Homemade Spring Rolls, You're Welcome

By Betchy Crocker

At the urging of your stomach and your complete lack of ability to move, you opt to order Chinese from your favorite City Wok (South Park fans will appreciate this). But before picking up the phone to order your usual tofu and green bean stir fry with a spring roll, think again. First off, let’s be honest that we have no idea how much oil, salt, and other questionable crap may go into your super cheap Chinese food. You may think you’re getting a bargain but, er, your thighs probs aren’t.

If you’re all up on your culinary reading, you know that spring rolls, in particular, are ESPECIALLY easy to make – no frying required. Frying personally scares the shit out of us, so we’re thankful for the ability to make a Chinese food staple that’s like, borderline healthy, thanks to baking.


  • 1 tbsp vegetable oil
  • 1 tbsp fresh ginger, peeled and chopped
  • 2 garlic cloves, chopped
  • 4 scallions, chopped
  • 1 cup finely shredded green cabbage
  • ½ cup shredded carrot
  • ¼ cup cilantro, chopped
  • 1 cup cooked shrimp, chopped
  • 1 tsp (or more if you like spice) of chili-garlic paste (also in the Asian food aisle)
  • 2 tsps sesame oil
  • 1 tbsp reduced sodium soy sauce
  • 1 tbsp rice wine vinegar
  • Spring roll wrappers (find them in the Asian food section of the grocery store)

In a small nonstick skillet, heat vegetable oil over medium high heat. Add the ginger, garlic, and scallions and cook for about a minute or until fragrant – don’t fucking burn the garlic.

In a large bowl, combine the cabbage, carrot, cilantro, and shrimp with the ginger mixture. Add the chili-garlic paste, soy sauce, sesame oil, and vinegar – then toss altogether. This is some flavorful shit right now.

Place about a tbsp of the filling in each spring roll, then roll the way you would a burrito – right side over, bottom up, front side in, left side over. To help the sides stick, wet the tips of your fingers a bit. Repeat until all of the filling is gone or you get sick of rolling and just eat the filling with a spoon. Pierce each spring roll with a skewer in a few places so it doesn’t burst.

Place a rack in a baking dish and spray with non-stick spray. Brush the rolls with a bit more oil, then place on the rack and bake until golden – about 15 mins. Turn the rolls and bake an additional 10 minutes. At about 85 calories per serving, you’re good to eat a fucking lot of these.





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