Go Back
Baked Spring Rolls

Baked Spring Rolls

An alternative to fried spring rolls, these vegetable filled parcels are perfect finger food for entertaining, or a weekend dinner served with a fresh salad from the garden

Course Appetiser, Appetizer
Cuisine Asian inspired
Keyword baked, family food
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author Kyrstie Barcak


  • 40 grams rice vermicelli noodles
  • 1 leek
  • 1 carrot peeled
  • 1/3 sweet potato peeled
  • 1 zucchini (small) peeled
  • 150 grams pork mince
  • 100 grams chicken mince
  • 1 tbsp fresh chives chopped
  • 1 tbsp dried porcini mushrooms soaked in boiling water until soft and drained then chopped finely
  • 2 cloves garlic finely chopped
  • 1 egg whisked
  • 1 pack spring roll wrappers defrosted
  • 1 tsp coconut oil melted


  1. Set a pot of water to boil and cook the noodles according to instructions

  2. Drain, refresh with cold water drain and set aside

  3. Use a food processor (or grater) to shred the leek, carrot, sweet potato, and zucchini

  4. Combine the shredded vegetables in a bowl with the pork and chicken mince

  5. Add the chives, mushrooms, garlic and egg and stir to combine

  6. Fill a wide based bowl with warm water and lay a damp tea towel on the bench

  7. Dip a spring roll wrapper into the water for 20 seconds until it starts to soften and then remove it and place it on the damp tea towel

  8. Spoon the filling onto the bottom edge of the wrapper closest to you and roll it once away from you

  9. Fold each end edge into the middle and then continue to roll the wrapper

  10. Set the oven to heat to 170 degrees 10 minutes prior to commencing cooking

  11. Place the rolls onto an oven tray lined with baking paper with the flap of each roll secure by being placed at the bottom

  12. Brush with melted coconut oil on each side. Bake in the oven for 20 minutes until golden in colour

  13. Serve wrapped in fresh lettuce leaves and dipped in sweet chilli sauce or tamari