Chicken and Vegetable Baked Spring Rolls

Posted by

Delicious oven baked Chicken and Vegetable Spring Rolls – the perfect appetizer for your Chinese Fakeaway.


PREP TIME: 20 minutes
COOK TIME: 30 minutes
TOTAL TIME: 50 minutes


  • 1 large chicken thigh (approx 100g/3.5oz) (skin and visible fat removed), cut with scissors into thin strips
  • handful of beansprouts
  • handful of broccoli slaw mix (if you can’t get this, use some finely shredded cabbage and carrot)
  • 1 teaspoon of grated fresh ginger
  • 1 garlic clove, crushed
  • light soy sauce
  • black pepper
  • Cooking oil spray
  • 6 egg roll wraps (wonton wrappers) – you should find these in your local Oriental market


  1. Preheat oven to 180c or 350f
  2. Spray a frying pan with some cooking oil spray
  3. Add the garlic and ginger and chicken thigh and cook until browned.
  4. Add the beansprouts and broccoli slaw mix and stir fry for a few minutes, add a little light soy sauce and some black pepper.
  5. Get one egg roll wrap
  6. Add some of your mixture to the centre and fold in the corners like below
  7. Fold one of the points right up across (like an unsealed envelope)and then fold over the other point, to make a spring roll. Slightly wet the point with some water, to seal.
  8. Repeat with remaining spring rolls, spray a baking tray with some Frylight or Pam spray.
  9. Add the spring rolls, and spray over the top with some more frylight or Pam spray
  10. Bake in the oven for approx 20 mins (turning over half way through cooking time).
  11. You can add various other fillings to these, such as pork, shrimp, tofu, quorn etc.
  12. These are also great served with some sweet chilli sauce


This recipe is Slimming World and Weight Watchers friendly

  • Extra Easy – 3 per spring roll
  • WW Smart Points – 2 per spring roll

Leave a Reply

Your email address will not be published. Required fields are marked *