Never miss a recipe again

Sign up to our Newsletter to receive FREE Healthy World Cuisine Recipes and Fun and Easy Tips for Healthy Living.

  • We hate SPAM and promise to keep your email address safe.

Baked Chinese Spring Rolls

January 7, 2015

Crispy and light spring roll wrappers filled with tender shrimp, pork, ginger, garlic, fresh herbs and spices and baked to perfection with a zesty ginger tamari dipping sauce.Baked Chinese Spring Rolls- Bam's Kitchen

Chinese New Year (CNY) is right around the corner with the celebrations from Feb 19-22, 2015 . Bam's Kitchen will be working right along with you to help you get prepared for the new year with some delicious Chinese recipes to share with family and friends.

My husband told me it was impossible to have a delicious spring roll that was not fried. Well, that was just enough fuel to antagonize me and increase my desire to prove him wrong.

Baked Chinese Spring Rolls- Bam's Kitchen

We all enjoy fried foods everyone once in a while but right after you eat them you have guilt. You quickly forget how good it was for those few seconds of deep-fried pleasure when you start to feel sluggish, greasy all over, and not to mention the HUGE mess in the kitchen to clean the grease off of the stove.

My baked Chinese spring rolls were just the opposite. Baked Chinese spring rolls are light and crispy on the outside and tender and delicious on the inside, without all of the grease. There is no greasy taste, no greasy feel and no greasy stove top to clean off. From a dietary perspective, just imagine all the calories you can save from baking instead of deep-frying. Baked spring rolls do not get as golden brown as fried spring rolls but they are very crispy and delicious.

Baked Chinese Spring Rolls-Bam's Kitchen

I chose to make my baked Chinese spring rolls with traditional ingredients but with untraditional alternatives to make it easy to create, even if you are not living in China. Even though I have access to all the ingredients I need here in Hong Kong, I made my spring rolls with standard run of the mill green cabbage instead of Napa (Chinese) cabbage. I even used sherry cooking wine instead of my favorite Shaoxing wine just to prove my point.

Baked Chinese Spring Rolls- Bam's Kitchen

The only item that is a must have is the spring roll wrapper. These can be found in the freezer section of your market. During my last visit to the States I found these in both Krogers and Meijers in the frozen food section. However, in other areas of the world you may have to visit an Asian Super market to get this item. I used Doll Spring Roll pastry wrappers that are made in Hong Kong. You need to store the spring roll wrappers in the freezer until you are ready to use. You can either thaw at room temperature for 30 minutes or in the refrigerator over 2 hours. It is super important that once you open up the spring roll wrappers, you need to cover the ones you are not using with a clean wet cloth to prevent the spring rolls from drying out. Trust me this step is very important.

The beauty of this fun and delicious appetizer is that you can really make it with anything your heart desires. Open up your crisper and see what you have. Mushrooms, greens, onions, bamboo shoots, water chestnuts, carrots, bean sprouts or any little vegetable you like and have on hand will be delicious. I chose to include both ground pork and shrimp as this is a traditional ingredient found in many dim sum treats. I love that little crunch of the shrimp and the savoury richness of the ground pork. However, you can make these baked Chinese spring rolls totally vegan if you wish with mushrooms with veggies as this makes a delightful mix of textures.

Baked Chinese Spring Rolls - Bam's Kitchen

I opted to skip the egg wash to hold them together and instead used a cornstarch and water slurry. It worked like a charm. I also skipped the egg in the actual mix and it was not even missed.

The one main point that I cannot reinforce enough is that you must drain and remove as much of liquid moisture from the cooked filling as possible before putting it into the spring roll wrappers as this keeps your spring rolls crispy and delicious when baked.

These delicious baked spring rolls can be assembled together up to 3 hours in advance and then just pop in the oven when your guests arrive. In addition, the spring rolls could be assembled and then frozen without baking them and then just take them from the freezer to the oven to be baked on the day you want to eat them. (However, you will need to increase your baking time by about 10-15 minutes)

Rolling a spring rolls is quite easy. Think of it as rolling up a tortilla or maybe do you remember bringing home your newborn home from the hospital and wrapping them snug as a little bug so they slept through the night? This is the same concept. You want to wrap your little spring rolls tight so they do not come apart during the baking process and of course you get style points with all of your family and friends.

Place the spring roll on a clean surface and face it towards you like a diamond. Paint in a layer of the cornstarch slurry around the edges of the spring roll.

Place a heaping tablespoon of the delicious filling on the side and then fold over the edges and start to roll up.

