crispier than your ex’s texts.
Table of contents
About this Recipe
These baked spring rolls are the perfect balance of crunchy and savory, making them a delightfully healthy option for anyone craving a delicious snack. The combination of fresh, vibrant vegetables and simple ingredients makes them easy to prepare while still offering a satisfying meal. Not only are these spring rolls packed with nutrients—thanks to the colorful veggies and low-sodium sauces—but they also bake up perfectly crispy without all the extra oil. The simplicity of this recipe makes it a great option for those who want to eat clean without spending too much time in the kitchen. Whether you’re looking for a snack, appetizer, or a quick meal, these spring rolls are sure to win over anyone. Why did I make them? Because I wanted a crispy, healthy treat that could easily be enjoyed without the guilt—plus, I love a good sweet and sour sauce!
Step-by-step short instructions
Ingredient Notes & Substitutes
Filling
Red bell pepper: Red bell peppers are sweet, mild, and full of antioxidants, making them a great addition to any dish. They add color and a slight crispness to the spring rolls. You can substitute them with yellow or orange bell peppers for a slightly different flavor, but red peppers offer the best sweetness.
Shredded cabbage and julienned carrots (coleslaw mix): The coleslaw mix gives the filling a satisfying crunch and fresh flavor. The cabbage is high in fiber and vitamin C, while the carrots add a touch of natural sweetness and beta carotene. You can also use other cruciferous veggies like bok choy or napa cabbage for variety.
Low sodium soy sauce: This is the foundation of the savory umami flavor. Using low-sodium soy sauce helps keep the dish healthier by reducing sodium intake, but still provides that essential soy sauce taste. Tamari is a great soy-free alternative.
Teriyaki sauce: Teriyaki sauce brings a hint of sweetness and depth to the spring rolls, with its mix of soy sauce, sugar, and mirin. You can substitute it with a gluten-free version if desired.
Rice papers batter
Tahini: Tahini is a creamy paste made from sesame seeds. It adds richness to the batter, giving the spring rolls a nice crispy coating when baked. If you’re allergic to sesame, sunflower seed butter can work as a substitute.
Chickpea flour: helps thicken the batter and bind everything together, creating a crispy texture when baked. It’s also a gluten-free option for those avoiding wheat flour.
Date syrup: Date syrup provides natural sweetness to the batter, making the spring rolls subtly sweet without refined sugars.
Recipe card with notes
Baked Rice Paper Spring Rolls
Equipment
- Non-stick pan - can be used for dipping the rice papers
- wide deep vessel for dipping rice papers
Ingredients
- 1/2 red bell pepper
- 200 g shredded cabbage and julienned carrots (coleslaw mix)
- 2 tbsp low sodium soy sauce
- 1 tbsp teriyaki sauce
- 1 tbsp mushroom sauce
- 2 tbsp tahini
- 1 tsp chickpea flour
- 1 tsp date syrup
- 1 cup water
- 1 tbsp low sodium soy sauce
- 1 tbsp ketchup
- 2 tbsp fresh lemon juice
- 1 tbsp rice vinegar
- 2 tbsp agave syrup
- 1 tbsp low sodium soy sauce
- 12 rice papers (square papers are best)
Instructions
- Prep the vegetables: Cut the red bell pepper into thin strips (half lengthwise).
- Cook the peppers: Heat a non-stick pan over medium heat, add the pepper strips (no oil), and cook until slightly softened.
- Add cabbage and carrots: Add the shredded cabbage and julienned carrots (or coleslaw mix) to the pan and fry until the carrots begin to soften.
- Add sauces: Stir in the soy sauce, teriyaki, and mushroom sauce. Continue to stir for 1–2 minutes before removing from heat.
- Cool the filling: Transfer the filling to a bowl and place it in the fridge to cool.
- Prepare the oven and batter: Preheat the oven to 190ºC (370ºF) and mix the batter ingredients together.
- Prepare for rolling: Set up a clean surface or cutting board and a wide deep vessel for dipping the rice papers. Use a rinsed pan for dipping. Also, line a baking sheet with parchment paper.
- Soak rice papers: Dip each rice paper four times: first deep to get fully wet, turn it over and repeat.
- Press out excess water: Place the rice paper on the surface and gently press out excess water.
- Roll the spring rolls: Place another wet rice paper on top, then add 2 tbsp of filling along a straight line about 5 cm from the edge.
- Roll the spring rolls: Fold the side closest to you over the filling and tuck it under like a burrito.
- Fold in the edges: After rolling a bit, fold in the edges to avoid too much filling escaping, ensuring they stay tight.
- Seal the rolls: Roll the paper tightly to the end and use a little water or batter to seal the roll shut.
- Brush and bake: Brush each spring roll with the batter and bake them for 25 minutes, until golden and crispy.
- Prepare the sauce: While the rolls bake, mix together the sweet and sour sauce ingredients.
- Serve: Best served fresh but allow the rolls to cool slightly before serving.
Video
Notes
- Be sure to avoid over-soaking the rice papers, as they can become too fragile.
- You can make the sweet and sour sauce ahead of time and store it in the fridge.
- The spring rolls are best served fresh but can be reheated in the oven for about 10 minutes at 180ºC (350ºF) if needed.
- You can also freeze the uncooked spring rolls and bake them later for a quick meal.
