Baked Spring Rolls Recipe

These baked spring rolls are a healthy, crispy, and flavorful snack or appetizer, packed with fresh vegetables, shrimp, and a touch of sesame oil for added richness.

Unlike traditional fried spring rolls, this baked version gives you all the crunch and flavor without the extra oil.

The rice paper turns golden and crisp in the oven, while the filling stays light and aromatic, with a balance of sweetness from the shrimp, freshness from the vegetables, and a savory depth from the soy sauce and sesame oil.

Why You’ll Love This Recipe

These baked spring rolls are light, healthy, and simple to prepare. With fresh vegetables and shrimp wrapped in delicate rice paper, they bake up to a crispy perfection in just 15 minutes. They’re perfect for meal prep, parties, or as a snack.

Not only are they healthier than fried spring rolls, but they’re also quick to make and fully customizable. You can easily swap out ingredients to fit your dietary preferences.

Baked Spring Rolls Recipe Ingredients

1. 8 pieces rice paper
2. 1 cup shredded carrots
3. 1 cup finely chopped cabbage
4. 1/2 cup bean sprouts
5. 1/2 cup cooked shrimp, chopped
6. 1 tablespoon soy sauce
7. 1 teaspoon sesame oil
8. 2 teaspoons toasted sesame seeds
9. 1 egg, beaten (to seal edges)
10. Cooking spray (for a golden, crispy finish)

Spotlight on Key Ingredients

1. Rice Paper
Texture: Delicate and slightly sticky
Flavor: Mild, allowing the filling to shine

2. Shrimp
Texture: Sweet and firm
Flavor: Briny and rich, providing a savory contrast to the vegetables

3. Soy Sauce & Sesame Oil
Texture: Lightly coats the filling
Flavor: Umami depth from the soy sauce and toasted richness from sesame oil

Kitchen Tools You’ll Need

1. Baking sheet: for baking spring rolls
2. Parchment paper or silicone mat: to prevent sticking
3. Bowl of warm water: for soaking rice paper
4. Clean towel: for laying out rice paper
5. Pastry brush or spoon: for egg wash and oiling
6. Sharp knife: for chopping vegetables and shrimp

Ingredient Substitutions for Different Needs

1. No Shrimp: Use tofu, chicken, or mushrooms for a vegetarian option
2. No Sesame Oil: Use olive oil or vegetable oil
3. No Soy Sauce: Use tamari for a gluten-free version
4. No Cabbage: Use spinach or kale
5. No Bean Sprouts: Use zucchini or cucumbers for crunch

Baked Spring Rolls

These baked spring rolls offer a crispy, golden exterior similar to traditional fried versions but without the excess oil. Filled with a crunchy mix of vegetables and protein, they bake to a satisfying crunch, making for an easy, healthier snack or appetizer. Their inviting aroma and attractive appearance make them perfect for sharing at any gathering.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 130

Ingredients Equipment Method

Ingredients

  

• 8 pieces rice paper delicate and slightly sticky; soak just until soft
• 1 cup shredded carrots for crunch and sweetness
• 1 cup finely chopped cabbage adds crunch and freshness
• 1/2 cup bean sprouts adds lightness and texture
• 1/2 cup cooked shrimp chopped for bites of sweetness and brininess
• 1 tablespoon soy sauce for umami depth
• 1 teaspoon sesame oil adds toasted aroma and flavor
• 2 teaspoons toasted sesame seeds for crunch and nuttiness
• 1 egg beaten egg to seal the edges
• as needed cooking spray light spray on rolls before baking

Equipment

• Baking sheet
• Silicone brush
• Sharp knife
• Large bowl of warm water

Method

 

1. Arrange all your ingredients and tools so everything is ready for quick assembly — this helps keep the process smooth and fun.
   
2. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment or a silicone mat to prevent sticking.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. 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.
   
7. Place each rolled spring roll seam-side down on the prepared baking sheet. Repeat with remaining rice papers and filling.
   
