Oven Fried Spring Rolls

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  • 2 tablespoons reduced sodium soy sauce
  • 2 teaspoons grated peeled gingerroot
  • 1/2 teaspoon packed light brown sugar
  • 1/2 teaspoon salt
  • 1 carrot, shredded
  • 1 red bell pepper, seeded and julienned
  • 1 green bell pepper, seeded and julienned
  • 1 cup trimmed snow peas, julienned
  • 1 cup bean sprouts
  • 4 (7-inch) square egg roll wrappers
  • 4 teaspoons Asian sesame oil
  • 4 teaspoons hot Chinese mustard (optional)


  1. Heat the oven to 400 degrees F. Spray a nonstick cooking sheet with nonstick cooking spray, or line with parchment.
  2. In a large bowl, combine the soy sauce, ginger, brown sugar, and salt. Add the carrot, bell peppers, snow peas, and bean sprouts: toss to coat. Place the egg roll wrappers on a clean dry work surface. Divide the mixture evenly among the wrappers; fold in the ends and roll up jellyroll fashion. Brush each spring roll with 1 teaspoon of the sesame oil and place on the prepared baking sheet.
  3. Bake until the spring rolls are crisp on the bottoms; about 7 minutes; turn and bake until crisp all over, about 5 minutes.
  4. Serve with mustard if desired.

Posted by Chyrel at Recipe Goldmine 1/12/2002 11:16 am.