Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Gather all your ingredients and prepare your filling by combining shredded cabbage, grated carrots, chopped shrimp or tofu, minced garlic, grated ginger, soy sauce, and sesame oil in a mixing bowl. Mix well until evenly coated.
Fill a clean, flat surface with water and gently dip a rice paper wrapper until it becomes soft and pliable—about 10 seconds. Lay it flat on a clean plate or cutting board.
Spoon about 2 tablespoons of the filling near one corner of the wrapper. Fold that corner over the filling, then fold in the sides, creating a tight roll. Seal the edge with a light dab of water to keep it closed.
Place each rolled spring roll seam-side down on the prepared baking sheet. Repeat the process with the remaining wrappers and filling, arranging them with space between.
Lightly spray or brush the tops of the rolls with oil spray to help them crisp up during baking. If you’re using herbs, sprinkle chopped cilantro or mint over the rolls now for a fresh burst of flavor.
Bake the rolls in the preheated oven for 15–20 minutes, flipping them halfway through. Look for a golden brown, crispy exterior and a fragrant aroma as they bake.
Once baked, remove the rolls from the oven and let them rest on a wire rack for 2 minutes. This helps them stay crisp and prevents sogginess.
Serve your baked spring rolls hot with a dipping sauce like soy-sesame or sweet chili for an extra punch of flavor. The exterior should be crispy and golden, with a hot, flavorful filling inside.
