Vegetable Spring Roll - Oven Baked

Makes 10 Spring Roll

1 cup Cabbage (finely chopped)
1/2 cup Carrot (grated)
1/2 cup Spring Onion (finely chopped)
1 tsp pepper powder
10 spring roll sheets
Salt to taste
1 tsp oil

Heat oil in a pan and add the cut cabbage, carrot and spring onion. Also add the pepper powder and salt to taste.  There is no need to add water as this is a dry mixture. Keep stirring so that vegetables do not stick to the pan. Fry until the vegetables are 75% cooked. Remove from heat.

The spring roll pastry sheet is available in any Chinese, Korean or Asian grocery stores.

In a single sheet and place a spoonful of the vegetables at the bottom end of the triangle of the sheet. Fold up the bottom of the wrapper and cover the filling and roll. When you are half way through fold the right and left sides and now roll over the entire length of the sheet. Stick the end to the roll with a drop of water. Repeat this for all the remaining spring roll sheets.


Preheat the oven at 350°F  (180°C) and place the spring roll in a baking pan. Bake for 30-40 minutes. I first set the timer for 25 minutes and later turned over the roll and let it bake for another 8 minutes to get a all around brown and crispy roll.

Serve hot.