Baked Spring Rolls

READY IN: 1hr 5mins
Recipe by Karen From Colorado

A less fatty version of fried spring rolls.

Top Review by Laurie150

I don't know if I did this wrong, but I tried baking them and they were sticky and mushy... It didn't work at all! I am giving it 1 star for that reason, but maybe I'm just a dolt!

Ingredients Nutrition


  1. Cook rice vermicelli in boiling water for 3 minutes and Drain.
  2. Place in a large bowl and toss with sesame oil.
  3. Add vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce; toss again and set aside.
  4. Preheat oven 450.
  5. Place oil in a small dish.
  6. Dip 1 sheet of rice paper into warm water for 15-30 seconds, until soft.
  7. Place on a dish towel.
  8. Brush surface lightly with oil.
  9. Spoon 1/8 of the filling onto bottom edge of rice paper.
  10. Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil.
  11. Fold in edges, then roll up, brushing surfaces with oil as you roll.
  12. Repeat with remaining rice paper sheets and filling.
  13. Place each roll seam side down on a foil lined cookie sheet.
  14. Bake spring rolls on the lowest oven rack for 15 to 20 minutes, turning once, until lightly browned.

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