Need a plant-based appetizer idea for the big game? Try colorful baked spring rolls stuffed with edamame and beets and served with sweet and spicy sesame ginger dipping sauce!
Disclosure: This post is sponsored by Sprouts Farmers Market.
When I think about party food, my mind goes to all things colorful and comforting. To check off all those boxes, I’ll be serving up a batch (or three) of these edamame beet baked spring rolls on game day. They’re delicious, naturally vegetarian (with a simple swap for vegans), and I’m telling you, the homemade dipping sauce takes them to a whole new level of game-day perfection.
A winter-friendly version of my raw spring rolls, these are baked instead of fried and comprised of seasonal veggies like carrots, beets, and cabbage to amp up the color and flavor. With all that fresh produce comes a variety of antioxidants, phytonutrients, and gut-boosting fiber, too. (Just what we could all use a little more of to get through this nasty cold and flu season.)
I admit, I was a little intimidated by homemade spring rolls until I actually gave them a try. Verdict? They’re actually pretty easy—and fun—to make! Just keep a couple extra rice sheets on hand in case of tears—the first roll may not come out so pretty, but I guarantee you’ll feel like a pro by the end!
Try these edamame beet baked spring rolls if your #GameDayGoals include eating something comforting, veggie-packed, and 110% party-worthy. Ready to roll?
[clickToTweet tweet=”#AD Reach your #GameDayGoals with healthy and delicious Baked Edamame Beet Spring Rolls!” quote=”Reach your #GameDayGoals with healthy and delicious Baked Edamame Beet Spring Rolls!”]
Vegetarian baked spring rolls with edamame and beets are the perfect snack for game day! Serve with sweet and spicy sesame ginger dipping sauce.
- 1 cup purple cabbage, thinly sliced
- 1 cup green cabbage, thinly sliced
- 1 cup shelled edamame, thawed
- ½ cup shredded carrots
- ½ cup shredded beets
- ¼ cup cilantro, chopped
- 2 green onions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 10 rice paper sheets
- 2-3 teaspoons oil for brushing
- ¼ cup sesame oil
- ¼ cup rice vinegar
- 1 tablespoon Sriracha hot sauce
- 2 teaspoons soy sauce
- 2 teaspoons honey (substitute with maple syrup for vegan option)
- 1 teaspoon ginger
- 1 teaspoon sesame seeds
Preheat oven to 425 degrees fahrenheit and grease or line a baking sheet.
In a large mixing bowl, combine cabbage, edamame, carrot, beet, cilantro, green onions, sesame oil, vinegar, and soy sauce.
Make the spring rolls: dip a sheet of rice paper in water for about five seconds, and then lay it on a flat, dry surface. Add a spoonful of the vegetables to the center of the rice paper. Fold top and bottom of rice paper toward the vegetables (brush rice paper with a little more water if it’s not flexible enough to fold), and roll up remaining sides to form the roll. Place spring roll on the baking sheet. Repeat process with remaining rice paper and vegetables. Once spring rolls are prepared and spread on the baking sheet, brush outsides lightly with oil.
Transfer the baking sheet of spring rolls to the oven and cook until rolls are crispy on the outside, about 30 minutes.
While the spring rolls are baking, prepare the dipping sauce. In a medium bowl, whisk together sesame oil, vinegar, Sriracha, soy sauce, honey, ginger, and sesame seeds.
Remove baked spring rolls from the oven and serve with dipping sauce. Enjoy!