Make one last brush with the cornstarch slurry on the end and roll up. Now it is just as easy as that...! Just need to bake and eat!

How to wrap spring rolls- Bam's Kitchen

Have you ever wondered what the difference is between a spring roll and  an egg roll? It is not the fillings, it is what the wrappers are made of. Spring roll wrappers are traditionally made with wheat flour, water, salt and oil. However, egg rolls actually have eggs in the ingredient list too. Traditionally, I have not seen egg rolls here in Hong Kong but we do have many different recipes for spring rolls here. You can use either spring roll or egg roll wrappers in this recipe but the egg roll wrapper is a little thicker and the spring rolls are little lighter.

My easy and simple zesty ginger tamari dipping sauce brings these Baked Chinese Spring rolls to a whole new level so I hope you will give it a try.



  • We hate SPAM and promise to keep your email address safe.


Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Baked Chinese Spring Rolls

By HWC Magazine  , , , ,   

January 7, 2015

Crispy and light spring roll wrappers filled with tender shrimp, pork, ginger, garlic, fresh herbs and spices and baked to perfection with a zangy ginger tamari dipping sauce.

  • Cook: 45 mins
  • Yields: 4 Adults or 1 Hungry Teenager


Baked Chinese Egg Rolls

Spring Roll pastry sheets - 16 (approximately as it depends on how much filing you are using and the size of your spring roll wrappers)

canola oil - 2 tablespoons (reserve one to baste spring rolls before baking)

garlic - 3 cloves minced

ginger - 1 inch peeled and grated fresh

ground pork - 1/2 pound (Can omit it want appetiser vegan)

cabbage - 2 cups sliced and chopped

Carrot - 1 carrot grated

mung beans (bean sprouts) - 1.5 cups fresh cut in thirds

shrimp - 1/2 pound raw, shelled and deveined

shao xing wine - 2 tablespoons

tamari (soy) sauce - 2-3 tablespoons or to taste

white pepper - 1/4 teaspoon

sesame oil - 1 teaspoon

green onions - 1/2 cup chopped

water - 2 tablespoons

cornstarch - 1-2 tablespoons (to make a cornstarch slurry to help the egg rolls seal)

Ginger Tamari Dipping Sauce

tamari (soy) sauce - 3 tablespoons

sesame oil - 1/4 teaspoon

garlic - 1 clove minced

ginger - 1 teaspoon grated

chili - Optional- bird chili sliced thin, if you like a little heat

green onions - 1 teaspoon finely chopped


1Take the spring roll wrappers out of the freezer and allow to come to room temperature for about 30 minutes or place in the refrigerator to unthaw for about 2 hours. Keep sealed and do not open package or otherwise they will dry out.

2In your wok/frying pan add 1 tablespoon of oil (reserve 1 tablespoon of oil for later to brush the spring rolls before baking) Add garlic and ginger until fry until aromatic (if you like it spicy add chili peppers). Add the pork and cook until no longer pink but not browned, about 3 minutes. Add cabbage , carrot, bean sprouts and/or any veggies you like and fry for a minute and then add the shrimp and cook just until pink. Add shoaxing wine (cooking sherry), tamari (soya sauce) to taste, white pepper, sesame oil and green onions and mix well. Drain in colander to remove the moisture and press down to remove the excess juice from the mixture. Set aside.

3Remove the spring roll wrappers from the package. Carefully remove slowly and carefully peel away one spring roll wrapper and lie on your clean working surface. Place the rest of the unused spring roll wrappers under a damp clean cloth so they do not dry out (very important step). Preheat your oven to 190 degrees C (or 375 degrees F)

4Place the spring roll wrapper with one of the pointed edges towards you, like a diamond. With a brush or your finger paint the outsides with the cornstarch slurry to help the spring roll stick. Place one tablespoon of delicious pork, shrimp and veggie filling on to the pointed edge and then fold over the flap away from you and press tight. Fold in the sides and keep the spring roll tight as you gently squeeze and roll away from you. Brush another thin layer of cornstarch slurry on the back half and continue to roll tightly until sealed. Place seam side down on a baking sheet lined with parchment paper. Continue the same process with the remaining spring rolls wrappers and filling. (Don't worry if the first few spring rolls you try to roll look like a disaster. Practice makes perfect and you have about another 15 spring roll attempts to get it right)

5Brush the spring rolls gently on both sides with a little canola oil. Bake seam side down for about 10 minutes. After the first 10 minutes turn the spring rolls over and brush on a little more oil and bake for an additional 10-15 minutes or until golden brown and crispy.

