Bountiful Baked Spring Rolls

Today, I conquered my first Pinterest challenge! Well, sort of…

I chose Baked Southwestern Egg Rolls as my first challenge. The original recipe, from Annie’s Eats, caught my eye because it is a vegetarian dish. The problem is that I didn’t really think about my family’s tastes when I picked this recipe. My husband would love it, but my kids and I are not big fans of Southwestern flavors.

Initially, I planned to create my own flavor profile, while still using most of the main ingredients in the recipe: egg roll wrappers, black beans, corn and spinach. But, when I looked in my refrigerator, I realized it was filled with a bounty of great looking produce – including spinach picked fresh from our garden.

At that point, I changed course and decided to use those ingredients, along with a bit of Soy Vay Teriyaki Sauce, to make spring rolls. The spring rolls turned out great, and my husband did all of the chopping. That is a definitely a win-win for me.

Bountiful Baked Spring Roll Ingredients -

Bountiful Baked Spring Rolls

(I did not include amounts for each of the ingredients. Use what you have – a little more cabbage, a little less spinach. Do you have leftover carrots, peas or corn from dinner? Toss those in! This recipe is all about using what you have and what you like.)

  • Cabbage, shredded
  • Spinach, chopped
  • Green onions, chopped
  • Broccoli, chopped
  • Red Bell Pepper, chopped
  • Garlic
  • Soy Vay Teriyaki Sauce
  • Egg Roll Wrappers
  • Small bowl of water (to use when rolling the spring rolls)

Bountiful Baked Spring Roll Saute -

  1. Preheat the oven to 400 degrees
  2. In a large skillet, combine all of the ingredients except for the egg roll wrappers. Saute for a couple minutes until vegetables are soft.
  3. Place one egg roll wrapper on a cutting board with one corner facing you.
  4. Place 2-3 tablespoons of the vegetable mixture in the center of the wrapper.
  5. Dip your finger into the water and wet the corner of the wrapper facing you and fold it up and over your vegetable mixture. Gently press to seal.
  6. Wet the corner of the wrapper to your left, fold it towards the middle, and gently press to seal. Repeat this step on the corner to your right.
  7. Wet the top corner and roll up to finish forming the egg roll. Gently press the top corner to seal.
  8. Bake at 400 degrees for 10 minutes, or until golden brown.

Bountiful Baked Spring Roll Folding -

Bountiful Baked Spring Roll Rolled -

Bountiful Baked Spring Roll Baking -

Despite the fact that I didn’t actually make the Baked Southwestern Egg Rolls, I will consider this Pinterest challenge a success. My baked spring rolls were inspired by the original recipe… and isn’t Pinterest really all about inspiration?

Bountiful Baked Spring Roll -


  1. says

    Look great! I bought spring roll wrappers months ago, and just found them when I cleaned out the pantry. I really need to make them soon

    • says

      We have made them 2 more times since we made the first ones. Each time, they’ve had different veggies in them because we’ve had different veggies in the fridge/garden. I am going to try experimenting with the egg roll wrappers – the possibilities are endless.


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