Easy Baked Spring Rolls

I call these “easy” because unlike most egg roll recipes, the vegetables are not pre-cooked before rolling. The result is a lighter, fresher-tasting filling, as well as easier preparation. Sambal Oelek is a very hot paste made from chile peppers, vinegar, and salt. Reduce it or eliminate it if you don’t like spicy foods, or replace it with any chili sauce or red pepper flakes.
Course Appetizer
Cuisine Vegan
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Calories 97 kcal
Author Susan Voisin


  • 1/2 head Napa Cabbage (about 8 ounces cored and shredded)
  • 1 carrot
  • 1/2 tablespoon sambal oelek (or other chili paste, to taste)
  • 6 ounces extra-firm tofu
  • 1 teaspoon soy sauce or tamari
  • 2 teaspoons water
  • 1 teaspoon seasoned rice vinegar
  • 1/4 teaspoon sesame oil optional
  • 24 spring roll wrappers (I used 4×4-inch wrappers)


  1. Cut the cabbage in quarters lengthwise and cut out and discard the hard core. Slice two of the quarters thinly, and reserve the other two for another use. Cut the carrot into thin matchsticks about 1-inch long. Mix the cabbage with the carrot in a large bowl and stir in the sabal oelek (chili paste).
  2. Cut the tofu into 1/4-inch thick slices. Lay them out on a double-layer of paper towels. Top with another double layer of towels and gently press down on each slice with your hands to remove as much moisture as possible. Remove from paper towels and cut into tiny, 1/4-inch cubes. Place into a medium-sized bowl. In another bowl, combine the soy sauce, water, rice vinegar, and sesame oil. Pour over the tofu, stirring gently (I used my hands) to distribute the sauce without breaking up the tofu.
  3. Preheat oven to 375 F. Place one spring roll wrapper on your work surface with a corner toward you. (Keep the remaining wrappers covered to prevent them from drying out.) Place a heaping tablespoon of the cabbage mixture in the center and top it with a line of tofu cubes. Bring the bottom corner over the filling and the two sides in, forming an envelope-like packet. Moisten the top corner with a little water and roll up from the bottom, pressing the edge to seal. Place seam-side down on a baking sheet lined with a silicone mat or parchment paper. Repeat with remaining ingredients.
  4. Bake for 6-9 minutes. Turn over and bake for another 6-10 minutes or until golden brown. Serve with a sweet and sour dipping sauce such as Apricot Duck Sauce.

Recipe Notes

Makes 24 spring rolls. 1 serving is 4 rolls.

Nutrition Facts
Easy Baked Spring Rolls
Amount Per Serving (4 rolls)
Calories 97 Calories from Fat 15
% Daily Value*
Total Fat 1.7g 3%
Sodium 155mg 6%
Total Carbohydrates 19g 6%
Protein 3.2g 6%
* Percent Daily Values are based on a 2000 calorie diet.