Thai Style Baked Spring Rolls with Mushroom and Chicken

Who doesn’t adore spring rolls? This oven baked spring roll recipe brings classic flavours to the table, while maintaining a robust nutritional profile. Blending mushrooms into the ground meat mixture lowers calories, sodium and cholesterol, making for a tasty guilt-free dish.


Store bought phyllo pastry
200 grams ground chicken
200 grams thinly sliced mushrooms
1 small carrot, grated
3 Tbsp. minced ginger
2 Tbsp. finely chopped garlic
2 Tbsp. sesame oil


Add a splash of olive oil to a heavy base fry pan on medium high heat. Add 200 grams ground chicken, good pinch of salt, 200 grams thinly sliced mushrooms. 1 small carrot, grated, 3 Tbsp. finely minced ginger and 2 Tbsp. finely chopped garlic. Sauté until chicken takes on colour and mushrooms sweat down. Then add 2 Tbsp. of sesame oil. Remove from heat and set aside to cool.

Lay out single rectangular pieces of phyllo pastry (roughly 8 by 16 inches). Brush one half with canola or vegetable oil. Fold over pastry to create a 2-layered square piece. Place 2 to 3 Tbsps. of mixture into the corner, roll the pastry up like a burrito. Paint a dab of oil on the remaining corner to seal up the spring roll. Lay spring rolls on a parchment lined baking tray. Brush rolls lightly with oil and bake at 400F for 10 to 15 mins or until golden. Remove and serve with a store bought sweet chili sauce.