Crispy Baked Spring Rolls

4.54 from 15 votes

Crispy Baked Spring Rolls have flaky, crunchy shells and are filled with savory pork, cabbage, and noodles. Baking these in the oven is not only healthier but makes it easier to bake a large batch all at once. These are known as paw pia tod in Thailand, lumpia in the Philippines, and chia gio in Vietnam.

To adjust the servings in this recipe, click on the number next to servings.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer

Cuisine: Asian, Thai

Keyword: Asian, Asian side dish, baked appetizer, easy snack recipe, game day snacks, healthyish, party and entertaining

Servings: spring rolls

Author: Jess Smith via Inquiring Chef

Cost: $9.00

Equipment

Saucepan
Colander
Cutting Board
Half Sheet Pans
Wok or skillet

Ingredients

3 ounces thin rice noodles (look for rice vermicelli or rice sticks; do not use Pad Thai-style noodles)
1 Tablespoon vegetable oil, plus more for brushing on top
1 pound ground pork
2 Tablespoons oyster sauce (can substitute soy sauce, but oyster sauce will give you the most flavor)
2 cloves garlic, minced
2 teaspoons ground coriander
4 cups coleslaw mix (4 cups = 10 ounces coleslaw mix; look for a mix that includes both cabbage and carrots if available)
20 spring roll wrappers, large square size (see note)
1 egg, beaten
sweet Thai chili sauce, for serving

Instructions

Preheat oven to 400°F / 204°C. Spray a large rimmed sheet pan lightly with nonstick cooking spray. Set aside.
Prepare noodles according to package directions, being careful not to overcook. Drain and then spread out on a cutting board and chop into 3 inch sections (or use kitchen shears to chop).
Line a sheet pan (separate from the one you prepared for baking) or large platter with paper towels (this is where you'll transfer the filling to cool and drain).
In a wok or skillet over medium heat, heat vegetable oil until shimmering. Add pork and sauté, breaking it apart, until nearly cooked through, 5 to 6 minutes.
Add oyster sauce, garlic, ground coriander, and coleslaw mix. Cook everything together until cabbage is very tender, 6 to 8 minutes more. (If the pan looks dry at any point, add a splash of water and continue cooking.)
Add noodles to pork / cabbage mixture and continue cooking everything together until the pan is mostly dry and everything is evenly combined, ~2 minutes more.
While the filling cools, peel the wrappers apart and line them up so they are slightly overlapping. (They can be slightly sticky, so it's easiest to do this with clean hands before filling.) Cover with a slightly damp paper towel to prevent drying out.
Working with one spring roll wrapper at a time, place it on a flat surface with one corner facing you. Use a brush or your index finger to dab the beaten egg around the edges. Fill the bottom half of the wrapper with about 3 Tablespoons of filling (do not overfill or they will split when baking). Fold the bottom part of the wrapper over the filling. Fold the left and right corners over the filling. Roll the spring roll securely up from the bottom to the top, making sure the filling is completely enclosed.
Place spring rolls on prepared pan, leaving some space between them.
When all of the spring rolls are on the pan, brush the tops and sides with oil.
Bake spring rolls until golden brown and crisp, ~25 minutes, shaking the pan halfway through cooking.
Serve immediately with Sweet Thai Chili Sauce.

Notes

Spring Rolls - I prefer to use the larger square size TYJ Spring Roll Pastry which are often sold frozen in packs of 25. Defrost completely before using. This recipe will not work with rice paper wrappers which are better for fresh (not baked) spring / summer rolls.

Nutrition