Recipes
Asian

Baked Spring Rolls

Crisp, golden spring rolls packed with crunchy veg and baked (not deep-fried) for a lighter starter.

Ingredients

  • 8 spring roll wrappers
  • 2 cups shredded cabbage
  • 1 carrot, grated
  • 1 cup bean sprouts
  • 2 spring onions
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • Olive oil spray

Method

  1. 1

    Stir-fry the cabbage, carrot, sprouts, spring onion, ginger, soy and sesame oil 3 minutes; cool.

  2. 2

    Roll spoonfuls tightly in the wrappers, sealing the edge with water.

  3. 3

    Place on a lined tray and mist with olive oil.

  4. 4

    Bake at 200°C (400°F) for 18–20 minutes, turning, until crisp.

  5. 5

    Serve with a light dipping sauce.

Swaps & variations

  • Add cooked prawns or chicken
  • Air-fry at 200°C for 12 minutes
  • Rice-paper wrappers for gluten-free

Storing & freezing

Best fresh; re-crisp in the oven.

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