No-Oil Healthy Spring Rolls

If you love the satisfying, golden crunch of traditional spring rolls but want to skip the heavy frying and excess oil, these No-Oil Healthy Spring Rolls are your ultimate answer. Packed with vibrant, crisp vegetables, protein-rich fillings, and aromatic herbs, these rolls deliver all the restaurant-quality flavor and texture you crave—completely oil-free. Whether you are looking for a light weeknight appetizer, a healthy party snack, or a vibrant meal prep option, this recipe utilizes clever baking and air-frying techniques to achieve an incredible shatteringly crisp exterior without a single drop of cooking oil.

Ingredients

• 3 cups green cabbage, finely shredded
• 1 medium carrot, peeled and julienned into matchsticks
• 1 cup bean sprouts, rinsed and drained
• 1 red bell pepper, cored and thinly sliced
• 3 green onions (scallions), thinly sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons low-sodium tamari or soy sauce
• 1 teaspoon sesame oil (optional, for subtle aroma)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• 12 sheets spring roll wrappers (or egg roll wrappers, depending on preference)
• 1 tablespoon cornstarch mixed with 2 tablespoons warm water (wrapper sealer paste)
• Optional seasoning: A light dusting of garlic powder or onion powder for extra flavor depth

Instructions

1. Prep the Vegetables: Wash and thoroughly dry all your fresh vegetables. Shred the cabbage, julienne the carrots and bell peppers, and chop the scallions and garlic. Keep everything organized for quick cooking.
2. Sauté the Filling (Dry-Pan Method): Heat a large non-stick skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Add the julienned carrots and bell peppers and stir-fry for 2 to 3 minutes. Toss in the shredded cabbage and white parts of the green onions. Cook for another 3 to 4 minutes until the cabbage begins to wilt. Stir in the bean sprouts and the green parts of the scallions. Pour in the low-sodium tamari (and sesame oil, if using). Pour in the cornstarch-water slurry while stirring rapidly to thicken any released juices. Remove from heat and transfer the filling to a wide dish or baking sheet. Spread it out evenly to let it cool completely to room temperature before rolling.
3. Set Up Your Rolling Station: Clear a clean work surface. Lay out a damp kitchen towel to place your finished rolls on. Keep your bowl of cornstarch-water paste and a pastry brush nearby. Place one spring roll wrapper on your clean surface oriented like a diamond (with one corner pointing toward you). Keep the remaining wrappers covered under a slightly damp paper towel to prevent them from drying out and cracking.
4. Assemble and Roll: Place about 2 to 3 tablespoons of the cooled vegetable filling in the lower third of the wrapper, shaping it into a compact horizontal log, leaving about a 1-inch border on the left and right sides. Fold the bottom corner tightly up and over the filling, tucking it snugly to eliminate any air pockets. Fold the left and right corners inward toward the center, like an envelope, sealing the sides tightly. Roll the entire package upward toward the final top corner. Dip your finger or pastry brush into the cornstarch paste and lightly brush the final top corner edge. Press down firmly to seal the roll completely. Repeat for all 12 rolls.
5. Cook to Crispy Perfection (Method A – Air Fryer): Preheat your air fryer to 380°F (190°C) for 3 minutes. Arrange the spring rolls in a single layer in the air fryer basket, ensuring they do not touch each other (cook in batches if necessary). Cook for 10 to 12 minutes, carefully flipping them halfway through at the 6-minute mark to ensure even golden crispness on all sides.
6. Cook to Crispy Perfection (Method B – Oven Baking): Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a wire cooling rack set inside the baking sheet. Place the spring rolls in a single layer on the prepared pan. Bake for 15 to 18 minutes, flipping halfway through, until the wrappers are golden brown, blistered, and crispy.

Notes

Control Moisture: The biggest enemy of a crispy baked spring roll is liquid. Ensure your cooked vegetable filling is fully cooled and drained of any excess moisture before wrapping. Do Not Overfill: Keep the filling portions modest. Overfilled rolls are difficult to seal and may burst open during the cooking process. Serving Suggestions: Pair these crispy rolls with a tangy homemade dipping sauce made from sweet chili sauce, a splash of rice vinegar, and a pinch of crushed peanuts. Nutritional Information (per serving of 3 spring rolls): Calories: 185 kcal, Carbohydrates: 34 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 0.3 g, Sodium: 320 mg, Fiber: 4 g, Sugar: 5 g.