Baked Vegetable Spring Rolls Recipe


I love spring rolls, but I’m not ashamed to admit I am picky about them – I’m picky about most foods, so that shouldn’t come as a surprise. This recipe had to meet three criteria for me: all vegetables I liked, baked and not fried, and flavourful enough that I didn’t have to use a dipping sauce. You certainly could still use a sauce, but I prefer to add it to the filling. Clearly this is not a particularly traditional recipe.


As for the filling, I used primarily what I had on hand. Bok choy, diced asparagus, grated carrot, and lentil sprouts made up my filling of choice. I didn’t have mung bean sprouts as might be more traditional. My lentil sprouts were ready this morning so I tossed them in…and they are crunchy and nice in a spring roll!



Makes enough to fill about 8 or 9 spring rolls

1/2 onion
1 clove garlic
1/2 cup sprouts (or more, depending on size of your sprouts)
1 bok choy
1 carrot, peeled
2 stalks asparagus
spring roll sheets (premade, if you make your own then congrats!)
little corn starch


3 tbsp soy sauce
1 tbsp rice wine vinegar
1/2 tbsp sake
1 tsp brown sugar
dash paprika
dash sesame oil

1.  Dice all the veggies into small pieces. Grate the carrot, set these aside.

2. Dice the onion, garlic, and ginger. Sauté the onion (I used coconut oil, but olive or other would be fine). When the onion is soft and starting to brown throw in the garlic and ginger. Let soften up then dump in all the other veggies. If they are all roughly even sizes they can all cook together.

3. When the veggies are almost cooked (about 4-5 minutes), mix together the ingredients for the sauce. If you want to include the sauce in the filling then pour it on now. Alternatively you could save it for dipping, or make about half as much sauce for the filling and use a different dipping sauce of your choice.

4. Let the filling simmer with the sauce on until it reduces. You don’t want the filling to be very wet, so let it sit on a low heat until it mostly absorbs. Then transfer the filling to a bowl or plate and let it cool, as long as you can be patient.

5. Separate your spring roll sheets and mix together a little bowl of water and corn starch. Spoon about two spoonfuls into the wrapper – don’t overfill it! If you’re not sure how to then fold the wrapper, check the back of the package for instructions. You need to fold the bottom up, then the two sides in, then roll up the top. Seal the top flap with the cornstarch/water combo.

6. To bake, set the oven on 375. Put parchment paper on a baking tray, then use a spray cooking oil on the parchment. Lay the spring rolls evenly on the tray, and spray the top with cooking oil (if you don’t trust whatever spray you’re using to be tasty then just brush with some oil). Cook for 10 minutes, flip, then another 7-10 minutes until browned to your liking.

That’s it! Hope you give this a try. I ate a few of these and put the rest in the fridge for leftovers. I’m happy with the result!


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