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Veggie Spring Roll Tartlets

These sweet and crunchy mini tartlets combine all the flavors of a classic spring roll into a bite-size appetizer that’s sure to be a crowd-pleaser.

Serves 8
Ready in 20 mins
Prep time 8 mins
Cooking time 12 mins
83 calories per serving


> 1 (1.9 oz) pkg mini fillo cups
> 1 bunch green onions
> 1 (1 inch) chunk fresh ginger
> 1 tbsp sesame oil
> 1 tbsp minced garlic
> 1 cup shredded cabbage
> 1/2 cup shredded carrots
> 1 tbsp soy sauce
> 1/4 cup Thai sweet chili sauce


Preheat oven to 350°F. Toast the fillo cups according to package directions.
Thinly slice the green onions, separating the dark green parts from the light green and white parts. Peel and grate the ginger. In a large skillet, heat the oil on medium. Add the light green and white green onions and garlic. Cook 3 min., until golden, stirring.
Add the ginger, cabbage, carrots, and soy sauce. Cook 6 min., stirring often, until vegetables are soft.
Divide cabbage mixture among fillo cups and drizzle with Thai sweet chili sauce. Garnish with reserved dark green parts of onion.


Thai sweet chili sauce a bit too spicy? Try duck sauce mixed with a splash of rice vinegar instead as a mild substitute.

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