Baked Spring Rolls with Chicken and Ranch Dip

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Baked Spring Rolls with Chicken and Ranch Dip recipe by Barefeet In The Kitchen

I admit that I am on a huge eggroll kick these days. (It doesn’t help that I have several packages of wrappers to use up too!) My kids are requesting them frequently and I’m happy to make them most of the time.

In the interest of time, I decided to try baking them this time. Plus, as an added benefit, my house didn’t smell like cooking oil after we finished eating.

In all honesty, I prefer the taste and texture of a fried eggroll. (who wouldn’t, right?) However, these were still very good and we finished off all of them in record time. I served my own with a big tossed salad and ranch dressing.

I served the kids with their favorite cut up veggies and ranch dip. We were all very happy with our lunches.

I love that I can toss leftovers from the fridge into spring roll wrappers and create a meal or snack that the kids are genuinely excited about eating! The measurements below are approximate.

I made about a dozen spring rolls. Simply adjust the ingredients according to what you have on hand and how many you’d like to make.

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Baked Spring Rolls with Chicken and Ranch Dip

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Ingredients 

  • 12 Spring roll wrappers
  • 3/4 cup leftover chicken diced into 1/4" pieces
  • 1/3 of a head of cabbage diced into 1/4-1/2" pieces
  • Kosher salt
  • Freshly cracked pepper
  • 1-2 teaspoons olive oil plus another tablespoon or so
  • small bowl with water for sealing the rolls
  • Quick And Easy Homemade Ranch for dipping

Instructions

  • Preheat the oven to 400 degrees. In a large skillet, over medium heat, warm 1-2 teaspoons of olive oil. Add the cabbage and toss to coat. Cover with the lid and saute for a few minutes, stirring occasionally, just until it is almost tender, but still quite crisp. Season with salt and pepper and then add the chicken pieces. Toss to combine and cover again to warn the chicken and bring the cabbage to crisp tenderness. Remove from the heat and set aside.
  • Grease a large baking sheet or line with a silpat mat. Separate the spring roll wrappers and place one on a plate. Scoop a heaping tablespoon of the cabbage chicken mixture into the center and tightly roll the wrapper around it. Using your fingertip dipped into the water, lightly brush water along the last corner of the wrapper to seal the roll.
  • Set the finished rolls, seam side down on the baking sheet. When all the rolls are wrapped, lightly brush them with the remaining olive oil. Bake for 14-16 minutes until lightly browned. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Rachel Cotterill says

    My favourite spring rolls were ones we had in China. They were cooked on a hot plate, but didn't have much oil, so I think they were much healthier than the deep-fried ones that we usually see in the UK. Baking them is an interesting twist 🙂

  2. nancy at good food matters says

    great idea, baking these—they won't have the same crispness, but they won't be oily either. You have the same creative "you've what you've got" philosophy that I have when it comes to conjuring up something for dinner!

  3. Nami | Just One Cookbook says

    We love spring rolls and egg rolls too! I have never baked the spring roll before. That's a great idea to give some crunchy texture. We can roll anything in there and the best part is that my kids would eat veggies without picking them out! Your spring rolls look delish with the dip!