These are wonderful for a starter or serve as a main served with rice and a salad. For this recipe, we suggest baking the spring rolls for a healthier option. Create your own unique filling with your preferred veggies.
TIPS If you can’t easily find fresh beansprouts, substitute 2 medium zucchini, julienned, 2 carrot or 1 can of water chestnuts, finely chopped. Make extra and freeze to bake later.
NOTES Add approx. 1 cup of small pieces of cooked prawn or chicken into the filling for a protein option. If you do, you may need extra wrappers as you’ll create 15 – 16 rolls depending on the size of your spring rolls.
October 1, 2026
Category
Recipes
Serving Size
12 - 16 Spring rolls
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Notes
Photo taken by Holly Kent.
Ingredients
- 2 tbsp olive oil or melted coconut oil (for brushing the rolls before baking)
- 1 – 2 packs spring roll wrappers
- Filling Ingredients
- 1 tbsp coconut oil or olive oil
- 1 tbsp toasted sesame oil
- 2 cups loosely packed cabbage, thinly sliced
- 2 medium carrots, thinly sliced (julienned)
- 1 cup fresh beansprouts, loosely packed
- 2 – 3 spring onion, finely sliced
- 1 tbsp sesame seeds (optional)
- 2 garlic cloves, finely chopped
- 4 tbsp tamari or soy sauce
- 2 tbsp maple syrup or honey (optional)
- 2 drops cilantro oil
- 2 drops lime oil
- 2 tsp cornflour or rice flour (mixed with 2 tbsp of cold water)
- Dipping Sauce Ingredients
- ½ cup tamari or soy sauce
- 2 tbsp toasted sesame oil or olive oil
- 1 tbsp maple syrup or honey
- 1 – 2 drops cilantro oil (to taste)
- 1 – 2 drops lime oil (to taste)
- 1 spring onion finely sliced (optional)
- Sesame seeds (optional)
- Chili flakes (optional)
Instructions
- Spring Roll Filling
- 1. In a large sauté pan, heat the coconut oil and sesame oil on medium heat for approx. 30 seconds
- 2. Add in the veggies and sauté while stirring for 2 – 3 minutes.
- 3. Stir in the tamari, maple syrup, cilantro oil and a little of the cornflour mix. Continue stirring for 10 – 15 more seconds, then remove from heat and allow to cool for a few minutes.
- You can make the filling ahead of time and chill until you are ready to make the rolls
- Assembly
- 1. Preheat the oven to 200°C and line a large oven tray with baking paper.
- 2. Place a spring roll wrapper on a cutting board or flat surface with a corner facing you.
- 3. Scoop a heaping tablespoon of the filling towards the middle (a little closer to the corner facing you). Do not over fill or the rolls or they will not hold together well.
- 4. Fold the corner closest to you over the filling, roll into a sausage shape and tuck in the two side corners. Continue rolling to almost the end (opposite corner).
- 5. Wet the end corner with a little water, continue rolling. Then seal the spring roll by gently pressing the corner to the roll. 6. Place each finished roll on the prepared baking tray and continue making rolls until you’ve used all the filling.
- 7. Brush the rolls with olive oil or melted coconut oil which help them brown and crisp up.
- 8. Bake in preheated oven for 20 minutes or until golden brown.
- You can bake them right away or chill for a couple of hours and bake right before you are ready to serve. If the rolls are browning a little too quickly loosely cover with baking paper.
- Dipping Sauce
- While the rolls are baking, create the dipping sauce by combining and stir all the sauce ingredients in a little bowl.
- When the rolls are done baking serve immediately or keep in a warm oven until ready to serve.
- Serve on a tray or platter with the dipping sauce.
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