8. Lightly spray or brush the tops of the rolls with cooking spray or a little oil for a golden, crispy finish.
   
9. Bake in the preheated oven for 15-18 minutes, turning once halfway through, until the edges are golden brown and crispy.
   
10. Remove the baked spring rolls from the oven, and let them rest for 2-3 minutes to set the crust.
    
11. Serve the crispy, golden spring rolls warm with your favorite dipping sauces, like sweet chili or soy sauce, for maximum flavor and enjoyment.
    

Nutrition Information

Common Mistakes to Avoid

• Over-soaking Rice Paper: Don’t soak the rice paper too long to prevent tearing.
• Under-sealing: Make sure the edges are sealed with egg to prevent the filling from spilling out during baking.
• Overstuffing: Too much filling can make it difficult to roll and result in spills.
• Not Spraying with Oil: This step helps achieve a crispy, golden exterior.
• Not Flipping Halfway: Flip the rolls halfway through baking to ensure even crisping on both sides.

Cooking Tips and Tricks

1. Use Warm Water for Rice Paper: Briefly dip the rice paper until just pliable, not soggy.
2. Roll Tightly: For even cooking, roll tightly without overstuffing.
3. Spray or Brush Lightly with Oil: Ensures a crispy texture without excess oil.
4. Use Fresh Vegetables: Fresh, crisp vegetables help maintain a nice texture after baking.
5. Allow Resting Time: Let the rolls rest after baking to firm up the crust and keep them from falling apart.

Delicious Variations You Should Not Miss

Feel free to experiment with different fillings and flavors.

1. Spicy Spring Rolls: Add a dash of chili flakes or Sriracha to the filling for heat.
2. Vegetarian Version: Replace shrimp with tofu or mixed vegetables.
3. Curry Flavor: Add curry powder to the filling for an aromatic twist.
4. Asian-Inspired: Add a drizzle of hoisin sauce or peanut sauce for extra flavor.
5. Herb-Infused: Add fresh basil, mint, or cilantro for a refreshing flavor.
6. Cheesy Version: Add a handful of shredded cheese to the filling.
7. Crispy Coating: Brush the rolls with breadcrumbs for added texture.

Try More Healthy Snack Recipes

1. Baked Eggplant Fries
2. Baked Onion Rings
3. Baked Cheese Crackers
4. Rustic Puff Pastry Bites
5. Vegan Pasta Bake

Best Make-Ahead and Storage Tips

• Prep Ahead: Assemble the rolls and refrigerate them until ready to bake.
• Fridge Storage: Store baked spring rolls for up to 2 days in an airtight container.
• Freezer Friendly: Freeze unbaked spring rolls for up to 1 month.
• Reheat Tip: Reheat in the oven or air fryer to restore crispiness.
• Best Fresh: Serve immediately for optimal texture and flavor.

Frequently Asked Questions

1. Can I make these ahead of time?
   Yes, you can assemble the rolls and refrigerate them before baking.
2. Can I freeze these spring rolls?
   Yes, freeze unbaked spring rolls and bake them directly from the freezer.
3. What should I serve with these spring rolls?
   Serve with dipping sauces like sweet chili, soy sauce, or tahini.
4. Can I make these vegetarian?
   Yes, simply substitute the shrimp with tofu or extra vegetables.
5. How do I know when they’re done?
   They should be golden and crispy, with a slight puff on the edges.
6. Do they reheat well?
   Yes, reheat in the oven or air fryer for the best crispy texture.
7. Can I use store-bought wrappers for the spring rolls?
   Yes, you can use pre-made spring roll wrappers, available at most grocery stores or Asian markets, to save time.
8. Can I make these spring rolls ahead of time?
   Yes, you can assemble the spring rolls ahead of time and store them in the refrigerator for up to 4 hours before baking.
9. Can I freeze the spring rolls?
   Yes, you can freeze the unbaked spring rolls. Place them on a baking sheet to freeze individually, then store in an airtight container for up to 2 months.
10. What dipping sauces pair well with baked spring rolls?
    Sweet chili sauce, soy sauce, or peanut sauce are excellent dipping choices for these spring rolls.

Anjali Arora

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.