Crispy Baked Broccoli Sriracha Spring Rolls

by Heidi @ Food Doodles on



Spring rolls are something I’ve been making for a long time now.  I started when I first found this recipe on Prevention RD.  I was a little skeptical that the rolls would actually turn out crispy at first, but they did!  They are incredibly crispy!  Even if this combo of broccoli and Sriracha doesn’t appeal to you I urge you to try the more original recipe on Prevention RD because they are delicious!  I know I’m going a little crazy with the exclamation points but these are so exciting.  If you enjoy egg rolls or spring rolls give these a try.  They will not disappoint!


Now I don’t know the difference between spring rolls and egg rolls.  I don’t know what the difference is, or if there even is one.  I call these spring rolls.  And the fresh rolls in rice paper I usually call summer rolls.  But even then I’m not sure what’s actually correct.  Anyone know?

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Back to these!  I didn’t realize how awkward these would be to photograph, but I hope I’m convincing you how good these are.  They really are delicious.  I’ve made them countless times and will continue to.  The kids love them, even with a little Sriracha in them. Of course I don’t use the full 3 tbsp on the kids ones, I just use 1 tbsp for a little spice and they like them 🙂

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I want to just put a quick note in here on finding the right wrappers.  It can be hard to pick the right ones, so I’ll give you a few tips.  The ones I use are fairly large, about 8″ square.  The wrappers should be very thin, almost paper thin.  I’ve used some that are thicker, fairly sticky and are coated in some kind of starch and I don’t like them as much.  They are typically smaller and need to be baked much longer to get them to be crispy and they tend to bubble when baking.  I much prefer the larger but thinner ones.  They aren’t coated in any kind of starch and they aren’t sticky.  They do dry out very easily though so keep them covered while assembling your spring rolls and keep your finished ones covered too.  But the awesome thing about baking them instead of frying them is that it doesn’t really matter if they split and crack a little they bake up just as good, even if they’re a little messy.


I also included some instructions on rolling them properly in the recipe, but the package of wrappers should have a picture to help you out as well  If not, some googling will help you out 🙂

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Crispy Baked Broccoli Sriracha Spring Rolls
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 25 -30 rolls
Author: Heidi @ Food Doodles
  • 1 tbsp oil
  • 4-5 cloves garlic minced
  • 1-2 " fresh ginger finely grated
  • 1 kg precut broccoli slaw or a mix of finely chopped broccoli stems, carrots and red cabbage
  • 1/3 C soy sauce or less if planning on using a dipping sauce
  • 1 1/2 tbsp cornstarch
  • 1-3 tbsp Sriracha
  • 1 tbsp flour
  • 1 tbsp water
  • 1 pkg egg roll or spring roll wrappers I use Double Happiness Foods brand
  1. Heat the oil in a large skillet over medium heat. Once hot, saute the garlic and ginger together for a minute.
  2. Add the broccoli slaw and stir well, cooking for 4-5 minutes just until the slaw begins to soften - you don't want to completely cook the filling as it will continue to cook as it cools and will cook again in the oven.
  3. While the broccoli slaw is cooking, stir together the soy sauce, cornstarch and Sriracha until fully combined. Pour the sauce over the broccoli slaw and continue to cook while stirring until the sauce thickens and coats the vegetables. Turn off the heat and let the vegetable mixture sit and cool at least 20 minutes.
  4. Before rolling, taste the mixture and add soy sauce and Sriracha as needed.
  5. Stir together the flour and water to make a paste.
  6. To roll the spring rolls take one wrapper, covering the rest and place it in front of you, diamond shaped. Dip your finger in the flour paste and put a spot of paste on all corners except the one closest to you. Place a large spoonful(almost 1/4 cup) of the mixture in the 1/3rd of the wrapper closest to you. Starting from the bottom roll the wrapper up around the filling and pull tight. Close the sides, folding them so the edges will be straight and continue to roll up to the top. Place on a baking sheet seam side down and cover with a towel to keep the finished rolls from drying out.
  7. The rolls can be frozen at this point and baked from frozen, just allow for a longer baking time.
  8. Preheat oven to 425 degrees.
  9. If desired(but not necessary!) spritz the spring rolls with oil from a misto or oil sprayer.
  10. When ready place the spring rolls in the oven and bake for 15-20 minutes until golden. The edges will darken before the rest of the roll, but continue to bake watching that the edges don't burn. The rolls can be flipped in the middle if they are cooking unevenly. Rotate the baking sheet to ensure even browning as well. Remove from the oven when done, cool for 4-5 minutes and serve while still hot.
Recipe Notes
My kids don't have a lot of exposure to spicy foods so I only use 1 tbsp Sriracha in any I make for them. They really enjoy them this way, but for myself I'd add a little more 🙂 Taste the filling and adjust to what you'd like.

I also don't serve these with any dipping sauce so I taste and make sure the filling is flavorful enough on it's own. If you're using a dipping sauce I recommend using less soy sauce as these are fairly salty as is.

To make these vegan just make sure that your wrappers don't contain egg!


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{ 29 comments… read them below or add one }

1 Marta @ What Should I eat for breakfast today July 16, 2013 at

It looks delicious for sure and I definitely like to experiment with new recipes. Thank you for sharing.
Marta @ What Should I eat for breakfast today recently posted..Souffle with cherries


2 Hannah @ CleanEatingVeggieGirl July 16, 2013 at

These look and sound SO tasty!! I am a major sriracha fan :).
Hannah @ CleanEatingVeggieGirl recently posted..Roasted Part 9: Green Cabbage


3 Megan@ July 16, 2013 at

Your pictures are amazing, and make me feel like reaching in and grabbing one! They look so tasty!


