Oven-baked spring rolls

The perfect Asian starter dish; homemade spring rolls.

  • 45 mins cooking
  • Makes 24 Item
  • Print


Oven-baked spring rolls
  • 2 dried shiitake mushrooms
  • 2 teaspoon peanut oil
  • 1 green onion, sliced thinly
  • 1 clove garlic, crushed
  • 250 gram pork mince
  • 2 tablespoon finely chopped water chestnuts
  • 50 gram chinese cabbage, shredded finely
  • 1 teaspoon fish sauce
  • 2 teaspoon light soy sauce
  • 1 tablespoon oyster sauce
  • 24 spring roll wrappers
  • 1 egg, beaten lightly
Dipping sauce
  • 2 tablespoon chinese red wine vinegar
  • 2 tablespoon sweet chilli sauce


Oven-baked spring rolls
  • 1
    Place mushrooms in small heatproof bowl, cover with boiling water; stand 20 minutes, drain. Slice mushrooms thinly.
  • 2
    Meanwhile, heat oil in medium wok; stir-fry onion and garlic until onion softens. Add pork; stir-fry until browned and cooked through. Add mushrooms, water chestnuts, cabbage and sauces; stir-fry until cabbage wilts. Cool.
  • 3
    Preheat oven to moderately hot. Lightly oil oven trays.
  • 4
    Spoon filling onto centre of wrappers; brush edges with egg. Roll each wrapper on the diagonal to enclose filling, folding in sides after first complete turn. Place spring rolls on prepared trays, seam-side down; brush all over with remaining egg. Bake, uncovered, in moderately hot oven about 10 minutes or until browned lightly and crisp.
  • 5
    Make dipping sauce. Combine ingredients in small bowl.
  • 6
    Serve hot with dipping sauce.


The pork filling can be cooked and the dipping sauce made a day ahead. Store separately, covered, in the refrigerator.

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