked and uses thin homemade gluten-free, vegan wraps to create crispy veggie rolls (regular wrapper option included!).
Place two tablespoons of the veggie filling around 1/3 in from the bottom of the wrap. I used homemade gluten-free wraps, feel free to buy store-bought ones.
Brush the veggie wraps with a little oil (or spray) and bake for 15 minutes. Then flip them carefully, brush with a little more oil, and continue to bake until crispy and golden brown
Not only is this baked spring roll recipe more cost-efficient than buying takeout, but these rolls are also packed with wholesome ingredients and are healthier too!