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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
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 150
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.