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This article was first published 9 years ago  » Getahead » Food » Baked, not fried: Thai-style Spring Rolls recipe

Baked, not fried: Thai-style Spring Rolls recipe

By Linsy Patel
November 04, 2014 12:06 IST
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Rediff reader and food blogger Linsy Patel shares this low-fat spring rolls recipe.

Do you have a healthy recipe to share? Email it to us!

Thai-style Spring Rolls

The Thai style spring roll filling has bean sprouts and thin noodles as well. For a healthy option and better crunch I like to bake it,” says Linsy. 


  • 1 small head napa cabbage
  • 1 carrot
  • 1 yellow capsicum
  • 1 Thai green chilli, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 tsp grated ginger
  • 1 cup bean sprouts
  • 2 tbsp chopped Thai Basil
  • 1 cup bean thread glass noodles
  • Soya sauce, hot garlic sauce, as per taste
  • 2 tbsp oil
  • 16 spring rolls sheets


  • Cut all vegetables into match stick size strips.
  • Heat a wok. Add oil. Add ginger, chilli and garlic and saute till you get nice aroma.
  • Add all chopped vegetables, noodles and seasoning.
  • Cook for 4-5 minutes only, you need crunch in vegetables so don't overcook it.
  • Defrost the wrappers while filling cools down.
  • Once filling is cold, start making the rolls.
  • Take a wrapper and put one tbsp filling on one corner and roll it. Seal it.
  • Preheat the oven while you are filling the rolls, so it is ready when you are done.
  • Spray oil in baking dish and put all the spring rolls there.
  • Bake it on 400 for 15 minutes until it is brown on both sides.
  • You can deep fry it too.
  • Take it out and enjoy it with hot chilli garlic sauce.

Image courtesy: Linsy Patel

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