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+ servings

Crispy Baked Broccoli Sriracha Spring Rolls

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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


  • Heat the oil in a large skillet over medium heat. Once hot, saute the garlic and ginger together for a minute.
  • 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.
  • 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.
  • Before rolling, taste the mixture and add soy sauce and Sriracha as needed.
  • Stir together the flour and water to make a paste.
  • 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.
  • The rolls can be frozen at this point and baked from frozen, just allow for a longer baking time.
  • Preheat oven to 425 degrees.
  • If desired(but not necessary!) spritz the spring rolls with oil from a misto or oil sprayer.
  • 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.


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!