Spelt Spring Roll Wrappers with Baked Vegetable Filling

Spelt spring roll wrappers are thin sheets of dough made from white spelt flour, warm water, oil and salt. You roll them to about 1.5 mm, fill them with cooked cabbage, carrot and mushroom, and bake them at 220 C / 425 F for 22 minutes.

The shell turns crisp with a toasted, nutty edge. The filling stays soft and the flavors stay clean, so the rolls feel light, not greasy.

Wrapper thickness is the one judgment call. Stop rolling at 3 mm and the wrappers bake bready instead of crisp. Roll until you can see the outline of your hand through the dough.

Total time is 92 minutes, and most of it overlaps. The filling cooks while the dough rests. You can also fill the rolls ahead and freeze them raw, then bake when needed.

Why You'll Love This Recipe

Wrappers need four pantry ingredients and no special equipment
Baked with a little oil, so the rolls stay light
Filled rolls freeze raw and bake straight from frozen
Spelt gives the shell a nutty flavor and a crisp bite

Hands folding a thin spelt wrapper over cabbage and carrot filling on a floured wooden board

Ingredient Notes

white spelt flour: White spelt rolls thinner than whole-grain. If you use whole-grain, add 1 to 2 tbsp more water and expect a denser, heartier shell.
white cabbage: Shred it finely so it softens in the pan within 6 to 8 minutes. Savoy or Chinese cabbage work as a swap.
mushrooms: Shiitake adds a deeper savory note. Button or cremini mushrooms work and cost less.
soy sauce: It seasons the filling, so you need no extra salt there. Use tamari if you prefer a wheat-free sauce, though the spelt wrappers still contain gluten.
neutral oil: Rapeseed or sunflower oil keeps the flavor clean. Olive oil works but adds a stronger taste.

Two plates of crisp rolls with rice and cucumber salad on a family table by a sunny window

Prep Time 40 mins

Cook Time 22 mins

Rest Time 30 mins

Total Time 1 hr 32 mins

Cooking Method: Oven

Cuisine: Asian-Inspired

Courses: Appetizer

Difficulty: Medium

Cooking Temp: 220 C

Servings: 4

Estimated Cost: 1.10

Calories: 317

Best Season: all_year_round

Dietary: Contains gluten (spelt), Dairy-Free, Egg-free, Vegan

Description

A spelt dough rolled thin around a quick stir-cooked vegetable filling, then baked until the shell turns crisp and nutty.

Ingredients

For the wrappers

300 g white spelt flour (plus 2 tbsp for dusting)
1/2 tsp fine salt
2 tbsp neutral oil (rapeseed or sunflower)
170 ml warm water (warm, not hot)

For the filling

1 tbsp neutral oil
3 cloves garlic (finely chopped)
15 g fresh ginger (grated)
200 g white cabbage (finely shredded)
150 g carrots (about 2 medium, cut into thin matchsticks)
150 g mushrooms (thinly sliced)
4 spring onions (thinly sliced)
2 tbsp soy sauce
1 tsp toasted sesame oil
1/4 tsp ground white pepper

To seal and bake

1 tbsp white spelt flour
2 tbsp water
2 tbsp neutral oil (for brushing)

Instructions

Make the wrappers

1
Whisk 300 g spelt flour and the salt in a 3-quart / 3 L mixing bowl. Add 2 tbsp oil and 170 ml warm water, then mix into a shaggy dough.
2
Knead on a lightly floured surface for 8 minutes until smooth and elastic. If the dough cracks, add water 1 tsp at a time. Cover with a damp tea towel and rest for 30 minutes.

Cook the filling

3
While the dough rests, prep the vegetables. Heat 1 tbsp oil in a 30 cm / 12-inch nonstick skillet over medium-high heat. Cook the garlic and ginger for 30 seconds until fragrant. Add the cabbage, carrots and mushrooms and cook for 6 to 8 minutes until soft and the pan is dry.
4
Stir in the spring onions, soy sauce, sesame oil and white pepper and cook for 1 minute. Spread the filling on a plate and let it cool to room temperature while you roll the wrappers.

