Healthier Version Of Your Favorite Spring Rolls

sangita's picture

Jul. 29, 2013

Spring rolls have and will always remain on top of the list as a preferred appetizer on the menus of Chinese Restaurants. They are variously stuffed and usually deep fried to a crisp golden color.


Olive oil spray 6 , spray
Dry soy vermicelli 2 Ounce
Egg whites 6 , beaten
Onion 1 , finely chopped
Mushrooms 2 Ounce , chopped
Small shrimp 4 Ounce
Lean ground pork 1 Pound
Sesame oil 1 Tablespoon
Carrot 1 , grated
Crabmeat 2 Ounce
Bean sprouts 3 Ounce
Fresh ground black pepper 1/2 Teaspoon
Low sodium soy sauce 1 Tablespoon
Fish sauce 2 Teaspoon
Garlic 5 Clove (25 gm) , minced
Rice wrapper 20 (6.5 Inch Diameter)



1. Preheat the oven at 200 C.

2. Soak the vermicelli for about 30 minutes in warm water; drain, set aside.

3. Prepare all the vegetables and keep ready.


3. In a large bowl, mix the vermicelli, beaten egg whites, onion, mushrooms, shrimp, pork, sesame oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.

4. One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.

5. On a well greased baking tray, place the rolls leaving enough space between them. Spray with olive oil and bake in the oven for about 20 minutes or until the rolls turn a crisp golden shade.


6. Serve hot with your favorite dipping sauce and see them disappear.


Serve along with Japanese/Chinese or Jasmine tea to create a more authentic feel.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 316Calories from Fat 86

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 1107 mg46.13%

Total Carbohydrates 39 g13%

Dietary Fiber %

Sugars 2 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet