Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Chicken Spring Rolls Recipe
    Lost? Site Map

    Baked Chicken Spring Rolls

    1/8 Photos of Baked Chicken Spring Rolls

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    Brooke the Cook in WI's Note:

    I love spring rolls, but can't stand deep fried foods - this recipe saves calories and fat by baking not frying spring rolls. My family of three eats these for a light dinner, however, they also make a great appetizer.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Spicy Dipping Sauce


    1. 1
      Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
    2. 2
      Prep chicken, rice noodles and veggies.
    3. 3
      Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
    4. 4
      Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
    5. 5
      Remove saucepan from heat, add chicken and noodles, combine. Set aside.
    6. 6
      *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
    7. 7
      Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
    8. 8
      Spray spring rolls with fine layer of cooking spray.
    9. 9
      Bake for 20-25 minutes, flipping rolls half way through.
    10. 10
      While rolls are baking, combine dipping sauce ingredients with wire whisk.

    Ratings & Reviews:

    • on June 01, 2010


      This was my first attempt at making spring rolls, and I was very pleased with the results! I too try to avoid deep-fried foods, and the oven crisped these up nicely! I loved the dipping sauce, and the ginger was really great in the filling. The only thing I would change next time is to cut the fish sauce in half to reduce the saltiness a little. I will use this method in the future for any spring roll recipes that call for deep-frying. Thanks for a great recipe! Made for ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2011


      I love the cooking method on these! I was happily surprised that the egg roll wrappers got crisp. I used lobster, scallops and shrimp that I had already for the meat, and just a teaspoon of the fish sauce. We weren't crazy about them in the dipping sauce (which would be great for potstickers), we liked them plain or dipped in straight hoisin. I can't wait to try this method on other fillings!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2010


      WOW - these are TERRIFIC! I left out the been thread noodles and used extra bean sprouts instead. Mine got nice and crispy; I wish they had gotten a little browner but the flavor and texture was still perfect. Loved the dipping sauce too; I didn't have any hot sesame oil so just added some red pepper flakes. Can't say enough about this great recipe - it's a keeper! Thanks for sharing! Made for ZWT6, Zwizzle Chicks

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Baked Chicken Spring Rolls

    Serving Size: 1 (240 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 329.5
    Calories from Fat 41
    Total Fat 4.5 g
    Saturated Fat 0.8 g
    Cholesterol 52.1 mg
    Sodium 1123.7 mg
    Total Carbohydrate 48.9 g
    Dietary Fiber 3.2 g
    Sugars 5.0 g
    Protein 22.4 g

    The following items or measurements are not included:

    rice wine vinegar

    Splenda granular

    chili-garlic sauce

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes