Baked Spring Rolls Recipe

Name: Baked Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces vermicelli pasta; 1/2 teaspoon sesame oil; 3/4 cup carrots coarsely grated; 1/2 cup scallions, spring or green onions thinly sliced; 1/2 cup water chestnuts canned cut into matchstick pieces; 1/2 cup bamboo shoots cut into matchstick pieces; 1/2 cup snow pea pods thinly sliced; 1/2 cup cabbage savoy very finely; 1/4 cup sunflower seeds; 1 tablespoon sesame seeds toasted; 2 teaspoons ginger root finely grated; 1 teaspoon soy sauce, tamari; 4 teaspoons vegetable oil; 8 8 1/2 diameter rice-paper wrappers 8 1/2 diameter; 1 x plum sauce Optional

Servings: persons

2 ounces vermicelli pasta
1/2 teaspoon sesame oil
3/4 cup carrots coarsely grated
1/2 cup scallions, spring or green onions thinly sliced
1/2 cup water chestnuts canned cut into matchstick pieces
1/2 cup bamboo shoots cut into matchstick pieces
1/2 cup snow pea pods thinly sliced
1/2 cup cabbage savoy very finely
1/4 cup sunflower seeds
1 tablespoon sesame seeds toasted
2 teaspoons ginger root finely grated
1 teaspoon soy sauce, tamari
4 teaspoons vegetable oil
8 8 1/2 diameter rice-paper wrappers 8 1/2 diameter
1 x plum sauce Optional

1
Cook rice vermicelli in boiling water for 3 mins.
2
Drain.
3
Place in a large bowl and toss with sesame oil.
4
Add vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce.
5
Toss again and set aside.
6
Preheat oven 450.
7
Place oil in a small dish.
8
Dip 1 sheet of rice paper into warm water for 15 to 30 seconds, until soft.
9
Place on a dish towel.
10
Brush surface lightly with oil.
11
Spoon 18 of the filling onto bottom edge of rice paper.
12
Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil.
13
Fold in edges, then roll up, brushing surfaces with oil as you roll.
14
Repeat with remaining rice paper sheets and filling.
15
Place each roll seam side down on a foil lined cookie sheet.
16
Bake spring rolls on the lowest oven rack for 15 to 20 minutes turning once, until lightly browned.
17
Serve with plum sauce if desired.

965

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ounces vermicelli pasta, 1/2 teaspoon sesame oil, 3/4 cup carrots coarsely grated, 1/2 cup scallions, spring or green onions thinly sliced, and more.

Yes, Baked Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions