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!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2

In a large skillet, heat sesame oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.

Step 3

Add the shredded cabbage, carrot, bean sprouts, and green onions to the skillet. Cook for 3-4 minutes until the vegetables soften slightly.

Step 4

Stir in soy sauce and cook for another 1-2 minutes. Remove from heat and allow the mixture to cool for a few minutes.

Step 5

In a small bowl, mix cornstarch with water to create a slurry. This will be used to seal the spring rolls.

Step 6

Take a spring roll wrapper and place it on a clean surface with a corner facing you to form a diamond shape.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Bake for 12-15 minutes, turning them halfway through, until golden brown and crispy.

Step 11

Serve warm with sweet chili sauce for dipping.

Nutrition Facts

Serving size	1246.3 grams (1246.3g)

Amount per serving	% Daily Value*
Calories	1716

Total Fat 16.60g	21%
Saturated Fat 2.30g	12%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 5192mg	226%
Total Carbohydrate 372.00g	135%
Dietary Fiber 24.00g	86%
Total Sugars 145.00g
Protein 25.40g	51%

Vitamin D 0IU	0%
Calcium 350mg	27%
Iron 8mg	47%
Potassium 1999mg	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.

Source of Calories

Fat: 8.6%

Protein: 5.8%

Carbs: 85.6%