6Make the dipping sauce. In a small bowl add tamari (soya) sauce, sesame oil, garlic, ginger, green onion and if you like it hot a little chopped bird chili. Mix well and serve as a dipping sauce for spring rolls.

7Eat and enjoy!


  • Bam, this is GENIUS! Good on you (and your husband for challenging you) on coming up with a solution to deep frying !

  • I love spring rolls and kudos to proving your husband wrong! Will definitely try baking some spring rolls of mine in the future when I’m yearning for something more healthy (but most likely I’ll still love deep-fried versions more… oops!)

  • Allllll the YES! Love that you bake your spring rolls, rather than fry. I think they are much tastier without the added layer of fat. BAM, you rock! 🙂 When I get home from Asia in a week, I will be adding your rolls to my menu, I’ve decided Asian foods and me are a winning combo. 🙂
    Hope you are having a wonderful first week of 2015 lovely one. Hugs from Australia via Asia.

  • Man, does that look delicious! I just know I would prefer these over the fried ones. You are getting me into the CNY spirit with this and I’m also craving dim sum now. haha. This is great and another must-try!

  • Wow, these look amazing!

  • I love this recipe because I’m not a fan of fried spring rolls, I can’t wait to try this recipe. They seem packed with flavor.

    • Bams Kitchen

      Thank you very much for stopping by. I am not a fan of fried food either and that is why this a great option to have the crispiness we love about spring rolls without all the mess and calories. Take Care

  • kitchenriffs

    Thanks for clearing up the difference between a spring roll and egg roll! I never knew that. And thanks for a wonderful recipe — I love fried things, but the mess is something I can do without. And these look much healthier. Very nice — thanks.

  • Kathleen Richardson

    Love that you suggested alternatives to some of the ingredients and then baked them. Can’t wait to try this one, BAM. Hope your new year is going well so far.

    • Kathleen Richardson

      I made them! Delicious!

      • Bams Kitchen

        Wow! I am so happy to hear this and glad you liked them. So you were able to find spring rolls/egg roll wrappers in a grocery store near you? Have a super weekend!

  • Love these rolls, also called lumpia! I can never have enough of these…ooops, me and my healthier diet plan ;P

    Julie & Alesah
    Gourmet Getaways xx

  • These look so delicious!! I love spring rolls, but can never justify all the calories. Definitely trying these – pinned!

  • Great recipe! I absolutely love that these are baked. I avoid frying because of the messy grease splatter, but these solve that issue! Freezing these in advance is genius!

  • shashi @

    BAKED Chinese spring rolls??? NOWAY!!!! I love spring rolls but tend to not indulge as they are fried, but these are just plain BRILLIANT, Bobbie! WOW! I cannot wait to see what else you make between now and The Chinese New Year!

  • I love you all over! I seriously love spring rolls but just never could bring myself to making them from the recipes I’ve got. You really do make it sound easy and I really like the idea of making tons of them then freezing for later. I’m also liking the sound of baking rather than frying…not that I don’t like them fried but as you say, the mess of cleaning up all that spattered grease! Great post my friend!

  • These look great, Bobbie! I hate frying also, but am never one to turn down a good eggroll. These are right up my alley!

  • I like that these are baked instead of fried–they look so good!

  • A healthier version of an old favorite! I love it!

  • hotlyspiced

    I have to say I’ve only ever had fried spring rolls before. I’m lucky in that I can easily get spring roll wrappers here and I usually make Thai spring rolls. These little parcels of yours have turned out so well and there’d be no case of the guilts in demolishing the entire platter xx

  • All the same delicious flavors without the calories and mess from deep frying! Sure looks like a winner of a recipe!!! xo

  • Robyn

    Wow, Bobbi, such a fabulous idea! I cannot wait to make these! I will use the same ingredients you have because these look irresistible. Love the dipping sauce as well. Your photos are simply stunning. I feel like those gorgeous rolls are sitting here on my desk, lol. Sharing all over :). Talk soon!

  • I love fried spring rolls and this baked version looks great! Definitely hate the mess of frying, shall try this recipe!

  • YUM!! I am so hungry right now, I could climb right into the computer and grab a bunch!!

  • I love spring rolls, but do not make it often because of the deep fry problem…next time I will try your version…thanks for the recipe Bobbi.
    Oh! Before I forget…Happy New Year!

  • I have spring roll wrappers in my freezer at home and have still not got around to using them! Thanks for the inspiration 🙂

  • I love spring rolls and always order them in Chinese restaurants! The baked ones sound even better with less fat and calories!

