Switching from frying to baking for spring rolls feels like a little victory in the kitchen. It’s about getting that same crispy crunch without the greasy mess or the splatter. Plus, it’s a lot easier to get everyone served at once without worrying about overcooking or oil temperature. Honestly, it’s made a staple snack into something I can whip up anytime for weeknights or lazy weekends.
Baking transforms this dish into a more everyday kind of treat—something I don’t feel guilty about, even if I go back for seconds. The smell of toasted sesame and crispy edges baking in the oven is just as inviting as that first bite. And the best part? It’s a simple swap that keeps the texture intact but cuts down on the fuss and fat. You get that satisfying crunch, minus the deep-fried guilt, which makes me actually want to make them more often.
Focusing on baking spring rolls instead of frying transforms the dish from indulgence to everyday comfort, making it accessible without sacrificing that crispy, golden crunch.
Why This Recipe Matters
- I first started baking spring rolls after a failed attempt at frying them during a busy weeknight. The kitchen filled with that warm, toasty aroma, and I realized how much I missed that crispy crunch without the heavy oil. It was a small moment of kitchen rebellion—finding a way to enjoy a favorite snack with less fuss and mess.
- Ever since, I’ve tweaked and adjusted the filling to suit what’s in my fridge—sometimes extra veggies, sometimes a bit more spice. Baking turned what felt like a treat into a reliable, weeknight-friendly go-to. Now, it’s the smell of sesame and toasted rice paper that signals dinner’s ready, instead of the splatter and grease from frying.
- heading: ‘The story behind this recipe’
Key Ingredients and Tips
- Rice paper: I love how it’s delicate yet sturdy enough to hold fillings without tearing, but it can be a bit sticky. Dip it in warm water just until it’s soft—no more, or it gets too fragile to handle.
- Vegetable filling: I use a mix of shredded carrots, cabbage, and bean sprouts for crunch and freshness. If you’re short on time, frozen stir-fry veggies work—just thaw and drain well to avoid sogginess.
- Shrimp or chicken: I prefer cooked, chopped shrimp for that sweet, briny bite, but cooked chicken works just as well. Make sure they’re fully cooked and cooled before filling to keep things tidy.
- Seasonings: A splash of soy sauce and a dash of sesame oil bring umami and depth. If you want more spice, add a pinch of chili flakes—just enough to tingle the tongue without overpowering.
- Sesame seeds: Toasted sesame seeds add a nutty aroma and crunch in every bite. Don’t skip them—they really elevate the flavor and add that smoky, toasted note that makes the filling special.
- Egg wash: A beaten egg brushed on the edges helps seal the spring rolls securely. It’s the little glue that keeps everything together during baking, so don’t be skimpy.
- Cooking spray: A light spray of oil on the rolls before baking ensures a golden, crispy exterior. Use a spray with a fine mist—too much can make them greasy, too little, they won’t crisp up properly.
Spotlight on key ingredients
Vegetable filling:
- Rice paper: I love how it’s delicate yet sturdy enough to hold fillings without tearing, but it can be a bit sticky. Dip it in warm water just until it’s soft—no more, or it gets too fragile to handle.
- I use a mix of shredded carrots, cabbage, and bean sprouts for crunch and freshness. If you’re short on time, frozen stir-fry veggies work—just thaw and drain well to avoid sogginess.
- Shrimp or chicken: I prefer cooked, chopped shrimp for that sweet, briny bite, but cooked chicken works just as well. Make sure they’re fully cooked and cooled before filling to keep things tidy.
Sesame seeds and egg wash:
- Toasted sesame seeds: They add a nutty aroma and crunch in every bite. Don’t skip them—they really elevate the flavor and add that smoky, toasted note that makes the filling special.
- Egg wash: A beaten egg brushed on the edges helps seal the spring rolls securely. It’s the little glue that keeps everything together during baking, so don’t be skimpy.
Notes for ingredient swaps
- Rice paper: I prefer the delicate, slightly chewy texture for wrapping; you can try egg roll wrappers for a sturdier, crunchier bite if you like more bite and less fragility.
- Vegetable filling: Shredded zucchini can replace cabbage for a lighter, more watery crunch; just squeeze out excess moisture to avoid sogginess.
