Baked vegetable spring rolls

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 99.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 514.3 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Baked vegetable spring rolls calories by ingredient
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Number of Servings: 6


    2 tbsp soy sauce
    1/2 tsp grated ginger root
    1/2 tsp light brown sugar
    1/2 tsp salt
    1tsp sesame oil
    1 tsp vegetable oil
    1 minced garlic clove
    1/3 cooked rice noodles
    1 green onion, julienned
    1 red bell pepper julienned
    1/2 yellow bell pepper julienned
    1/4 cup finely shredded cabbage
    1 cup bean sprouts
    10 egg roll wrapper
    * Non- Stick cooking spray *


1. Preheat the oven to 375 degree F. Spray a cooking sheet with non-stick cooking spray.

2. In a large bowl, Combine the soy sauce, ginger, brown sugar, salt , and minced garlic. Add the rice noodles, green onion, bell peppers, cabbage, bean sprouts; toss to coat. Place the egg roll wrapper on a clean dry work surface. divide the mixture evenly among the wrappers; fold in the ends and roll up jelly roll fashion.

3.Combine the vegetable and sesame oil. Lightly brush each spring roll with the oil mixture and place on the prepared baking sheet.

4. Bake at 375 degree F until the spring rolls are crisp on the bottoms; about 10; turn and bake until crisp all over about 7 to 10 more minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user JASKARNJIT.

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