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Vegan Baked Spring Rolls

Crunchy baked spring rolls, filled with rice noodles, tofu and vegetables.
Recipe type: Appetizer
Cuisine: Asian
Serves: 20
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 10 sheets frozen spring roll pastry
  • 100 g rice vermicelli
  • 1 carrot
  • 2 spring onions
  • 50 g snow peas
  • 100 g firm tofu
  • 2 tsp olive oil
  • 2 tsp soy sauce
  • 1 tbs corn flour
  • 1 tbs water
  • 1 tbs olive oil (extra)


  • Remove the pastry from the freezer to defrost (cover with a damp teatowel to prevent drying out).
  • Cook the rice vermicelli as per packet instructions (usually soak in hot water for 10 minutes).
  • Meanwhile, cut the carrot into matchsticks, thinly slice the spring onions, thinly chop the snowpeas, and cut the tofu into matchsticks.
  • Heat 2 tsp olive oil in a frying pan and add the vegetables and tofu, fry over a medium heat for 5 minutes, stirring.
  • Remove from the heat and add the drained rice vermicelli and soy sauce, stir until well combined.
  • Make a paste with the cornflour and water in a small dish.
  • Preheat the oven to 180 degrees Celsius.
  • Slice the defrosted pastry sheets in half diagonally.
  • Rotate the triangle so the tip is pointing towards you.
  • Place about 1 tbsp of the rice & vegetable filling about ⅓ from the top.
  • Fold the long edge over the filling.
  • Roll it down once more.
  • Fold the sides over the filling.
  • Roll it up, and seal the edge with the cornflour paste.
  • Place on a greased baking tray and repeat until you have no more filling or pastry left.
  • Baste with the extra 1 tbsp olive oil and bake in the oven for 10 minutes.
  • Remove, flip the spring rolls and baste with olive oil again, and bake for a further 15 minutes.
  • Serve immediately.


If you have leftover filling, it is great to eat as-is.
Serve the spring rolls with dipping sauce - sweet chilli sauce is our favourite!