Baked Spring Rolls

Lightly baked, perfectly crisp bites.

Prep Time 40 min
Cook Time 25 min
Serving Size 2-3
Recipe Type Steam Oven

Baked Spring Rolls offer a modern, healthier spin on a familiar favourite. The filling, built with garlic, vegetables, and capsicum, brings together mild sweetness and savoury depth. Encased in a thin wrapper and coated lightly for crunch, the rolls are baked until crisp and golden. Served hot with a bold dipping sauce, they deliver all the flavour and texture of traditional spring rolls with a lighter, oven-baked finish that’s easy to enjoy anytime.

Ingredients

Filling (Dry but Juicy):

Cabbage – ½ cup, fine shred
Carrot – ½ cup, julienned
Spring onion whites – ¼ cup
Capsicum – ¼ cup, julienned
Garlic – 1 tsp, minced
Soy sauce – 1½ tsp
Black pepper – ½ tsp
Salt – to taste
Oil – 1 tbsp
Wrapping:
Spring roll sheets

Crumb Coating:

Water – enough for thick paste
Crumb 30 gm
Panko breadcrumbs 30 gms
Fat for Browning 15 gms
Oil spray or melted butter 15 gms

Slurry:

Maida – 2 tbsp
Corn flour – 1 tbsp

Method

Heat oil on high. Add garlic and quickly sauté. Add vegetables & toss for about 3 minutes. Add soy, pepper, and salt. Allow the filling to dry well. Once done cool completely.
Place filling on sheet. Roll tight and seal with slurry.
Dip roll lightly in slurry and roll in breadcrumbs.
Refrigerate for 30 minutes.
Select convection mode & preheat oven at 200°C.
Place the spring rolls on a greased wire rack or tray.
Spray oil lightly or brush butter. Bake for 18–22 minutes.
Serve hot with schezwan dip.

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