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
Units
Scale
- 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
