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Photo of Baked vegetarian spring rolls by WW

Baked vegetarian spring rolls

Total Time
1 hr 15 min
40 min
35 min
These little vegetarian spring rolls are full of tasty vegies. Oven baking spring rolls is a great alternative to deep-frying.


Olive oil

2 tsp


2 clove(s), finely chopped


2 medium, coarsley grated

Chinese cabbage (wombok)

200 g, finely shredded

Green shallot(s)

3 individual, thinly sliced

Shiitake mushrooms

300 g, fresh, finely chopped

Fresh ginger

2 tbs, finely grated

Soy sauce

2½ tbs

Vermicelli rice noodles

60 g

Fresh red chilli

1 whole, (small), deseeded, thinly sliced

Filo pastry

20 sheet(s)

Oil spray

1 x 3 second spray(s)


  1. Heat oil in a large non-stick frying pan over medium-high heat. Add garlic, carrot, cabbage, shallot, mushroom and three-quarters of the ginger. Stir-fry for 4 minutes or until tender. Stir in 1 teaspoon of the soy sauce. Transfer to a bowl. Cover and allow to cool in fridge.
  2. Prepare noodles following packet instructions. Use kitchen scissors to cut into 5cm lengths. Add to vegetable mixture.
  3. Combine remaining soy sauce with chilli, and 1 tablespoon water in a small dish.
  4. Preheat oven to 200°C. Line a large baking tray with baking paper. Cover filo with a damp tea towel to prevent it from drying out. Working with 1 sheet at a time, fold filo in half crossways. Place a level one-quarter cupful of noodle mixture in the centre of the strip, leaving a 2cm border. Fold sides over noodle mixture and roll up to enclose. Repeat with remaining filo and noodle mixture to make 20 rolls. Place on prepared tray.
  5. Lightly spray rolls with olive oil. Bake for 25 minutes or until light golden. Serve with the dipping sauce.


SERVING SUGGESTION: Baby Asian salad leaves.