- Shrimp or chicken: Tofu works great as a vegetarian option — firm and absorbent, it takes on sauces well and stays tender during baking.
- Seasonings: Oyster sauce can be a savory swap for soy sauce, adding a richer umami; for a brighter note, try a splash of rice vinegar instead.
- Sesame seeds: Toasted sunflower seeds give a similar nutty aroma but with a slightly milder flavor, good if sesame allergies are a concern.
- Egg wash: Milk or a light brush of oil can seal the edges if you’re avoiding eggs; it won’t be quite as sticky but still helps with sealing.
- Cooking spray: Light olive oil spray or even a mist of avocado oil works well for browning, giving a slightly different flavor but still crisp and golden.
Equipment & Tools
- Baking sheet: Provides a flat surface for baking the rolls evenly.
- Silicone brush: For applying egg wash or oil to help with browning.
- Sharp knife: To cut and prepare filling ingredients cleanly.
- Large bowl of warm water: To soften rice paper without tearing.
Step-by-step guide to baked spring rolls
- Gather all your equipment: a baking sheet, a silicone brush, a sharp knife, and a large bowl of warm water for soaking rice paper.
- Preheat your oven to 200°C (390°F). Line the baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the filling: in a bowl, mix shredded carrots, finely chopped cabbage, bean sprouts, and your choice of cooked shrimp or chicken. Add soy sauce, sesame oil, and toasted sesame seeds. Stir well and set aside.
- Soften the rice paper: dip one sheet at a time into warm water for about 5 seconds until just pliable. Lay flat on a clean surface or a damp towel.
- Fill the spring rolls: place a small spoonful of filling near the bottom edge of the rice paper. Fold the sides inward, then roll tightly from bottom to top, sealing the edge with a light brush of beaten egg if needed.
- Arrange the assembled rolls on the prepared baking sheet, seam side down. Lightly spray or brush the tops with cooking spray or a little oil for golden color.
- Bake for 15-18 minutes: until the edges are crisp and golden brown. Check after 10 minutes to ensure they aren’t browning too quickly, and rotate the tray if needed.
- Check for doneness: the rolls should be crispy, golden, and hot inside. The filling should be steaming and cooked through.
- Remove from oven and let rest for 2-3 minutes. Serve warm with dipping sauces like sweet chili or soy-based sauce.
- Enjoy the crispy texture and smoky aroma of your baked spring rolls, fresh out of the oven!
Let the rolls rest for a few minutes to firm up before serving. Plate them neatly, drizzle with your favorite dipping sauce, and enjoy the crispiness while hot.
How to Know It’s Done
- Golden, crisp exterior with even color.
- Filling is hot and steaming, not cold or soggy.
- Seams are sealed tightly without open edges or tears.
Baked Spring Rolls
Ingredients
Equipment
Method
- Arrange all your ingredients and tools so everything is ready for quick assembly — this helps keep the process smooth and fun.
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment or a silicone mat to prevent sticking.
- Combine shredded carrots, chopped cabbage, bean sprouts, chopped shrimp, soy sauce, sesame oil, and toasted sesame seeds in a bowl. Mix well until everything is evenly coated and set aside.
- Fill a large bowl with warm water and briefly dip one rice paper sheet at a time for about 5 seconds until just pliable — avoid soaking too long to prevent tearing.
- Lay the softened rice paper flat on a clean, damp towel, then spoon a small amount of filling about 1 inch from the bottom edge.
- Fold in the sides of the rice paper over the filling, then tightly roll from bottom to top, sealing the edge with a light brush of beaten egg to keep everything secure.
- Place each rolled spring roll seam-side down on the prepared baking sheet. Repeat with remaining rice papers and filling.
- Lightly spray or brush the tops of the rolls with cooking spray or a little oil for a golden, crispy finish.
- Bake in the preheated oven for 15-18 minutes, turning once halfway through, until the edges are golden brown and crispy.
- Remove the baked spring rolls from the oven, and let them rest for 2-3 minutes to set the crust.
- Serve the crispy, golden spring rolls warm with your favorite dipping sauces, like sweet chili or soy sauce, for maximum flavor and enjoyment.
