Baked Spring Rolls

Name: Mini Baked Spring Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 10 sheets phyllo dough; 150 grams chicken breast (cut into small pieces or strips); 250 grams Chinese stir-fry vegetables; 50 grams rice vermicelli noodles; Salt (pepper, garlic); Olive oil (for brushing the phyllo); Sweet chili sauce (for serving)

With an incredibly crisp phyllo shell wrapped around a savory chicken and Chinese stir-fry vegetable filling, these baked spring rolls deliver all the satisfaction of the takeout classic, right from your own oven!

Ditch the Takeout with Homemade Spring Rolls

Just like my crispy baked feta bites, these easy baked spring rolls prove that phyllo pastry is the secret to irresistible crunch, whether you’re feeding a crowd or treating yourself on a weeknight.

They have all the crunch of deep-fried spring rolls, with none of the greasy mess or fuss
You can make the filling ahead of time and go from fridge to oven in minutes
From chicken to ground pork, bell peppers to button mushrooms; customize the filling exactly the way you like it!

Recipe Ingredients

With just four key ingredients and your choice of seasoning, these crispy baked spring rolls will become your next favorite snack or party appetizer. Make sure to check the full details in the recipe card below:

phyllo pastry – phyllo (or filo pastry) can be a bit tricky to work with if you’ve never used it before. While you can use standard phyllo pastry, I recommend finding a high-quality one, as it will be much easier to handle. You can use either fresh or frozen (then thawed) phyllo to make these spring rolls
chicken breast – cut into even-sized small pieces or strips. Ground chicken or ground pork work well too
Chinese stir-fry vegetables – the most common vegetables you will find in store-bought packaged Chinese stir-fry veggies are broccoli, carrots, bell peppers (often red), and onions. Feel free to use a fresh mixture or frozen
rice vermicelli noodles – a very common ingredient in spring rolls
seasoning – I’ve used salt, pepper, and garlic
olive oil – used for brushing the phyllo. Don’t be afraid to use a lot of olive oil as it helps to prevent the phyllo from breaking. You can also use melted butter instead
sweet chili sauce – to serve with

COOKING TIP: You can season the filling however you like. For example, you can also add soy sauce or hoisin sauce to the filling.

How To Make Homemade Spring Rolls

Start by preparing the phyllo and noodles. If using frozen phyllo, thaw it according to package instructions. Prepare the rice noodles as directed on the package, typically by covering with boiling water until tender, then draining.

Cook the chicken and season generously. Remember, the noodles and vegetables will dilute the flavor. Add the stir-fry vegetables and cook for a few minutes. Stir in the vermicelli and mix until evenly combined.

Assemble the chicken veggie spring rolls

Cut or fold the phyllo sheets to make 20 half-sheets. Brush one sheet lightly with olive oil, top with a second sheet, then brush again. You won’t need to layer with a second sheet if you are folding, but in that case, be sure to add oil between.

How To Fold the Baked Spring Rolls

1

Place the filling on the lower half, leaving the edges clear.

2

Fold the bottom over the filling

3

Fold in the sides of the phyllo sheet

4

Roll it up tightly, brush with olive oil and bake for 15 to 20 minutes until golden brown.

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Storing Baked Spring Rolls

These baked spring rolls are best enjoyed right away. If you need to store them to enjoy the next day, place them in an airtight container in the fridge.

Can I freeze these vegetable spring rolls?

Yes. Once folded and assembled, store them unbaked in the freezer for up to three months. Bake them straight out of the freezer, and add a few minutes of baking time.

Reheating baked spring rolls

Leftover baked spring rolls can be reheated in the oven at 350˚F/180˚C (conventional oven) to achieve crispy phyllo again.

More Crispy Snacks and Appetizers

What’s better than the irresistible contrast of a crispy exterior against a soft, comforting filling? That’s what ties all of these snacks and appetizers together, and why I keep coming back for more!

Is phyllo dough the same as spring roll pastry?

No. While phyllo dough is paper-thin and delicate, the spring roll wrappers you typically find in Asian grocery stores are thinner and more elastic. While I haven’t tried spring roll wrappers for these baked spring rolls, I don’t see why it wouldn’t work.

Leave a comment and let me know if you do make these baked spring rolls with spring roll wrappers.

How can I keep the phyllo pastry sheets from drying out?

It’s best to prepare all of the filling ingredients before removing the phyllo pastry sheets from the packaging. You could also cover the sheets with a slightly damp towel while working, if needed.

Most importantly, make sure to generously brush each sheet with oil or melted butter.

Can I use puff pastry instead?

Absolutely! Just use a single layer of puff pastry instead of layering two phyllo sheets and don’t fold the sheets in half.

Keep in mind that the final result won’t be exactly the same as with phyllo. For the best flavor and texture, I’d still recommend sticking with phyllo.

What can I serve with these baked spring rolls?

A sweet chili sauce is a popular and classic pairing for these crisp spring rolls to dip into. Mix in a bit of homemade mayonnaise for a creamy sauce.

Feel free to also pair these baked spring rolls with another favorite dipping sauce. Soy sauce is delicious too!

Are these healthier than deep frying spring rolls?

Baked spring rolls are lower in fat and calories because they don’t absorb oil during cooking. This makes them a lighter, less greasy option. Apart from this, you can save yourself the mess and fuss of traditional deep-frying by cooking these spring rolls in the oven.

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Mini Baked Spring Rolls

These mini baked spring rolls are the perfect appetizer or party snack. No need to turn on the fryer, these spring rolls go straight into the oven. Easy and fuss-free!

Preparation20

Cooking20

Total40

Servings: pieces

Ingredients

US Customary | Metric

10 sheets phyllo dough
150 grams chicken breast cut into small pieces or strips
250 grams Chinese stir-fry vegetables
50 grams rice vermicelli noodles
Salt pepper, garlic

You’ll also need

Olive oil for brushing the phyllo
Sweet chili sauce for serving

Instructions

Take the phyllo dough out of the freezer in time (if not using fresh), so it has enough time to thaw. Check the package instructions for thawing time.
Prepare the rice vermicelli according to the package directions. I placed mine in a measuring jug and covered it with boiling water until fully submerged. Let it sit until tender (see package instructions), then drain.
Cook the chicken in a wok or skillet with a splash of oil until done. Season with salt, pepper, garlic, and any additional seasonings you like. Don’t be shy with seasoning, as you’ll be adding vegetables and noodles later.
Add the stir-fry vegetables and cook for a few minutes. Finally, add the vermicelli and mix everything well so it’s evenly combined.
Now it’s time to assemble the spring rolls! Cut the phyllo sheets in half (or fold them to make 20 half sheets). Brush with olive oil and place a second sheet on top. If folding, brush the sheet with a little olive oil first.
Place some filling on the lower half of the phyllo, keeping the edges clear. Fold the bottom over the filling, fold in the sides, then roll up into a mini spring roll. Place seam-side down on a baking sheet lined with parchment paper. Brush the tops with olive oil.
Bake the mini spring rolls for 15-20 minutes at 350°F/180°C (conventional oven) until golden brown and crispy.
Serve with sweet chili sauce and enjoy!

Tips

These are best eaten right away; the longer they sit, the less crispy they become.
You can season the filling however you like. For example, try adding some soy sauce (ketjap) for extra flavor.

How to store

These baked spring rolls are best enjoyed right away. If you need to store them to enjoy the next day, place them in an airtight container in the fridge. You can also freeze them unbaked.

Ditch the Takeout with Homemade Spring Rolls

Recipe Ingredients