This oven-baked spring roll cup is a healthier version of deep-fried spring rolls. It’s my go-to anti-inflammatory Asian snack recipe. The tasty vegetable filling is cooked with superfood ingredients: ginger and garlic, seasoned with coconut amino, a substitute for soy sauce.
Cook with me!
The cup-shaped crust is inspired by the traditional spring rolls in my country, known as pie tee (pronounced ‘pai ti’). Famous in Singapore, Malaysia, and Indonesia, pie tee is typically served as an evening snack or hi-tea.
This delicious oven-baked spring roll cup is tasty and easier to make. By easier, you can skip the folding steps by making it into a cup with a simple technique. *Psst as long as you have the tool.
Tools needed to make this oven-baked spring roll cup
Mini muffin or cupcake pan. I use this 24-hole mini cupcake pan, and this recipe is perfect for this pan size.
My other recipe using this pan – Frozen Mango tart
Ingredients, notes and substitution
- Spring roll skin / Phyllo dough – This is a low-calorie and crunchy option for the crust. You can find this in supermarkets or Asian grocery stores in the frozen section.
- As a substitute, you may use wonton wrappers or gyoza wrappers. (I have never used the wrapper, and I wonder if it’s as crunchy as using phyllo dough.)
- Shiitake mushroom – Shiitake mushroom is commonly used in most spring rolls recipes. Famous as a traditional medicine in several Asian countries due to its anti-inflammatory and anti-oxidant benefits, this mushroom not only gives spring rolls a delicious umami flavor but also has numerous health benefits.
- Substitute option – button mushrooms
- Carrot – Carrot is an excellent carb rich in fiber and Vitamins. It is a common ingredient to make spring rolls, adding sweetness to the filling.
- Cabbage – Cabbage is the main ingredient in the filling. You can substitute this with sweet turnips if you prefer a sweeter filling.
- Spring onion – Save some for garnishing.
- Coriander – This is my favorite anti-inflammatory Asian herbs. Coriander makes foods tastier and is an excellent natural flavoring. Include both the stalk and the leaves; most flavor resides in the stalk.
- Substitute option – Chinese celery
- Coconut Amino – Coconut amino is my go-to soy sauce substitute. It is much lower in sodium.
- Substitute option – Pure fish sauce
- Pure Sesame oil – Sesame oil is no secret in most Asian recipes. It is rich in antioxidants and anti-inflammatories and has many health benefits. I would not substitute this oil for other oils, as many oils are refined and harmful to health.
- Minced Chicken – Protein makes this dish more filling. I sometimes make this without chicken, and it tastes as good. You can skip this ingredient or swap it with your choice of protein.
- Substitute option – Minced prawn, tofu
How to make oven-baked spring roll cups
Step 1. Heat a tablespoon of olive oil in a pan and cook the minced chicken over medium to high heat until they are no longer pink. Season with a pinch of salt.
Step 2. Add grated ginger and garlic and stir until fragrant.
Step 3. Add vegetables (except for the greens, as they don’t need to cook for long) and all the seasonings. Stir until they are soft and set them aside to cool.
Step 4. Cut the phyllo sheets into four parts. Only cut as much as you need; 1 sheet gives 4 cups, so you will need 6 sheets for this recipe.
Step 5. To make the cup shape, place the sheet on top of the pan hole and press it into the hole using your fingers.
Step 6. Fill all the cups with the filling.
Step 7. Bake them under 200c in the middle rack for 10 minutes or until they turn slightly brown.
Sprinkle with spring onion and serve with chili sauce. Best enjoyed immediately while the crust is still crunchy.
Tips
- Stir fry the veggies until dry. An oily and watery filling will make the bottom of the cup watery, resulting in soggy and torn cups.
- If you like the veggies to be crunchy, cook them less in the pan. First, cook the mushrooms until they are translucent, and add in the rest of the veggies and seasonings.
Other options of vegetables & proteins to add to the filling
- Tofu – for plant-based protein
- Minced shrimp
- Daikon
- Sweet turnip
- Thinly sliced French beans
- Beans sprout
How many calories are in this spring roll cups?
Following USDA calorie measurement, one cup of this spring roll recipe has approximately 21 calories. This spring roll cup is not a typical spring roll size but rather a bite-sized one. It is lower in calories compared to normal or frozen spring rolls as they are baked rather than deep-fried.
How long can you keep spring roll cups?
This recipe is best to eat immediately as they get soggy after about 20 minutes at room temperature (depending on how humid your place is). So, I don’t think you should keep them. If you meal prep this food in bulk, fold them like normal spring rolls and bake or air fry them before eating.
How long should you cook spring rolls in the oven?
These spring rolls will be nicely crisp and brown after 10 minutes in a preheated oven at 200 degrees Celsius/390F.
Recipes you may also like
- Vietnamese Fresh Salad Roll
- Chili Garlic Sauce
- Vietnamese Sauce
- Vietnamese Lemongrass Chicken Noodle Salad
Oven-baked spring roll cups | with ginger, garlic, and soy sauce substitute
Course: Snacks, AppetizersCuisine: AsianDifficulty: Easy2-3
servings10
minutes20
minutes506
kcalThese bite-sized, non-fried, and low-calorie spring rolls made in cups are incredibly delicious and crunchy. Perfect as an appetizer or light snack, this gingery and garlicky cups of mixed veggies are packed with anti-inflammatory goodness.
Ingredients
Spring roll skin / Phyllo dough
4-5 piece of shiitake mushrooms – thinly sliced
150g of white cabbage – cut into thin strips
1 carrot – cut into thin strips
2 stalks of spring onions – chopped
1 stalk of coriander – chopped
1/4 cup of minced chicken – optional
4 cloves of garlic – grated
5g of ginger – grated
1 tbsp of olive oil
1/4 tsp of white pepper
1/2 tsp of salt
Directions
- Turn on the heat and add oil to a medium-sized pan.
- Add the minced chicken to the pan, seasoned with a pinch of salt, and stir until no longer pink
- Add grated ginger and garlic and stir until nicely fragrant.
- Add all the vegetables and the seasoning and cook until the vegetables are slightly soft. And set it aside to cool for 5 minutes
- Cut the phyllo pastry into four smaller sheets.
- Lay each sheet to the top of the cupcake hole pan and push it through the hole with your fingers to make a cup.
- Scoop the filling into the sheet cups (I use a heaping teaspoon for the size of the cupcake pan I use)
- Bake them in the preheated oven under 200 C for 10 minutes or until the skin is slightly brown.
Recipe Video
Notes
- Serve immediately to enjoy the crunchy crust. Check out my sweet chili garlic sauce to pair with these spring rolls.
🥣 Did you try this recipe? Let me know your thoughts in the comment below.
2 Responses
Greetings! Very helpful advice in this particular article!
It’s the little changes which will make the biggest changes.
Many thanks for sharing!
I love this recipe. Thanks for sharing. I’m going to try this