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spring rolls

Course Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 12 spring roll wrappers
  • Two cups shredded cabbage
  • One large carrot julienned
  • one bell pepper thinly sliced (any color)
  • 1/2 cup thinly sliced cucumber
  • 1/4 cup chopped cilantro
  • two tablespoons rice vinegar
  • one tablespoon soy sauce
  • one teaspoon sesame oil
  • Salt and pepper to taste
  • Cooking spray

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray.
  2. In a large bowl, combine the shredded cabbage, julienned carrot, sliced bell pepper, sliced cucumber, and chopped cilantro.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, salt, and pepper to make the dressing.
  4. Pour the dressing over the vegetable mixture and toss until well combined.
  5. 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.
  6. 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.
  7. Repeat with the remaining wrappers and filling.
  8. Lightly spray the tops of the spring rolls with cooking spray.
  9. Bake in the preheated oven for 15-20 minutes or until golden brown and crispy.
  10. Serve the crispy baked spring rolls with your favorite dipping sauce, and enjoy!