4 Laura @ Kneadwhine July 17, 2013 at

Oh wow – these look amazing. Hoping I can find these wrappers in the UK. On the hunt for srirarcha too – it seems to come up in a lot of recipes I’ve seen recently!
Laura @ Kneadwhine recently posted..Stuffed peppers (Simply Stir Philadelphia style!)


5 Kathryn July 17, 2013 at

I love spring rolls but have never tried making my own – you’ve convinced me to give it a shot!
Kathryn recently posted..gooseberry crumble


6 Michael July 17, 2013 at

mmmmm! Crispy and Sriracha in the same sentence? I’m in!


7 Mer July 18, 2013 at

Could this web used with rice paper wrappers?


8 Laura @ Kneadwhine July 30, 2013 at

I gave it a go with these this afternoon – they are more see through and have chewy middles and crisp ends. Slightly odd!
Laura @ Kneadwhine recently posted..Pumpkin macaroni


9 Mer August 4, 2013 at



10 Heidi @ Food Doodles August 4, 2013 at

Thanks for giving it a try Laura, I had no idea what it would be like!


11 Laura @ Kneadwhine August 20, 2013 at Here’s my go at them. I’ve now bought some actual egg roll wrappers, so I’ll give this another go.
Laura @ Kneadwhine recently posted..Broccoli and sriracha spring rolls


12 Mer August 7, 2013 at

Did you put parchment paper down when you baked them? Do you pray them with oil?


13 Laura @ Kneadwhine August 20, 2013 at

I didn’t put down baking paper but I did spray with oil.
Laura @ Kneadwhine recently posted..Broccoli and sriracha spring rolls


14 Eat Good 4 Life July 18, 2013 at

Wow these look amazing, they are right up my alley. I love anything Asian and with sriracha sauce even more. We actually buy it a lot. It is my husband’s favorite spicy suace 🙂
Eat Good 4 Life recently posted..Drunken noodles with shrimp


15 Billy July 18, 2013 at

Thanks for the rolling instructions – I like that these are baked and not fried.
Billy recently posted..Wagner Cast Iron Skillet: My First Vintage Cast Iron Cookware


16 honeywhatscooking July 18, 2013 at

these look amazing… my mom makes baked spring rolls with white flour tortilla wraps.. lol… i know, it sounds ridiculous, but it works. 🙂
honeywhatscooking recently posted..Cafes & Lunch in Montreal | QC, Canada


17 Julia July 18, 2013 at

Wow! I never thought to put broccoli in a spring roll. And maybe I’ll try substituting kohlrabi for it, since kohlrabi is in season here. Thanks for the recipe!
Julia recently posted..Honey Oat Bran Spelt Pancakes


18 Heidi @ Food Doodles July 22, 2013 at

Ooooh, kohlrabi is such a good idea! I need to give that a try! 🙂


19 Ari @ Ari's Menu July 19, 2013 at

You had me at sriracha. Then I saw the photos. Ugggghhh, totally drool-worthy!
Ari @ Ari’s Menu recently posted..White Chocolate Lemon Blondies


20 Erin @ Texanerin Baking July 19, 2013 at

I don’t know what spring rolls are. But these look fried although they’re baked and I’m all over that. I could stuff mine with spicy, cheesy chicken! Mmm. Yes. Think I’ll try that if I can find those wrapper things.
Erin @ Texanerin Baking recently posted..Gluten-free Coffee Cake


21 jane July 22, 2013 at

I baked mine like your recipe said, but they did not turn out like yours. you must have doused them with oil first, before putting them in the oven.


22 Heidi @ Food Doodles July 22, 2013 at

Hi Jane, I’m sorry yours didn’t turn out! I didn’t douse mine with oil, I very lightly sprayed half the batch with oil from an oil sprayer(like a Misto) but the ones I didn’t spray were just as crispy and delicious as the ones I did spray. You can see the difference in the picture in my post that’s looking down on them(there is one unsprayed one on the cooling rack and it is just a slightly different color). I only sprayed them for my pictures as they look a little nicer, when I’m baking them just to eat I don’t bother spraying them with oil at all. Maybe your wrappers are a little thicker or wetter than the ones I used and would need to be baked longer?


23 Kiersten @ Oh My Veggies July 23, 2013 at

Oh wow, these are going on my must-make list! I love baked spring rolls, but it’s been ages since I’ve made them.
Kiersten @ Oh My Veggies recently posted..How to Make Your Own Tofu


24 Mer July 23, 2013 at

Could rice paper wrappers be used instead?


25 Katherine July 24, 2013 at

Wow, these look really good!!! And pretty easy to make, I think lol. Thank you for sharing, my husband will love these!!
Katherine recently posted..Smoky Fiesta Black Bean Tamales & gym etiquette


26 Heather K January 19, 2014 at

How big of a package of broccoli slaw did you use? I made this, but I think my package was much smaller. The filling was really really strong.


27 Corrin Radd March 12, 2014 at

Made a version of these today–I was worried my picky eater wouldn’t eat them if they were all broccoli so I replaced some of it with mushrooms and tofu. They turned out great and we all loved them.


28 Jacki April 9, 2014 at

How many calories would you say a batch would contain ?


29 Lisa July 18, 2017 at

No need to add flour to your water…..water alone will seal the wrapper👍 also it’s gluten friendly without the flour.


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