Golden, oven-baked spring rolls packed with a savory mix of vegetables and aromatic herbs, served alongside a refreshing mint and cilantro yogurt dip. This wholesome, crunchy appetizer is ideal for parties, light lunches, or guilt-free snacking.
Why You’ll Love This Recipe
These crispy baked veggie spring rolls are a healthier twist on the classic fried version. They deliver the same satisfying crunch without excess oil, making them perfect for health-conscious eaters. The filling is vibrant and flavorful, while the herbed yogurt dip adds a cool and creamy contrast. Whether you’re serving them as a starter, side, or snack, this recipe offers convenience, nutrition, and taste in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the spring rolls:
12 spring roll wrappers
1 tablespoon sesame oil
1 cup shredded cabbage
1/2 cup grated carrot
1/2 cup bean sprouts
1/4 cup green onions, sliced
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon soy sauce
1 teaspoon rice vinegar
Salt and pepper to taste
Olive oil spray, for baking
For the dip:
1/2 cup plain Greek yogurt or vegan alternative
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped cilantro
Salt to taste
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, warm the sesame oil. Add the minced garlic and grated ginger, sautéing for 30 seconds.
- Add cabbage, carrot, bean sprouts, and green onions. Cook for 3–4 minutes until vegetables soften. Stir in soy sauce, rice vinegar, salt, and pepper. Remove from heat and let the mixture cool slightly.
- Place a spoonful of the vegetable mixture on each spring roll wrapper. Fold the sides, roll tightly, and seal the edges with water.
- Arrange the rolls on the prepared baking sheet. Lightly spray them with olive oil.
- Bake for 15–18 minutes, turning halfway through, until golden brown and crisp.
- Meanwhile, mix all dip ingredients in a bowl. Chill until serving time.
- Serve the hot spring rolls with the herbed yogurt dip.
Servings and timing
Servings: Makes 12 spring rolls (serves approximately 4 people)
Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes
Variations
- Add protein: Include crumbled tofu, shredded chicken, or shrimp in the filling for added protein.
- Different vegetables: Swap in mushrooms, bell peppers, or zucchini for a twist on the classic mix.
- Spicy dip: Add minced green chili or a pinch of cayenne to the yogurt dip for extra heat.
- Vegan version: Use a plant-based yogurt for the dip and ensure wrappers are egg-free.
- Air fryer option: Cook the rolls in an air fryer at 375°F for 10–12 minutes, flipping halfway through.
storage/reheating
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for 10–12 minutes or in an air fryer for 5–6 minutes to restore their crispness. The yogurt dip should be refrigerated and consumed within 3 days.
FAQs
How do I prevent spring rolls from getting soggy?
Ensure the filling is cooled before wrapping and do not overfill them. Baking on a wire rack also helps maintain crispness.
Can I make these spring rolls ahead of time?
Yes, assemble the rolls ahead and refrigerate them uncooked. Bake just before serving for the best texture.
Are these spring rolls freezer-friendly?
Yes, freeze the uncooked rolls in a single layer, then transfer to a bag. Bake from frozen, adding a few extra minutes to the cooking time.
Can I fry these instead of baking?
Yes, you can shallow or deep fry them until golden, but baking is the healthier alternative.
What dipping sauces go well besides yogurt dip?
Sweet chili sauce, peanut sauce, or tamarind chutney are great alternatives.
Are rice paper wrappers suitable for this recipe?
No, use traditional spring roll wrappers that can be baked; rice paper is better suited for fresh rolls.
Can I add noodles to the filling?
Yes, thin rice noodles or vermicelli can be added for extra texture and volume.
How do I keep the rolls from drying out before baking?
Cover them with a damp towel while you work to prevent the wrappers from drying out.
Is this recipe gluten-free?
Use gluten-free spring roll wrappers and tamari instead of soy sauce to make it gluten-free.
Can I serve these cold?
They are best served hot or warm, as the texture and flavor are superior when freshly baked.
Conclusion
Crispy Baked Veggie Spring Rolls with Herbed Yogurt Dip offer a deliciously wholesome and satisfying snack or starter, packed with flavor and nutrients. With their golden crunch and creamy dipping sauce, they’re a versatile addition to any meal or gathering. Easy to customize and make ahead, they’re a must-try for anyone seeking a lighter take on a beloved classic.
Print
Crispy Baked Veggie Spring Rolls with Herbed Yogurt Dip
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 spring rolls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Golden, oven-baked spring rolls packed with a savory mix of vegetables and herbs, served with a creamy mint-yogurt dip. A lighter, crunchy appetizer perfect for entertaining or a healthy snack.
Ingredients
- 12 spring roll wrappers
- 1 tablespoon sesame oil
- 1 cup shredded cabbage
- 1/2 cup grated carrot
- 1/2 cup bean sprouts
- 1/4 cup green onions, sliced
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- Salt and pepper to taste
- Olive oil spray, for baking
- 1/2 cup plain Greek yogurt or vegan alternative
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped cilantro
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat sesame oil in a skillet over medium heat. Add garlic and ginger, cook for 30 seconds.
- Add cabbage, carrot, bean sprouts, and green onions. Sauté for 3–4 minutes. Stir in soy sauce, vinegar, salt, and pepper. Let mixture cool.
- Place a spoonful of filling on each spring roll wrapper. Roll tightly, folding in the sides, and seal edges with water.
- Arrange on the baking sheet and lightly spray with olive oil.
- Bake for 15–18 minutes or until golden and crispy, flipping halfway through.
- For the dip, mix all ingredients in a small bowl and chill until ready to serve.
- Serve spring rolls hot with the herbed yogurt dip.
Notes
- Use vegan yogurt for a fully vegan version.
- Can substitute mint and cilantro with parsley or basil for a different flavor.
- Ensure wrappers are sealed well to prevent bursting during baking.
Nutrition
- Serving Size: 2 rolls with dip
- Calories: 160
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
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