Oven spring rolls with vegetable filling

Cassandra Brock
very easy
3 1
A light snack for in between: Crunchy wok vegetables are wrapped in filo pastry and baked in the oven
45 mins
45 mins


Servings: 10
  • 3 Carrots
  • 1 baby Chinese cabbage
  • 200 g Mung bean seedlings
  • 1 piece(s) (à ca. 2 cm) Ginger
  • 2 Garlic cloves
  • 10 TABLESPOONS Soy sauce (including 4 tablespoons sweet)
  • 1 TEASPOON Sambal Oelek
  • 2 pck. (250 g each) Strudel, filo or yufka dough (10 sheets each 30x31 cm; refrigerated shelf; e.g. from Aunt Fanny)
  • 3 TABLESPOONS Butter
  • baking paper


  1. 1

    Peel and wash the carrots and cut them into thin strips. Clean, wash and halve the cabbage and cut from the stalk into fine strips. Rinse and drain the sprouts. Peel ginger and garlic and chop finely.

  2. 2

    Heat the oil in a pan. Sauté carrots, ginger, garlic and half of the cabbage in it. Add the sprouts and fry briefly. Season with 3 tbsp. soy sauce. For the filling, remove half and let it cool down. Add the rest of the cabbage to the pan and fry briefly more. Season with 3 tbsp. soy sauce, sweet soy sauce and sambal oelek.

  3. 3

    Let the dough sheets rest at room temperature for about 10 minutes. Melt the butter and brush the dough sheets with it. Place 2 pieces on top of each other. Place 2 tbsp. of filling on each lower half of the dough. Fold the top and sides over and roll up firmly.

  4. 4

    Place the rolls on a baking tray lined with baking paper and brush with the rest of the butter. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes until golden brown. Serve the vegetables lukewarm. Serve with soy sauce for dipping.

Nutrition Facts

270 kcal
34 g
11 g
8 g