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Baked Spring Rolls placed on the black plate
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5 from 2 votes

Baked Spring Rolls

The recipe is similar to what you find in most Chinese restaurants. However, a vegan version of crunchy spring rolls is hard to find. Moreover, I baked my rolls rather than deep frying.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer
Cuisine: Indo-Chinese
Servings: 4 people
Calories: 59kcal



  • 2 cups Shredded cabbage
  • 2 medium size carrots
  • 1 medium size onion
  • ½ teaspoon red chili powder
  • ¼ teaspoon Garam Masala
  • 2-3 tablespoon Soy sauce
  • 2 tablespoon tomato ketchup
  • Salt to taste
  • ¼ cup cilantro
  • 20 sheets of spring rolls
  • 2 teaspoon oil
  • ¼ teaspoon garlic powder
  • 3 tablespoon Aquafaba or Oil


  • Place a pan over medium heat and add oil. When it heats up, add sliced onions and saute until they turn transparent.
  • Add garlic powder and continue to saute.
  • Add shredded cabbage and spiral carrots. Cook for about 2-3 minutes (Half-cooked) and add red chili powder, Garam Masala. Continue to saute for another 3-4 minutes.
  • Follow up with Soy sauce, salt, and tomato ketchup. Let it cook for 2 more minutes and take the pan off the heat.
  • Sprinkle in a few strands of cilantro and let it cool. Do not overcook the veggies.
  • Now take the spring roll sheets and make sure they are moist. If not sprinkle little water.
  • Stuff the sheets with veggies and roll it. Seal the rolls with water or cornstarch paste.
  • Preheat oven to 375 F
  • Place all the rolls on a greased pan and lightly brush oil or aquafaba on the rolls.
  • Bake for 20-25 minutes or until the rolls look crispy and golden.



The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.


Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 577mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 1mg | Iron: 1mg