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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray.
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In a large bowl, combine the shredded cabbage, julienned carrot, sliced bell pepper, sliced cucumber, and chopped cilantro.
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In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, salt, and pepper to make the dressing.
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Pour the dressing over the vegetable mixture and toss until well combined.
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Place a spring roll wrapper on a clean work surface. Spoon about 2-3 tablespoons of the vegetable filling onto the bottom third of the wrapper.
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Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to seal. Place the rolled spring roll on the prepared baking sheet.
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Repeat with the remaining wrappers and filling.
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Lightly spray the tops of the spring rolls with cooking spray.
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Bake in the preheated oven for 15-20 minutes or until golden brown and crispy.
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Serve the crispy baked spring rolls with your favorite dipping sauce, and enjoy!