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Photo of Oven baked spring rolls by WW

Oven baked spring rolls

Total Time
35 min
15 min
20 min
These oven baked spring rolls are full of veggies and are oven-baked, great alternative to deep frying


Dry rice noodles

50 g

Olive oil

1 tbs


2 clove(s), crushed

Fresh ginger

1 tbs, finely grated


1 medium, coarsley grated

Chinese cabbage (wombok)

1½ cup(s), (120g), shredded


6 whole, (button), thinly sliced

Oyster sauce

2 tbs

Soy sauce

1 tbs


1 tbs

Bean sprouts

1 cup(s), (80g)

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

2 tbs, chopped

Egg white

½ medium, lightly beatean

Spring roll wrapper

12 extra large

Sweet and sour sauce

cup(s), (80ml)


  1. Preheat oven to 200˚C or 180˚C fan -forced. Line baking tray with baking paper.
  2. Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
  3. Heat a wok over high heat. Add oil and heat for 20 seconds. Add garlic and ginger and stir-fry for 1 minute or until fragrant. Add carrot, wombok and mushrooms and stir-fry for 3 minutes or until tender. Add noodles, oyster and soy sauces, vinegar, sprouts, shallots and coriander. Stir-fry until combined. Transfer mixture to a large bowl.
  4. Working with 1 wrapper at a time, place 2 tablespoons of filling across 1 corner. Brush edges of wrapper with egg white and fold sides over filling. Roll up to enclose. Place on prepared tray and lightly spray with oil. Repeat with remaining wrapper and filling. Bake for 20 minutes, turning half way through cooking, or until golden and crisp. Serve with sauce.


TIP: Uncooked rolls suitable to freeze for up to 3 months.