Spring rolls are one of our favourite Chinese take out dishes, but in this version they are made more wholesome with only a vegetable filling and baked until crisp.
Feel free to experiment with your own fillings on top of this vegan suggestion. Capsicum, Asian mushrooms, carrot and zucchini are all great fillings. Make sure to pack the ingredients right in for a more nutritious and satisfying roll. For a non-vegan version you could mix in some shredded chicken or barbecue duck.
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Baked Spring Rolls
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These healthy baked spring rolls are filled with a vibrant mix of grated raw vegetables and baked to crispy perfection, offering a wholesome twist on a classic Chinese takeout favorite.
Ingredients
- 20 spring roll paper sheets
- Cooking oil spray
- 500g (1lb) rainbow salad mix (grated raw carrot, cabbage, and beetroot)
- 1/2 bunch fresh coriander (cilantro), chopped
- 2 tbsp sesame seeds
Instructions
- Preheat the oven to 200°C (180°C fan-forced, 400°F, gas mark 6). Line a baking tray with baking paper.
- Place a spring roll paper sheet in front of you. Add a small amount of the rainbow salad mix, a sprinkle of chopped coriander, and a few sesame seeds onto the sheet.
- Fold the bottom edge over the filling, then fold in the sides and roll up tightly to enclose the filling. Repeat with the remaining sheets and filling.
- Place the spring rolls on the prepared baking tray and lightly spray with cooking oil.
- Bake in the preheated oven for 15 minutes, or until the spring rolls are golden brown and crisp.
- Serve immediately with your choice of dipping sauce.
Notes
- Feel free to experiment with different vegetable fillings such as capsicum, Asian mushrooms, carrot, and zucchini.
- For a non-vegan version, you can add shredded chicken or barbecue duck.
- Ensure the rolls are packed tightly for a more satisfying bite.
- Serve with a dipping sauce of your choice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Recipe from Martyna’s new e-cookbook, My Whole Food Philosophy. 
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Frequently Asked Questions
Can I add protein to make these more filling?
Yes — the article and notes both mention that shredded chicken or barbecue duck work well mixed into the vegetable filling for a non-vegan version. The base filling is 500g of rainbow salad mix (grated carrot, cabbage, and beetroot) with fresh coriander and sesame seeds.
Why does the recipe say to pack the filling tightly?
The article specifically says to pack the ingredients in tightly “for a more nutritious and satisfying roll.” A loosely filled roll will also be more likely to fall apart during the 15-minute bake at 200°C (400°F).
What other vegetables work well as fillings?
The article suggests capsicum (bell pepper), Asian mushrooms, carrot, and zucchini as good alternatives or additions to the base rainbow salad mix. The notes echo this, encouraging experimentation with different combinations.
