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4.5 from 2 votes

Baked deconstructed veg spring rolls

These baked open faced phyllo cups filled with spicy spring roll filling makes a great party appetizer. It's Vegan too.
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Appetizer, Dinner
Cuisine: Chinese
Servings: 18 -20
Author: Khushboo


  • 1 cup shredded purple cabbage
  • ½ cup white part of spring onions
  • ½ cup shredded carrots
  • 1 cup finely chopped bell peppers
  • 20 grams thin noodles / glass noodles/ angel hair pasta
  • 1 tablespoon sesame oil/ cooking oil
  • 1 teaspoon grated ginger/ paste
  • 1 teaspoon grated garlic/ paste
  • 2 tablespoon soy sauce
  • ½ teaspoon chili sauce
  • 1 teaspoon ketchup / sweet sauce
  • Salt to taste
  • Couple of twists of black pepper
  • For garnish
  • Green part of spring onions chopped
  • Chopped cilantro
  • Handful of purple cabbage chopped
  • Accompaniment
  • Sweet chili sauce or Sriracha .


  • Roughly break the noodles and boil them according to the package , drain and keep aside.
  • In a non-stick pan or a wok heat up oil on medium heat.
  • Add in ginger garlic paste and saute for 10 seconds.
  • Add in shredded cabbage and saute for 30 seconds.
  • Add in the shredded carrots and saute for 30 seconds .
  • Add in the bell peppers and all the sauces .
  • Cook for 1 minute.
  • Fold in the noodles and black pepper and cook until well coated.
  • Taste test and add salt if needed. Switch off the heat.
  • Adjust the spice level or seasoning to your preference.


Sub purple cabbage with green cabbage
Sub spring onions with regular onions.
You may add finely chopped fresh green beans .
You may skip noodles and add more veggies .
This recipe can be easily halved or doubled.
Spice level of this recipe is 2 , 1 being the mildest .
The filling stays good in the fridge up to 2-3 days.


Serving: 18g