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

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!
Course Appetizer
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 24 Rolls
Calories 240kcal


  • 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


  • 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!


Calories: 240kcal