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–+ servings
Baked vegetable spring rolls

Baked Spring Rolls

These baked vegetable spring rolls are packed with flavourful vegetables and are super crunchy and flaky on the outside.
4.38 from 48 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Asian
Servings 14 rolls
Calories 98 kcal

Equipment

Ingredients
  

  • 12/14 filo pastry sheets
  • 1 carrot
  • 2 small zucchini
  • 3 spring onions
  • 400 g white cabbage
  • 1 tbsp soy sauce
  • 1 tbsp white rice vinegar sub white vinegar
  • 1/2 tbsp sesame oil
  • 1 tbsp vegeable oil
  • 1 tbsp water

Instructions
 

  • Chop your vegetables finely (julienne). Then Heat up some sesame oil in a wide pan and add all your vegetables, cook for 5/10 minutes.
  • Add soy sauce and white rice vinegar and mix to combine, cook for 1 minute longer. The vegetables should not be soft, but still a bit crunchy.
  • Now take each filo pastry sheet, brush one half with the oil and water mixture then fold the otherwise on it. Place the filling on one end leaving some space on all sides then proceed to fold the spring rolls from the bottom on itself. When you get to the end, brush the last bit of the pastry on the edge with the oil and water mix and close it
  • Put your spring rolls on a baking tray with baking sheet and bake at 200C for about 15 minutes until nice and golden.

Nutrition

Calories: 98kcalProtein: 2.5gSaturated Fat: 0.3gSodium: 75mgPotassium: 118mgFiber: 1.6gSugar: 2gCalcium: 18mg
Keyword filo pastry, Spring rolls
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