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Homemade Vegetable Spring Rolls

By the GetYourMacros team · 2 September 2026

Crispy baked rice paper rolls filled with crunchy seasoned vegetables and soy protein.

Homemade Vegetable Spring Rolls
Homemade Vegetable Spring Rolls: the values below are for one serving.
266 kcal 19 g protein 40 g carbs 4 g fat

Ingredients (1 serving)

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

  1. Rehydrate the soy chunks in boiling water for 10 minutes, then drain and squeeze out all excess water.
  2. Finely shred the cabbage and carrots into thin matchsticks.
  3. Heat a non-stick pan over medium-high heat and sauté the cabbage, carrots, and soybean sprouts for 4-5 minutes until slightly softened.
  4. Stir in the soy chunks, grated ginger, and soy sauce, cooking for another 2 minutes until the liquid has evaporated.
  5. Dip one sheet of rice paper at a time in warm water for a few seconds until pliable, then lay it flat on a damp cloth.
  6. Place a portion of the filling in the center, fold the sides inward, and roll tightly.
  7. Place the rolls on a baking tray lined with parchment paper and bake at 200°C for 12-15 minutes, turning halfway through, until crispy.
  8. Let them rest for 2 minutes before serving to let the wrapper firm up.

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