Vegetable spring rolls
Crisp, golden rolls packed with cabbage, carrot and beansprouts, baked rather than deep fried.
- Time45 min
- LevelMedium
- Costabout £1.79 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Line a baking tray with baking paper.
- 2
Heat 2 tbsp oil in a wok over a high heat. Stir fry the carrot, cabbage, garlic and ginger for 3 minutes.
3 min - 3
Add the beansprouts, spring onions, soy sauce and sesame oil and cook for 1 minute. Tip into a colander and leave to cool and drain for 10 minutes.
10 min - 4
Put a wrapper on the board with a corner towards you. Add 3 tbsp of filling near that corner, fold in the sides and roll up tightly. Seal the end with a dab of cornflour paste.
- 5
Place the rolls on the tray seam side down and brush with the last tbsp of oil.
- 6
Bake for 20 minutes, turning once, until deep golden and crisp.
20 min - 7
Serve warm with sweet chilli sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.