Veggie Spring Rolls (baked, not fried!)

More times than I’d like to admit I’ve ordered Spring Rolls at an Asian restaurant, thinking I was ordering those thin rice paper noodle wrappers, and not the greasy fried appetizers I call “egg rolls.” I don’t know when I’ll learn that Spring Rolls = fried and Summer Rolls = light and healthy. Sigh. But there’s something about crispy, crunchy Spring Rolls that is so satisfying. So I set out to make a lighter version and I must say, they rock.

These spring rolls were so insanely easy to make! Funk started us off by stir frying the veggies in a soy ginger sauce until they were lightly cooked. Then I rolled the wrappers, baked them, and in less than 20 minutes we had a platter full of perfectly baked spring rolls. Without all that greasy fried fat on the outside, you could actually taste the delicious, fresh veggies on the inside. Now I can get my spring roll fix at home!

You can use any fresh veggies to fill your rolls. We used some broccoli slaw and shredded carrots, which cut down significantly on prep time. I found the wrappers in the refrigerated produce section of the grocery store (near the tofu). You could probably also find them at an Asian specialty market.



  • 1 yellow pepper, sliced and diced
  • 1/2 container of sliced mushrooms, sliced some more
  • 1/2 bag shredded carrots
  • 1/2 bag broccoli slaw
  • soy ginger sauce (not sure how much Funk used…enough to taste good)
  • spring roll wrappers (we used 11)

Stir fry all veggies in the sauce for 5-10 minutes until veggies are slightly cooked, but not totally soft.

Using one wrapper at a time, place some of the veggie mixture in the middle and fold it over like you’re making an envelope. Here’s the picture diagram from the package:



I put them on a cookie sheet that I sprayed with cooking spray, and also sprayed the eggrolls a bit so they’d cook all nice and golden brown.

Then I popped them in the 350 degree oven for about 5-10 minutes and took them out just when they were starting to get brown and crispy.


We enjoyed these (very much) dipped in some sweet and sour sauce.


This meal was too tasty to keep to ourselves. Someone – please go out and cook this ASAP!!!  


  1. Posted October 28, 2010 at 9:54 am | Permalink

    Janel, these look great and so easy to make! I’ll have to try it! What kind of soy ginger sauce do you use? Thanks for sharing the recipe!

  2. Janel
    Posted October 28, 2010 at 10:07 am | Permalink

    Thanks Jessica! I used the soy ginger dressing from Trader Joes but I think any teriyaki sauce would be great!

  3. Posted October 28, 2010 at 1:31 pm | Permalink

    These look amazing, I love that they are baked and not fried.

  4. Posted October 28, 2010 at 7:01 pm | Permalink

    I’ve tried these before. They come out SO good right out of the oven, but then they get all soggy and gross. Did you have this problem? I used the nasoya wonton wrappers.

  5. Janel
    Posted October 28, 2010 at 7:51 pm | Permalink

    there were parts that were definitely soft, but not soggy. I’m eating the leftovers for lunch tomorrow so they might be a bit soggy!

  6. Posted October 29, 2010 at 1:31 am | Permalink

    I just stumbled across this blog — good veggie spring rolls are one of those things I often crave, I will definitely be trying this recipe! Thanks!!

  7. Janel
    Posted October 29, 2010 at 7:30 am | Permalink

    Thanks Jenna! Good luck with your internship 🙂

  8. Claire
    Posted November 24, 2010 at 10:06 am | Permalink

    Made these last night – they were yummy!

  9. Janel
    Posted November 24, 2010 at 10:20 am | Permalink

    Glad you liked them Claire! It’s a great meal to make with leftover ingredients like veggies and rice.

One Trackback

  1. By Dessert Eggrolls: Pumpkin & Pear | EatWellWithJanel on November 1, 2010 at 6:05 am

    […] last week when I made these veggie eggrolls? (Thanks to everyone in the twitter and blog world…and my mom… who told me they went out and […]

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