Baked Spring Rolls with Vegan Sweet Potato Stuffing

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

These baked spring rolls with vegan sweet potato risotto stuffing make the perfect vegan and gluten free holiday appetizer for entertaining guests with intolerances!

Real talk: appetizers are my jam! During the holidays, most of the time I’d way rather eat a plate full of appies than limit myself to a single meal.

When it comes to preparing appetizers for holiday functions, I often can’t decide between my favourite go-to’s – do I make a crowd pleasing classic like spring rolls? Or something more on the comforting side like a creamy risotto?

So I thought, why not mash a few of my favourites together and create these sweet potato risotto baked spring rolls? Yep, you heard me correctly. Risotto IN a spring roll wrapper, baked to perfection.

Key Ingredients

Arborio Rice – A short- to medium- grain rice, like arborio rice, is ideal for making a creamy risotto because it yield a higher starch content. If you want the risotto less starchy (and less creamy as a result), you can always use a long grain rice instead.

Green Apple – Bet you didn’t expect to see apple on here did ya? There’s something about a sweet and savoury combo that makes things extra delicious for any holiday meal. Plus, considering apple are in season this time of year, why not throw it in the spring rolls for extra fun and surprise sweetness?

Dried Cranberries – In my opinion, the cranberry and green apple combo is essential for really making these spring rolls sing with flavour. If you don’t have dried cranberries on hand, you can totally experiment with any other dried fruit that you prefer.

Sweet Potato – Similar to the green apple, I love to use up fresh produce when its in season – especially sweet potatoes! Not only do the sweet potatoes add in extra nutrition, but they also add natural sweetness and make the risotto extra creamy too.

How to Make This Recipe

Step 1 – In a small sauce pot heat the stock over medium heat until simmering.

Step 2 – In another medium sauce pot, heat olive oil over medium heat. Add in the garlic and sage and stir for 30 seconds. Add in the rice and stir until coated, then add the wine. Stir until aborbed.

Step 3 – Add in the stock, ladle by ladle, stirring constantly until the liquid is absorbed. Continue until the rice reaches an al dente consistency.

Step 4 – Pierce sweet potatoes a few times with a fork and microwave for 15-20 minutes until very soft. Scoop the flesh out into a bowl and mash well.

Step 5 – Once the risotto is cooked, add in the sweet potatoes, pecans, cranberries, apples, vinegar, and cream cheese. Season with salt and pepper to taste

Step 6 – Working with one roll at a time, place the wrapper  in front of you on a clean counter. Using your finger, brush a bit of water all around the edges in a border, and add about 2-3 tbsp of filling horizontally in the lower third of the spring roll wrapper. Wrap the bottom corner over the filling then brush a little water onto the now exposed edges of the wrapper. 

Step 7 – Fold the sides over tightly in towards the middle.

Step 8 – Roll the egg roll to close tightly. Make sure to seal any openings or gaps using a bit of water as your super glue. Continue with the remaining spring rolls.

Step 9 – Spritz the spring rolls with a little olive oil in an oil atomizer and bake for 10 minutes. Remove from the oven, flip the egg rolls and sprinkle the tops with a touch of sea salt. Bake for an additional 10 to 12 minutes or until super crispy and browned.

Expert Tips

Now I know wrapping these baked spring rolls may seem daunting, but trust me, it’s super easy! Simply lay out your spring roll wrappers, and add a few tablespoons of filling down the middle. Moisten the outsides with some water and roll that bad boy up.

The best part about these baked spring rolls that you can totally play with the flavours. Instead of cranberries, pecans and apple, you could add caramelized onion, mushrooms, celery and walnuts. You could add leftover turkey if you want to add some meat, or some shredded cheese if you’re okay with dairy. You can literally roll anything into a spring roll wrapper and it will be a good time.

I also like to dip my baked spring rolls in homemade cranberry sauce but the canned stuff is just as tasty in a pinch.

Recipe FAQs

More Holiday Appetizers You Might Like

Baked Beet Chips with Creamy Orange Dip

Sweet Potato and Cranberry Mousse Bites

Sundried Tomato Sweet Potato Bites

So tell me – what are some of your favourite appetizers for the holiday season?

Baked Spring Rolls with Vegan Sweet Potato Stuffing

These baked spring rolls with vegan sweet potato stuffing make the perfect vegan and gluten free holiday appetizer for entertaining guests with intolerances!

5 from 4 votes

Print Pin Rate

CourseAppetizer

CuisineAmerican

DietGluten Free, Vegan, Vegetarian

Prep Time15 minutes minutes

Cook Time45 minutes minutes

Total Time1 hour hour

Servings24 Rolls

Calories240kcal

AuthorAbbey Sharp

Ingredients

• ▢ 1 tbsp olive oil
• ▢ 2 cloves garlic minced
• ▢ 2 tbsp sage minced
• ▢ 1 cup arborio rice
• ▢ 1/4 cup dry white wine
• ▢ 1 L vegetable stock
• ▢ 2 sweet potatoes
• ▢ 1/2 cup pecans crushed
• ▢ 1/2 cup dried cranberries
• ▢ 1 green apple finely diced
• ▢ 1 tsp apple cider vinegar
• ▢ 1/2 cup vegan cream cheese
• ▢ Salt and pepper to taste
• ▢ 24 small spring roll wrappers
• ▢ Cranberry sauce homemade or store bought for dipping

Instructions

• Preheat oven to 400 F and lightly grease a baking sheet.
• In a small saucepot heat the stock over medium heat until simmering.
• In another medium saucepot, heat the olive oil over medium heat. Add in the garlic and sage and stir for 30 seconds. Add in the rice and stir until coated, then add the wine. Stir until absorbed, then start to add in the stock, ladle by ladle, stirring constantly until the liquid is absorbed. Continue until the rice reaches an al dente consistency.
• Meanwhile, pierce the potatoes a few times with a fork and microwave for 15-20 minutes until very soft. Scoop the flesh out into a bowl and mash well.
• Once the risotto is cooked, add in the sweet potatoes, pecans, cranberries, apples, vinegar, and cream cheese. Season with salt and pepper to taste.
• Working with one roll at a time, place the wrapper  in front of you on a clean counter. Using your finger, brush a bit of water all around the edges in a border, and add about 2-3 tbsp of filling horizontally in the lower third of the spring roll wrapper. Wrap the bottom corner over the filling then brush a little water onto the now exposed edges of the wrapper. Fold the sides over tightly in towards the middle, then roll the egg roll to close tightly. Make sure to seal any openings or gaps using a bit of water as your super glue. Continue with the remaining spring rolls.
• Spritz the spring rolls with a little olive oil in an oil atomizer and bake for 10 minutes. Remove from the oven, flip the egg rolls and sprinkle the tops with a touch of sea salt. Bake for an additional 10 to 12 minutes or until super crispy and browned. Once finished, transfer to a plate lined with paper towel.
• Serve with cranberry sauce for dipping and enjoy!

Nutrition

Calories240kcal

Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

Have you made these baked spring rolls? Let me know down in the comments below!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.