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Crispy Overnight Spring Rolls Recipe with Sweet Maple Dijon Glaze

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These crispy overnight spring rolls with a sweet maple Dijon glaze are an easy, make-ahead appetizer that delivers a perfect crunch and a delicious sweet-savory flavor.

Ingredients

Scale
  • 10–12 spring roll wrappers (rice paper or wheat-based; rice paper preferred)
  • Shredded cabbage (green and purple mix)
  • Grated carrots
  • Thinly sliced shiitake mushrooms (fresh or dried rehydrated)
  • 2 cloves minced garlic
  • 1 tablespoon grated fresh ginger
  • Chopped green onions
  • 2 tablespoons low sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 cup cooked vermicelli noodles or glass noodles (optional)
  • Salt and freshly cracked black pepper to taste
  • 1/4 cup pure maple syrup (Grade A, amber preferred)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Optional pinch of chili flakes
  • Neutral oil spray or brush (canola or vegetable oil) for baking

Instructions

  1. Prepare the filling: In a large skillet over medium heat, warm 1 tablespoon sesame oil. Add minced garlic and grated ginger, sauté until fragrant (about 30 seconds).
  2. Add sliced shiitake mushrooms and cook until softened, about 3-4 minutes.
  3. Stir in shredded cabbage, grated carrots, and green onions. Cook for another 5 minutes, stirring often, until veggies are just tender but still crisp.
  4. Season with soy sauce, salt, and pepper. Remove from heat and let cool slightly.
  5. If using vermicelli noodles, soak according to package instructions, drain, chop roughly, and fold into the cooled vegetable mixture.
  6. Assemble the spring rolls: Fill a shallow dish with warm water (if using rice paper wrappers). Dip one wrapper briefly until pliable, then lay flat on a clean surface or damp towel.
  7. Place about 2 tablespoons of filling near the edge closest to you. Fold sides in, then roll tightly but gently away from you, keeping filling snug inside.
  8. Lay rolls on a parchment-lined baking sheet with space between. Cover with a damp towel and refrigerate overnight or at least 4 hours to let flavors develop and wrappers firm up.
  9. Make the glaze: Whisk together maple syrup, Dijon mustard, apple cider vinegar, and chili flakes (if using) in a small bowl. Adjust sweetness or tang to taste.
  10. Preheat oven to 400°F (200°C). Lightly brush or spray rolls with oil for a golden crunch.
  11. Bake on middle rack for 20-25 minutes, turning once halfway through, until deep golden and crisp.
  12. Drizzle the sweet maple Dijon glaze over hot spring rolls or serve on the side for dipping.

Notes

Do not skip the overnight chilling step to firm up wrappers and meld flavors. Use a light hand when rolling to avoid tearing. Brush or spray oil before baking for best crispness. Flip rolls halfway through baking for even color. Avoid overcrowding the baking sheet. For gluten-free, use tamari instead of soy sauce and rice paper wrappers. For low-carb, substitute vermicelli noodles with almond flour. Reheat leftovers in oven to maintain crispness. Freeze uncooked rolls on a baking sheet before storing in freezer bag; bake from frozen adding extra cook time.

Nutrition

Keywords: spring rolls, crispy spring rolls, maple Dijon glaze, appetizer, make-ahead, vegetarian option, gluten-free option

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