  • healtier option for the favorite food is always a plus! I’m in love with your red tea set 🙂

  • I’ve never tried baked spring rolls before… I always go for the fried ones :). This is so good for the new year’s resolution. Thanks for sharing and I love your sauce so much.

  • My favourite part of a Chinese meal, Bam. Plus they’re baked, you could never tell.

  • Happy new year and best wishes to you and yours for health, happiness, peace & prosperity in 2015!

  • Maureen | Orgasmic Chef

    I’ve never had a baked spring roll but I sure do love spring rolls. I can’t see any difference in yours and what I buy at the Chinese restaurant down the street. Wow!

  • I’ve always wanted to bake these rather than fry but never knew how they’d turn out. These look great, Bam! I’m going to do this from now on since I hate frying! Love spring rolls though 🙂

  • I love baked spring rolls over fried for sure, so delicious! I am bookmarking this 😀

    Choc Chip Uru

  • What a creative way to make spring rolls! Must try these! I always bake mine 🙂

  • Your last few recipes have left me in food heaven! Loving the spring rolls and dipping sauce, yum!

  • You’ve got me all excited about the Chinese New Year! These spring rolls are a fabulous start and I love the fact that they are baked! Can’t wait to see what comes next. You’ve got me thinking about doing my own Chinese NY dinner. That would fun and first for me. Thanks Bam!

  • Hi Bam, you have such wonderful recipes, pinned this twice, once under appetizers and then under veggies dishes, also printed. I am a spring roll fiend but I hardly ever order them as they are fried, will make this version. Thanks!

    • Bams Kitchen

      Thanks so much for the pins my dear friend. I hope you will give this recipe a try as it is so much better and less messy than the fried version.

  • I hate frying at this time of year when all the windows are closed.Buut i LOVE spring rolls.. i will be trying this for sure.. just wonderful. c

  • I didn’t know you could bake them! How fantastic. I’ve never made them at home but I will now. And by the way I like your tea set.

  • This look so great! One reason I’ve never made Chinese Spring or Egg rolls is the frying. That total dripping greasiness isn’t offset by the crunch in my opinion. I’m excited to see this baked version.

  • Each family makes spring rolls a bit differently and I love checking out how other people make spring rolls. I love your baked version and fillings! Lots of nutritious filling in there, just like my mom’s! YUM!!

  • I am loving your spring rolls! They look so delicious – hard to believe they’re baked and healthy!!

    • Bams Kitchen

      Thanks Trish! Stay tuned as I have lots more lightened up Chinese dishes just in time for Chinese New Year coming your way.

  • Yes, please! These look crispy and delish! 🙂

  • I’ve never made spring rolls and now I must! Love your recipe, especially the baking part 😉

  • marlene

    Hi Bobbi: As you know I am gluten ‘challenged’ and have tried to make classic ‘crispy spring rolls ‘ rolled and fried in rice paper. Deep frying was a disaster and pan frying tedious as the heat had to be very low and they tended to break and ended up having more of a soft than crisp texture, (although they still were a treat for a GF person). But baking….great idea! I’ll try the oven and report back!

  • Pingback: Shrimp in Coconut Sauce - The Foodie Affair()

  • dutchgoesitalian

    Yes, yes, yes, spring rolls. I’ve never tried to make them myself. Not sure why because they are simply delicious. I ate them all the time in The Netherlands! Guess I should just give it a go.. By the way, love the 3rd photo..beautiful!!

  • I love that these are baked! They look as good or better as the fried alternative.

  • I made these for the Super Bowl yesterday and everyone loved them! I followed the recipe for the rolls exactly (which is not in my nature 😉 and loved how they crisped beautifully in the oven — there is no need to ever fry egg rolls again, especially since I was able to bake 12 at a time! The only thing I did change was the dipping sauce, as we were looking for something a little sweeter. GREAT recipe, Bobbi!

    • Bams Kitchen

      Thank you Judy! I am so glad the team like the baked Chinese spring rolls. I know I am just like you. I really dislike frying anything as it makes such a huge mess and you feel like you are just greasy everywhere, so baking is such a nicer healthier alternative. I am so glad you tried a different dipping sauce as you need to please that hungry football crew. A little honey, soya, sesame oil and ginger and you are good to go. However, here in Hong Kong, they usually just give you maybe a little tiny bowl with some grated ginger and on the table there is always soya sauce and Chinese vinegar and you just have to sort yourself out. Take care

Simple Share Buttons