Crispy Spring Rolls with Asian Slaw

Serves: 4-5
Prep: 15-20 minutes
Cooks In: 25-30 minutes

Crispy Spring Rolls with Asian Slaw

Crispy spring rolls often get a bad rap for being fatty and oily (from being deep fried). It was a revelation when I discovered you can bake them and get the same crispy delicious results!

Here’s my recipe for a much healthier version of crispy spring rolls, served with a slaw with lots of fresh vegetables, coriander and peanuts with a tasty Asian dressing. They’re similar to the takeaway version but so much healthier, and the kids will love them! You could add tofu instead of chicken for a great vegetarian version, or even pork mince. The salad is a classic and goes with anything.


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Crispy chicken spring rolls

  • oil 1 tablespoon (e.g. peanut, canola or soy)
  • chicken thighs 600g, boneless and skinless, diced into 1cm cubes
  • garlic 2 cloves, crushed
  • ginger 1 inch, finely grated
  • hoisin sauce ¼ cup
  • onions 2, thinly sliced
  • cabbage ¼, chopped
  • spring roll wrappers 15-20 (you can buy these in the frozen section of supermarkets and Asian grocery stores)
  • oil for brushing

Asian slaw

  • spring onion (scallion) 4
  • purple cabbage ¼
  • carrots 2, peeled
  • peanuts ¼ cup roasted
  • lemon juice ¼ cup
  • soy sauce 2 tablespoons
  • sesame oil 1 tablespoon
  • coriander (cilantro) ¼ cup chopped

To serve

  • sweet chilli sauce


Preheat oven to 200°C/390 Fahrenheit.

  1. Heat oil in a large fry pan on high heat. Cook chicken, garlic and ginger for 3-4 minutes or until chicken is cooked through.
  1. Add hoisin sauce and mix together. Set chicken mixture aside, but keep pan on the heat.
  1. Add onion and cabbage to the pan, and cook for 3-4 minutes until starting to caramelise (the sweetness in the leftover hoisin sauce in the pan will help this). If the vegetables catch on the bottom of the pan, add a couple of tablespoons of water to prevent them sticking and burning.
  1. Add back cooked chicken and mix together. Season with freshly ground black pepper (it may not need much salt as the hoisin can be quite salty).
  1. To assemble spring rolls, lay one wrapper on a clean, dry flat surface. Place 2 spoonfuls of chicken mixture (about ¼ cup) in the centre of each wrapper, leaving 1 ½ inches clear on the left- and right-hand edges.
  1. Fold wrapper over to encase the filling, then fold in edges and continue to roll up. Repeat with remaining wrappers and filling. Place spring rolls on a baking tray with the seam facing down. Brush with oil and bake for 15-20 minutes until crisp and golden.
  1. While the spring rolls are baking, make the slaw. Finely slice the spring onions and cabbage; shred or grate the carrots; roughly chop the peanuts. Mix lemon juice, soy sauce and sesame oil together and toss with slaw just before serving.


  • To serve, place 3-4 spring rolls on each plate and serve with slaw on the side. Serve with a little sweet chilli sauce.


Nutritional Information Per Serving
13.9 g
12.6 g
Total Fat
16.3 g
28.3 g