Vegetable Thai spring rolls with sweet chilli dip
Crisp baked rolls filled with vegetables and glass noodles, ready in half an hour with no deep frying.
- Time40 min
- LevelMedium
- Costabout £1.29 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
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Method
- 1
Soak the glass noodles in boiling water for 5 minutes, drain and snip into short lengths.
5 min - 2
Heat half the oil in a wok. Stir fry the carrot, cabbage and beansprouts for 3 minutes. Add spring onion, tamari and pepper and mix with the noodles. Cool for 5 minutes.
3 min - 3
Heat the oven to 220°C (200°C fan). Line a tray with baking paper.
- 4
Dip a wrapper in warm water for 10 seconds until soft. Lay it flat, add 2 tbsp filling, fold in the sides and roll up tightly. Repeat.
- 5
Mix the cornflour with a splash of water and brush the rolls with it. Brush with the rest of the oil.
- 6
Bake for 20 minutes, turning once, until crisp and golden. Serve with the sweet chilli sauce.
20 min
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.