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Ruby’s apple spring rolls

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  • Vegetarian
  • Low fat per serve
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

Try Ruby’s tasty apple spring roll recipe. Big on flavour, this is the perfect afternoon treat.

  • Serves12
  • Cook time20 minutes
  • Prep time5 minutes, + Cooling & standing time
Apple spring rolls with strawberry yoghurt


  • 2 (about 180g) green apples, peeled
  • 1/2 (about 80g) carrot, peeled
  • 1/2 (about 60g) zucchini
  • 1/2 lemon, rind finely grated, juiced
  • 1 tbs caster sugar
  • 1/2 tsp ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground ginger
  • 1 1/2 tsp cornflour
  • 12 spring roll wrappers, or 6 sheets filo pastry, halved lengthways
  • 40g butter, melted
  • Cinnamon sugar, to sprinkle
  • Boysenberry or strawberry ripple yoghurt, to serve

Nutritional information

Per Serve: Energy: 218kJ/52 Cals (3%), Protein: 1g (2%), Fat: 3g (4%), Sat fat: 2g (8%), Carb: 6g (2%), Sugar: 4g (4%), Fibre: 1g (3%), Sodium: 55mg (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper. Use a grater to coarsely grate the apple, carrot and zucchini. Place in a colander and use your hands to squeeze out excess liquid. Place apple mixture in a medium bowl with lemon rind, 1 tsp lemon juice, caster sugar, cinnamon, nutmeg and ginger. Stir until well combined. Stir in cornflour. Set aside for 5 mins to develop the flavours.
  2. Step 2

    Place 1 spring roll wrapper or pastry half on a clean work surface. Brush 1 corner with a little melted butter. Top with 1 heaped tablespoonful of the apple mixture. Fold in the sides and roll to enclose the filling. Brush spring roll with a little more butter. Place on the lined tray. Repeat with the remaining wrappers or pastry halves and apple mixture to make 12 spring rolls.
  3. Step 3

    Bake the spring rolls, turning halfway through cooking, for 15-17 mins or until golden and cooked through. Set aside to cool slightly. Transfer to a serving plate. Sprinkle with cinnamon sugar and serve with the yoghurt.

Recipe tip

Sweet sprinkle: Substitute the cinnamon sugar for a dusting of ground cinnamon – the rolls will still be nice and sweet.

Ruby’s spring roll tips
Keep it dry: “If there’s too much liquid in the mixture, it can make the spring rolls soggy and they could tear. Make sure you squeeze as much liquid from the grated fruit and veg as you can.”

Get creative: “You can swap ingredients in the spring rolls for other favourite fruit and veggies. Try making them with pear instead of apple, pumpkin or sweet potato instead of carrot, and orange zest instead of lemon.”