Baked Vegetable Spring Rolls

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Do you have a party or potluck coming up? If you’re searching for a delicious dish to bring along, look no further! Our recipe for baked vegetable spring rolls is not only loaded with our favorite flavors and textures, but is also a lot healthier than traditional fried options! While there are quite a few steps to preparing this scrumptious recipe, we assure you that it will be totally worth it.

A Versatile Favorite

Born in Asia, spring rolls are a universal favorite. These cylindrical, wrapped treats have spread throughout the world, spawning many varieties and twists along the way. They can be savory & baked, or sweet & fried! The wrappers tend to differ from country to country too. The fillings and condiments are diverse and can contain meat, seafood, vegetables, fruit, and more! If there’s one constant though, it’s this: Everyone loves spring rolls!

Baked Vegetable Spring Rolls

Healthy, and Oh-So Satisfying!

Our version of this popular appetizer is both satisfyingly crunchy and truly healthy! We have filled our spring rolls with fresh vegetables and baked them to crispy perfection. Additionally, we have included a recipe for a sweet and sour sauce that pairs perfectly with the spring rolls. Unlike many store bought versions, this simple sauce is made from just 6, 100% clean eating ingredients. It will allow you to enhance the flavor, while ensuring that this recipe remains healthy!

Of course, the spring rolls themselves are incredibly healthy too! Baking phyllo dough (instead of frying it) dramatically cuts down on the fat and calorie content. Fried versions are generally loaded with unhealthy additives too. The stuffing contains nutrient-dense string beans, carrots, bell pepper, and zucchini, all of which are brimming with antioxidants, fiber, vitamins, and minerals! This is an appetizer dish you can feel great about eating and serving to your loved ones.

Baked Vegetable Spring Rolls

Whether you decide to pop these in the oven for a weeknight treat for the family, or prepare a big batch for your next party, there’s one thing we know for sure: The kids and adults will love them! Plus, your guests will be surprised and delighted when you tell them just how healthy they are.

Baked Vegetable Spring Rolls

These spring rolls are baked instead of fried, and loaded with flavorful veggies and antioxidants, so you can feel good about eating them!
Course: Appetizer, Side Dish
Cuisine: Asian
Keyword: Vegetarian
Servings: 8 rolls
Calories: 232kcal


Spring Rolls

  • 1 garlic clove finely chopped
  • 1 onion medium, finely chopped
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 cup string beans ends taken away and sliced diagonally, about 1-inch long
  • 1 cup carrots julienned (matchsticks)
  • 1 cup zucchini julienned (matchsticks)
  • 1/2 cup bell pepper julienned (matchsticks)
  • 2 tablespoons soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 phyllo (filo) pastry sheets (layer 2 sheets at a time and cut into 4 squares carefully with kitchen scissors)
  • 1 tablespoon roasted sesame seeds for garnish (optional)


  • 1 cup water
  • 1/4 cup coconut sugar
  • 3 tablespoons wine or cider vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch


  • Preheat the oven to 400 degrees F.
  • Over medium heat, in a large saucepan with extra virgin olive oil, saute the garlic and onion for 1 minute.
  • Add all the vegetables then saute them for about 15 minutes.
  • Add the soy sauce, salt and pepper then toss for 1 minute. Set aside.
  • Make the rolls by laying 2 squares of filo (1 square can easily break) on the working area. Spoon some vegetables at the part closer to you. Roll, tuck in the sides then keep on rolling until the end. Wet your fingertips with water then dab the ends of the filo lightly to seal them. Work on the other spring rolls.
  • Line a baking tray with parchment paper and place the spring rolls on it.
  • Brush each spring roll with extra virgin olive oil.
  • Bake for 15 minutes or until they turn golden brown.
  • Meantime, while the spring rolls are cooking, prepare the sauce. Over low - medium heat, in a small saucepan, combine the water and sugar and let it boil. Add the vinegar and soy sauce. Cook for about 15 minutes then season with the pepper. Get a couple of tablespoons of the sauce and put it in a small cup or bowl. Mix it well with the cornstarch avoiding any lumps. Mix in the cornstarch mixture with the rest of the sauce in the saucepan. Keep on cooking until it thickens.
  • Sprinkle the sesame seeds on the spring rolls then serve them with the sauce on the side.


* Note that phyllo dough rips easily and must be handled carefully. When a piece is torn use a little olive oil or water to wet it and stick it back together. Brushing the dough with oil makes it easier to work with. To defrost phyllo dough, remove only the sheets you need and thaw overnight in the refrigerator of for 30 minutes on the counter top.


Serving: 1roll | Calories: 232kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 155mg | Fiber: 2g | Sugar: 10g
SmartPoints (Freestyle): 8

Enjoy these Baked Spring Rolls as a side to our 6-Ingredient Orange Chicken and Healthy Fried Rice!

What did you think of our baked vegetable spring rolls? Are you looking forward to trying them? Have you made them before? Be sure to let us know your thoughts in the comment section below!

If you loved them, we believe you may also enjoy these delicious veggie-inspired recipes:

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16 Comments on "Baked Vegetable Spring Rolls"

  1. Jennifer  June 24, 2015

    Can these be made ahead and frozen?

    • SkinnyMs  June 25, 2015

      Yes. Store them in an airtight freezer bag or container.

      • Sue  May 8, 2017

        How would you suggest reheating them? (Wouldn’t want them to dry out.) Or would they be good room temperature?

        • Emilia Horn  May 8, 2017

          You can reheat them in the oven or toaster oven, Sue!

  2. T  March 24, 2016

    Can rice wrappers be used as a gf alternative ?

  3. Lisa Garcia  July 7, 2017

    If I wanted to add shrimp, to this recipe, would I cook the shrimp first?

    • Gale Compton  July 7, 2017

      Lisa, I would chop it up and bake with the rolls. Otherwise, the shrimp will be overcooked. 🙂

  4. Jericho  December 30, 2017

    Do you list nutritional Info for your recipes?

    • Gale Compton  December 30, 2017


      Yes, it’s in the recipe.
      Yields: 8 servings | Serving Size: 1 roll | Calories: 232 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 155 mg | Carbohydrates: 40 g | Dietary Fiber: 2 g | Sugars: 10 g | Protein: 5 g | SmartPoints: 8 |

  5. Mas  March 7, 2019

    Love your recipe. Pls help when i add cabbage to make spring rolls it comes out lots of water what should i do. Thanx lots

    • Chef Sallie  March 7, 2019

      Hi! Yes, cabbage will release a lot of water when it is cooked down. My recommendation is to use a strainer/collander to eliminate some of the liquid after cooking the filling, before adding to the wrappers. Let us know how they turn out!

  6. Paula  December 9, 2019

    Can I make these 2 days ahead of time and put them in the refrigerator? Will they get soggy?

    • Nichole Furlong  December 12, 2019

      Hi Paula, yes – they will unfortunately become soggy.

  7. Brenda Sand  June 5, 2020

    Can these be cooked in an air fryer?
    If so at what temperature & for how long?
    Thank you!

    • Gale Compton  June 10, 2020

      Brenda, Yes, an air fryer is fine. First, preheat fryer to 350 degrees, lightly spray each one with cook spray, add to fryer being careful not to crowd, cook for approximately 7, turn over and cook for 5 additional minutes.


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