Spring rolls

Servings: 8 spring rolls        Time: 35 minutes         Difficulty: easy

Spring rolls, for us THE classic Chinese appetizer. They are so delicious, but let’s face it: Who of you is thinking of these deep fried and greasy ones you might have gotten last time at the take-away?

Less fat, same crunchiness

If you enjoy spring rolls the same as us, but prefer less greasy food in general, we have a low-fat oven-baked alternative for you – without losing any of their crunchiness. With just a handful ingredients. The spring roll paper we always buy in big packages in the asian supermarket and store it forever in the freezer. Super convenient for spontaneous spring roll cravings 🙂

How do you like your spring rolls? If you try this recipe out, please let us know your thoughts in the comments.


  • 2 carrots
  • 1 onion
  • 200g mung bean sprouts
  • 2 red bell peppers
  • 1 clove garlic
  • 2 mushrooms (if you have)
  • soy sauce
  • spring roll paper
  • vegetable oil of your choice



  1. Pre-heat the oven to 175°C (350°F).
  2. Cut the bell peppers and carrots into sticks
  3. Mince the garlic, onion and mushrooms.
  4. First, sauté the carrots in a frying pan with a tsp. oil for 2 minutes.
  5. Now add the other vegetables and sauté for another 2 minutes and deglaze with a bit soy sauce.
  6. Distribute the vegetables to approx. 8 spring roll papers, fold them and transfer them to a baking tray.
  7. Brush them with a little oil and bake for 25 minutes at 175°C.
  8. Serve with a spring roll sauce or do your own sauce with ketchup, ajvar, soy sauce and some hot chili sauce.


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