Name: Baked Spring Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 8 pieces spring roll wrappers (rice paper or wheat wrappers); 1 cup shredded carrots; 1 cup shredded cabbage; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1 tablespoon oil spray (for crisping); 1 egg beaten egg (optional, for shiny finish); to taste sesame seeds (for topping)

I’ve always loved spring rolls for their crunch and fresh flavors, but frying them always felt like a messy, greasy chore. One day, I decided to bake them instead, aiming for that same crispy exterior without the oil splatters and lingering grease. Turns out, you get a surprisingly satisfying crunch, and it’s way easier to keep an eye on them in the oven.

This baked version isn’t just healthier; it’s also a little more forgiving. No need to heat up a pot of oil or worry about the temperature dropping mid-fry. Plus, the oven’s even heat helps turn out a uniform, golden crust every time. It’s perfect for those nights you crave something crispy but want to keep things simple and clean in the kitchen.

This recipe transforms the usual fried spring rolls into a healthier baked version, proving you don’t need deep-frying to get that crispy, golden exterior. It’s a game of balance—crisp enough to bite into, without the fuss of hot oil splatters and greasy hands. I stumbled on this method after too many kitchen mishaps with oil and wanted something simpler, yet just as satisfying.

The story behind this recipe

I first made these baked spring rolls after a weekend of too much fried food. I craved something crispy but a little gentler on the stomach and the kitchen. Baking seemed like a lazy, smart way to get that crunch without the mess.
The idea clicked when I realized I could get a golden, crispy shell with just a light brush of oil. It was a small victory—more control, less fuss. Now, I keep this recipe handy, especially when I want something satisfying without the greasy aftermath.
heading: “The inspiration behind this recipe”

Ingredient Breakdown: Key Components

Spring roll wrappers: I prefer the rice paper variety for their delicate crunch, but traditional wheat wrappers work just as well if you want a sturdier bite. Keep them covered with a damp towel to prevent drying out.
Vegetable filling: I love a mix of shredded carrots, cabbage, and a splash of soy sauce. For extra flavor, toss in a dash of sesame oil—gives it a smoky aroma that really wakes up the filling.
Cooking oil spray: A light mist is all you need to help the edges crisp up beautifully. Too much, and the rolls might turn greasy instead of crispy.
Egg wash (optional): Brushing with a beaten egg before baking gives that shiny, golden finish. Skip if you want a more matte look or are vegan.
Dipping sauce: I keep a simple soy and rice vinegar mix, bright with a touch of honey. It’s the perfect tangy counterpoint to the savory rolls—think zesty, not overpowering.
Herbs: Fresh cilantro or mint leaves add a burst of freshness—don’t skip these if you want that lively, green flavor that cuts through the richness.
Sesame seeds: Sprinkled on top before baking, they toast up nicely, adding a nutty aroma and a slight crunch that makes the presentation pop.

Spotlight on key ingredients

Spring roll wrappers:

I prefer rice paper for their delicate, translucent look and crisp bite. Keep them covered with a damp towel to prevent drying out.
Vegetable filling: Shredded carrots, cabbage, and a splash of soy sauce. The crunch and fresh sweetness make every bite lively and satisfying.
Cooking oil spray: Just a light mist. Too much, and the rolls turn greasy instead of crisp, but just enough gives that shiny, golden finish.

Herbs and seeds:

Fresh herbs: Cilantro or mint add a burst of green, aromatic freshness. Their bright, zesty notes contrast beautifully with the savory filling.
Sesame seeds: Sprinkled before baking, they toast up to add a nutty aroma and a slight crunch. They make the presentation look inviting and add depth to the flavor.

Notes for ingredient swaps

Vegetarian options: Use mushrooms or tofu instead of pork or shrimp. They bring umami and a meaty texture, though they won’t be as juicy.
Gluten-Free: Rice paper wrappers are naturally gluten-free, but check labels if store-bought. Wheat wrappers can be swapped with rice or other gluten-free alternatives for a similar crunch.
Vegan: Skip eggs for sealing or brushing; substitute with a little water mixed with cornstarch for sealing and oil for brushing. The texture stays crisp, but the shine might be a touch softer.
Low-Sodium: Use reduced-sodium soy sauce or tamari. It still adds flavor but keeps saltiness in check, especially if serving with salty dipping sauces.
Fresh Herbs: Swap cilantro or mint with basil or Thai basil. They offer different aromatic qualities but keep that green, lively punch.
Oil: Light cooking spray or a brush of sesame oil works for crisping without excess greasiness. Too much oil can make the rolls greasy and heavy.
Dipping Sauces: Soy-vinegar mix can be replaced with sweet chili or peanut sauce for a richer, creamier dip that complements the baked crispness.

Equipment & Tools

baking sheet: To hold the spring rolls while baking evenly.
parchment paper: Prevent sticking and make cleanup easier.
brush: To apply egg wash or oil for crisping.
spray bottle: To lightly mist rolls with oil for even browning.

Step-by-step guide to baked spring rolls

Gather your equipment: a baking sheet, parchment paper, a brush, and a spray bottle. Preheat your oven to 200°C (390°F).
Prepare the filling: combine shredded vegetables with soy sauce, sesame oil, and a pinch of salt. Mix well and set aside.
Lay out a spring roll wrapper on a damp towel to prevent drying. Spoon about 2 tablespoons of filling near one corner.
Fold the corner over the filling, then tightly roll up, tucking in the sides as you go. Seal the edge with a little water or beaten egg.
Place the rolled spring rolls on the parchment-lined baking sheet, seam side down. Lightly spray or brush with oil for crispness.
Optionally, brush the tops with beaten egg for a shiny, golden finish. Sprinkle with sesame seeds if desired.
Bake in the oven for about 20-25 minutes, turning halfway through. Watch for a golden-brown, crispy exterior.
Once baked, remove from oven and let rest for 5 minutes. Serve with your favorite dipping sauce—soy, sweet chili, or tangy vinegar.
Check for doneness: the rolls should be evenly golden, crispy on the outside, and the filling hot and slightly oozy when cut.

Let the rolls rest for 5 minutes to set the crust. Serve warm with dipping sauces. For extra crunch, briefly re-bake if needed.

How to Know It’s Done

The outside is deep golden and crispy, not pale or soggy.
The filling is hot, with steam escaping when sliced.
The edges are sealed well, with no filling leaking out during baking.