Baked Spring Rolls with Sweet Chili Dipping Sauce

Spring rolls are a quintessential appetizer that is served at many parties and celebrations this time of year. Many people buy prepared frozen spring rolls from the grocery store and reheat them in the oven. It’s easy, convenient, and I do admit, they taste damn good (partly because they are fried and full of sodium). In an effort to improve this classic appy, I opted to create a healthier vegetarian version that taste just as good. These crispy spring rolls are stuffed full of fresh vegetables and are baked, not fried- so you can feel a bit better about eating them. Paired with homemade Sweet Chili Dipping Sauce and voila– no need to buy pre-made spring rolls ever again!

Servings: ~20 spring rolls

Difficulty: Medium

Prep Time:  10 minutes   |   Cook Time: 40 minutes   |   Total Time: 50 minutes


Spring Rolls:

  • 2 tablespoons sesame oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons ginger, finely chopped
  • 1 cup white button mushrooms, chopped
  • 1 large carrot, shredded
  • 1 cup green cabbage, shredded
  • 3 cups bean sprouts
  • 2 scallions, sliced
  • 1/4 cup low-sodium soy sauce
  • 1 package spring roll wraps
  • 3 tablespoons vegetable oil
  • 1 egg
  • 2 tablespoons water

Sweet Chili Dipping Sauce:

  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup of sugar
  • 1 teaspoon garlic, grated
  • 1 teaspoon ginger, grated
  • 2 teaspoons ripe jalapeno (or 1 tsp. Thai Birds Eye chili, finely chopped)
  • 1 teaspoon ketchup
  • 1 tablespoon water
  • 1 teaspoon cornstarch



In a large frying pan or wok, heat sesame oil over medium-high heat. Add the garlic and ginger and cook for 30 seconds. Next, add the mushrooms and carrot and cook for 4-5 minutes or until the mushrooms have released most of their water. Add the cabbage, bean sprouts and soy sauce. Stir the ingredients to combine. Reduce heat to medium-low and cover with a lid to let the vegetable mixture steam for 5 minutes. After 5 minutes, the vegetable mixture should be wilted. Remove from heat and add the chopped scallions.

Let the vegetable mixture cool for 15 minutes, then drain using a colander. Use your hands to press the mixture down to remove as much liquid from the vegetable mixture as possible or else the spring rolls will become soggy.


Preheat the oven to 400 degrees F.

Place a sheet of parchment paper on a large baking tray. Lightly brush 1 tablespoon of vegetable oil over the parchment paper. This will help make the spring rolls crispy when they bake. Reserve the remaining 2 tablespoons of vegetable oil for brushing over the spring rolls once they are rolled up.

Beat the egg in a small bowl with the water until combined. This will be the “glue” that holds that spring roll together once wrapped.

Next, prepare your station for wrapping the spring rolls. Have the vegetable mixture, spring roll wraps, egg mixture and the greased parchment-lined tray easily accessible.

Place a spring roll wrapper down and fill with 2-3 tablespoons of the vegetable mixture (depending on the size of your wraps). Make sure to place the vegetable mixture on the lower half of the wrapper with a 1-centimeter border from the edges. Brush the egg mixture along all four edges of the wrapper and fold in the left and right sizes. Proceed to  fold the bottom edge of the wrapper up and over the vegetable mixture and tightly roll from the bottom to the top, making sure to not tear the wrapper or lose any filling. Once wrapped, place on the baking sheet and continue this process for the remaining spring roll wrappers, or until you run out of filling.


Arrange the spring rolls on a baking sheet, ensuring they are not touching. Using a pastry brush, brush the tops and sides of the spring rolls with the remaining 2 tablespoons of vegetable oil. This will make them crisp up in the oven.

Bake for 30 minutes, flipping the spring rolls halfway through to ensure that both sides get lightly browned. Remove from oven and serve warm with Sweet Chili Dipping Sauce. Enjoy!

Sweet Chili Dipping Sauce:

In a small pot, add the water and vinegar and bring to a boil. Add the sugar, ginger, garlic, chili pepper, and ketchup. Reduce heat to medium-low and let simmer for 5 minutes. In a small bowl, combine the cornstarch and water and whisk until a smooth paste forms. Add the cornstarch mixture to the chili sauce and whisk to combine. Bring the chili sauce to a boil, stirring constantly, and remove from heat. Let the sauce cool before transferring to a serving dish.


Items Photographed:

Turkish Ceramic Flower Tray: Homesense

White serving dish: Homesense

1 Comment

  1. Pingback: Vegetable Spring Rolls - Season & Serve Blog

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