Baked Vegetable Spring Rolls


  • 2 cups cole slaw mix
  • 3 green onions, minced
  • 2 tblsp fresh cilantro, minced
  • ½ cup Asian rice noodles, cooked & drained
  • 1” ginger root, peeled
  • 1 large garlic clove, peeled
  • 2 tsp oyster sauce
  • 1 tsp soy sauce
  • ½ tsp sesame oil
  • 1 egg, beaten for egg wash
  • 12 spring roll wrappers*, defrosted


  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. In large bowl, combine cole slaw mix, green onions and rice noodles.  Grate ginger and garlic into mixture. Season with oyster sauce, soy sauce and sesame oil. Mix until well combined.
  3. Lay out a sheet of spring roll wrapper on an angle so it looks like a diamond. Spoon one heaping tablespoon of filling near the bottom of wrapper. Brush edges of wrapper with egg wash.
  4. Begin by folding up and tucking in until half way, then folding in each side and continue rolling up tightly. Place on greased baking sheet, seam side down.
  5. Brush spring rolls with canola oil and bake for 15 minutes or until golden brown, then turn over and finish baking for another 5 minutes so that both sides are crispy.

* found in freezer section of Asian/Indian grocery store

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