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Healthy Baked Spring Rolls

Healthy Baked Spring Rolls will soon become your family’s favourite with the world of stuffing options from vegan to indulgent duck. Wrap and bake. 

Healthy Baked Spring Rolls

Have you ever met someone who, when asked what they would like for dinner, requests a bowl of mini spring rolls? I have. If it wasn’t for his infatuation with chips, I would have probably dubbed him Mr Springrollconnoisseur… And, might I add, he is very proud of the fact!

Nevertheless, for a while now, I have been planning to make a batch of vege-packed, oven-baked spring rolls for him to try and for me to be able to enjoy. I also made a batch of oven-baked duck spring rolls after seeing this post, and to satisfy my always present duck cravings…

Now I know you’re thinking “they are too fiddly and too time-consuming to make at home”. But I assure you that they are not. In fact, the 7 year old kitchen assistant singlehandedly made a batch of 20 for our entrée tonight! They were crispy, slightly rustic looking – not one was the same, and this particular batch was probably a little under-filled, perhaps only because my protegé has small hands and her chin pokes only slightly above the benchtop… Still, the point is if she can make them, anyone can!

Feel free to experiment with your own fillings, and make sure to pack the ingredients right in for a more nutritious and more satisfying roll.

Healthy Baked Spring Rolls
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Healthy Baked Spring Rolls

Feel free to experiment with your own fillings, and make sure to pack the ingredients right in for a more nutritious and more satisfying roll. Capsicum and mushrooms are great fillings too. Use black or white sesame seeds, alternatively substitute either with crushed nuts. Makes 40, 20 of each kind
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 -8

Ingredients

For the healthy baked spring rolls:

  • 40 spring roll paper sheets 20 per kind of filling
  • cooking oil spray

Vegan filling:

  • 500 g Rainbow salad mix (grated raw carrot, cabbage, beetroot)
  • 1/2 bunch fresh coriander cilantro
  • sesame seeds to sprinkle

Duck filling:

  • 300 g roasted or barbecue duck meat from legs roughly chopped
  • 1/2 bunch of fresh coriander cilantro
  • a bunch of spring onions green part only, sliced longways

Instructions

To make the vegan spring rolls:

  • Take each spring roll paper sheet and place it in front of you, corners pointing to 12 /3 / 6 /9 o'clock. Spray with a little cooking spray.
  • Place a heaped tablespoon of vegetables in the middle of the sheet, top with 2-3 coriander leaves and sprinkle with sesame seeds.
  • Fold the bottom corner (6 o'clock) over the vegetables, then the left corner and right.
  • Now roll up and place down on the baking tray, the folded pastry corner on the bottom.
  • Repeat with the remaining rolls. Spray with a little cooking spray.

To make the duck rolls:

  • Take each spring roll paper sheet and place it in front of you, corners pointing to 12 /3 / 6 /9 o'clock. Spray with a little cooking spray.
  • Place a heaped tablespoon of chopped duck meat in the middle of the sheet, top with spring onion, 2-3 coriander leaves and sprinkle with sesame seeds.
  • Fold the bottom corner (6 o'clock) over the duck, then the left corner and right.
  • Now roll up and place down on the baking tray, the folded pastry corner on the bottom.
  • Spray with a little cooking spray.Repeat with the remaining rolls.

To bake:

  • Bake in a preheated oven for 15 - 20 minutes or until slightly golden. Remove from oven when ready and serve with some dipping sauce - sweet chilli or hoi sin.

Tip:

  • You can reheat leftover spring rolls from this state by placing them in the oven for 10 minutes.
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11 comments

Heidi - Apples Under My Bed September 1, 2011 at 9:56 pm

These look wonderful!! Great work, love the baking idea! Yum :)
Heidi xo

Reply
Wholesome Cook September 4, 2011 at 12:55 pm

Thanks Heidi!

Reply
Rufus' Food and Spirits Guide September 1, 2011 at 11:47 pm

These do look fantastic!

Reply
Bizzy Lizzy September 2, 2011 at 6:30 am

Delicious!

Reply
Mez September 2, 2011 at 9:42 am

In the Philippines we call spring rolls Lumpia. OMG it’s my FAVOURITE Filipino food.. maybe no, wait, after lechon.

There is nothing better than a crunchy home made spring roll – these look so good I’d happily surprise H with them.

Reply
Wholesome Cook September 4, 2011 at 12:54 pm

Thanks Mez, and yes I like a spring roll myself especially when they are guilt free like this!

Reply
Maureen September 4, 2011 at 10:34 am

I’ve never tried to re-heat spring rolls. I’ve always tossed them away thinking they’d be crap left over. I will definitely try it.

Reply
Wholesome Cook September 4, 2011 at 12:51 pm

We often do it, I assume you could also freeze a pre- made batch and reheat later. I haven’t tested the theory though…

Reply
sara (Belly Rumbles) September 4, 2011 at 11:21 pm

They look delicious, and well done to Ms 7 your talented rolling assistant. I have made and frozen (pre cooking), it works well.

Reply
Christmas Pudding Ice Cream Pops PLUS 12 Other Christmas Party Canapé‎ Recipes | Wholesome Cook December 10, 2013 at 1:25 am

[…] favourite finger food, wouldn’t you agree? I based mine on this Healthy Baked Spring Rolls recipe but used larger sheets and combined barbecue chicken with cooked down shredded undressed […]

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Healthier Birthday Party Food for Kids – Ideas and Tips | Wholesome Cook December 17, 2015 at 3:30 pm

[…] rolls can also be easily made at home using this recipe and dumplings are always popular, too. As for the pork buns, they were store-bought ones of some […]

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