Baked Spring Rolls
Crispy, flavorful, and irresistibly light, these Baked Spring Rolls are your perfect healthier alternative to the classic fried version. Brimming with a vibrant medley of shredded cabbage, julienned carrots, and crunchy bean sprouts, these rolls deliver a satisfying combination of textures in every bite. Enhanced with aromatic garlic, grated ginger, and a touch of soy sauce, the filling is perfectly seasoned and bursting with fresh, savory flavors. Rolled tightly in delicate spring roll wrappers, these beauties are baked to golden perfection with the help of a light cooking spray, ensuring maximum crispiness without the extra oil. Perfect for appetizers, snacks, or party platters, they pair beautifully with sweet chili sauce for dipping. Quick to prepare and oven-baked in just 15 minutes, these baked spring rolls are a must-try recipe for those seeking a delicious, guilt-free snack option!
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Recipe Information
Ingredients
- 12 pieces Spring roll wrappers
- 2 cups Cabbage, finely shredded
- 1 cup Carrot, julienned
- 1 cup Bean sprouts
- 4 pieces Green onions, chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 as needed Cooking spray
- 1 cup Sweet chili sauce (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large skillet, heat sesame oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
Add the shredded cabbage, carrot, bean sprouts, and green onions to the skillet. Cook for 3-4 minutes until the vegetables soften slightly.
Stir in soy sauce and cook for another 1-2 minutes. Remove from heat and allow the mixture to cool for a few minutes.
In a small bowl, mix cornstarch with water to create a slurry. This will be used to seal the spring rolls.
Take a spring roll wrapper and place it on a clean surface with a corner facing you to form a diamond shape.
Spoon 2-3 tablespoons of the vegetable filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
Brush a little of the cornstarch slurry along the top corner of the wrapper to seal the roll. Repeat with the remaining wrappers and filling.
Arrange the spring rolls on the prepared baking sheet, seam side down. Lightly spray them with cooking spray to help them crisp up in the oven.
Bake for 12-15 minutes, turning them halfway through, until golden brown and crispy.
Serve warm with sweet chili sauce for dipping.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5192 mg | 226% | |
| Total Carbohydrate | 372.0 g | 135% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 145.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