Tips for perfect baked spring rolls
- mini-head: Use a light, even spray of oil before baking for a uniformly crispy crust.
- mini-head: Dip rice paper briefly in warm water—just until soft, no longer, to prevent tearing.
- mini-head: Keep fillings cool and not overly moist; excess moisture can cause sogginess during baking.
- mini-head: Seal edges thoroughly with egg wash or water to prevent filling from escaping during baking.
- mini-head: Rotate the baking sheet halfway through baking to ensure even color and crispness.
- mini-head: Check for doneness by ensuring rolls are golden and fillings are steaming hot inside.
- mini-head: Rest baked rolls for a couple of minutes to let the crust set before serving.
Common mistakes and how to fix them
- FORGOT to preheat oven → Do it at least 10 minutes prior.
- DUMPED filling too early → Keep fillings cool and dry for best rolling.
- OVER-TORCHED rolls → Reduce oven temperature or bake shorter.
- SILICONE brush missed edges → Use for even sealing and browning.
Quick fixes and pantry swaps
- When rolls crackle loudly → Spray rolls lightly with oil before baking.
- If filling leaks out → Seal edges thoroughly with egg wash or water.
- Splash water on the oven door → Clears steam for better browning.
- Patch torn rice paper → Use a tiny dab of egg wash to seal tears.
- DUMPED filling too soggy → Drain excess moisture before filling.
Prep, store, and reheat tips
- Prepare the filling and assemble the rolls up to a day in advance; keep them covered in the fridge to prevent drying out, which can make the wrappers brittle.
- Store baked spring rolls in an airtight container in the fridge for up to 2 days. Reheat in a 180°C (350°F) oven for 8-10 minutes until crisp, with a slight shimmer of oil and a warm aroma.
- For longer storage, freeze baked rolls for up to a month. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Reheat directly from frozen, adding a few extra minutes to regain crispness.
- Reheating can sometimes make the rolls less crispy. To restore crunch, broil them for 2-3 minutes, watching carefully so they don’t burn. The smell of toasted sesame and golden edges should reappear.
Top questions about baked spring rolls
1. How do I keep rice paper from tearing?
Use warm water to soften rice paper just until pliable, about 5 seconds. Over-soaking makes it fragile.
2. What’s the ideal baking time and temp?
Bake at 200°C (390°F) for 15-18 minutes until golden and crispy. Check at 10 minutes to prevent overbaking.
3. How do I prevent soggy rolls?
Ensure fillings are cooled before wrapping to avoid sogginess. Excess moisture can cause the exterior to be chewy instead of crispy.
4. How do I seal spring rolls properly?
Seal edges with beaten egg or a little water to keep filling inside during baking. Proper sealing is key for crispness.
5. Can I skip the oil spray?
Use a light spray of cooking oil before baking to help rolls turn golden and crispy, without excess grease.
6. How should I store leftover baked spring rolls?
Store baked rolls in an airtight container in the fridge for up to 2 days. Reheat in a 180°C (350°F) oven for 8-10 minutes.
7. Can I freeze baked spring rolls?
For longer storage, freeze unbaked or baked rolls up to a month. Reheat directly from frozen for best crispness.
8. How do I reheat to keep them crispy?
To re-crisp, broil rolls for 2-3 minutes until golden and fragrant, watching carefully so they don’t burn.
9. What’s the best way to seal the edges?
Use a silicone brush for even egg wash application, ensuring all edges are sealed and well-coated for browning.
10. Why do my spring rolls leak during baking?
If filling leaks, double-check the seal and make sure the roll is tight. Use a tiny bit of egg wash if needed.
Baking spring rolls might seem simple, but it’s those little details—like sealing thoroughly or watching for that perfect golden hue—that really make a difference. There’s a quiet satisfaction in knowing you’ve achieved that crispy crunch without the mess of frying. It’s a small way to make a familiar dish feel fresh and a bit more doable on busy nights.
This dish is a reminder that sometimes swapping one method for another can bring new life to a favorite. Plus, the smell of toasted sesame and baked breading filling the kitchen is just enough to make you pause and smile. It’s a humble dish, but one worth making often, especially when you want something crispy, comforting, and just a little special.
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