Roll, fill and bake

5
Heat the oven to 220 C / 425 F and line a sheet pan, 33 x 46 cm / 13 x 18 inch, with parchment. Mix 1 tbsp spelt flour with 2 tbsp water into a loose paste.
6
Divide the rested dough into 12 pieces of about 43 g. Roll each into a 17 cm / 6.5-inch square, about 1.5 mm thick, until you can see your hand's outline through it. Stack the finished wrappers under a damp tea towel.
7
Spoon 2 tbsp filling onto the lower third of a wrapper. Fold in the sides, roll up tightly and seal the edge with the flour paste. Set the roll seam side down on the pan, 2 cm apart. Repeat with the remaining wrappers.
8
Brush the rolls on all sides with 2 tbsp oil. Bake for 22 minutes, turning once at 12 minutes, until deep golden and crisp when tapped. Cool on the pan for 3 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 317kcal

% Daily Value *
Total Fat 19g30%
Saturated Fat 2g10%
Sodium 790mg33%
Potassium 540mg16%
Total Carbohydrate 63g21%
Dietary Fiber 8g32%
Sugars 4g
Protein 14g29%

Vitamin A 6200 IU
Vitamin C 24 mg
Calcium 60 mg
Iron 3 mg
Vitamin E 4 mg
Vitamin K 55 mcg
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 5 mg
Vitamin B6 0.3 mg
Folate 50 mcg
Phosphorus 200 mg
Magnesium 68 mg
Zinc 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Cool the filling to room temperature before wrapping to protect the base.
Cover unrolled dough and finished wrappers with a damp tea towel while you work.
Brush every side of each roll with oil for even browning.
Turn the rolls once at the 12-minute mark during baking.

Keywords: spelt spring roll wrappers, homemade spring roll wrappers, baked vegetable spring rolls, spelt flour recipes, vegan spring rolls

Equipment

3-quart / 3 L mixing bowl
30 cm / 12-inch nonstick skillet
40 cm / 16-inch rolling pin
sheet pan 33 x 46 cm / 13 x 18 inch
parchment paper
pastry brush

Tips

Rest the dough for the full 30 minutes so the gluten relaxes and rolls thin without springing back.
Keep rolled wrappers under a damp tea towel while you work, so the edges don't dry and crack.
Cool the filling to room temperature before wrapping, so trapped steam doesn't soften the base of each roll.
Brush excess flour off each wrapper before folding, so the flour paste seals the seam cleanly.
Space the rolls 2 cm apart on the sheet pan and turn them once at 12 minutes for even color.

Variations

Replace the mushrooms with 150 g firm tofu, pressed dry and crumbled, and cook it with the cabbage for more protein.
Stir 1 tsp Chinese five-spice into the filling with the soy sauce for a warm, aromatic flavor.
Cut 10 cm squares and use 1 tbsp filling each for bite-size party rolls. Bake for 15 to 18 minutes.

Storage and Reheating

Baked spelt spring rolls keep in an airtight container in the fridge for 3 to 4 days. Cool them completely first, so steam doesn't soften the shells. Reheat on a sheet pan at 200 C / 400 F for 10 to 12 minutes until the wrappers crisp again. The microwave softens the crust, so use the oven.

You can make the dough up to 24 hours ahead. Wrap it tightly, chill it, and let it sit at room temperature for 20 minutes before rolling. Assembled raw rolls hold on a lined tray in the fridge, covered, for up to 12 hours.

To freeze, set the raw filled rolls on a tray for 1 hour, then move them to a freezer bag for up to 2 months. Bake from frozen at 220 C / 425 F for 28 to 30 minutes, turning once.

Serving Suggestions

Serve the rolls warm with a soy-lime dip. Stir together 2 tbsp soy sauce, 1 tbsp lime juice and 1 tsp maple syrup. Sweet chili sauce also works. The shell stays crisp for about 20 minutes at the table.

For a light meal, plate 3 rolls per person with steamed rice and a cucumber salad. The sharp salad keeps the plate balanced. A bowl of cold rice noodles with herbs and lime makes a fresh alternative.

For a casual gathering, cut the rolls on the diagonal and set them on a board with two dips. Guests can pick them up by hand, and the preparation stays low-pressure because you can bake straight from the freezer.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-spring-roll-wrappers-with-vegetables/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!