Don't miss another issue…      Subscribe

Baked Spring Roll

 
Baked Spring Roll
68

An exciting blend of vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying! I’ll keep it short today. I’d like to think that all or almost all of you already know how to make spring rolls. They are one of my fave finger foods and ever since I’ve come across the oven-baked version, I’ve nominated them as my no1 Savoury Stuff, way better than deep fried street food and packaged crisps/ chips.

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

60

min

 

Ingredients

6 each mushrooms, dried
*
60 grams rice vermicelli
dried, or normal noodles
*
3 each scallions, spring or green onions
green shallots, trimmed and thinly sliced
2 cloves garlic
crushed
1 large carrots
peeled and coarsely grated
1 ½ cups cabbage
(120 g) shredded
½ cup sweet red bell peppers
capsicum, finely chopped
*
1 tablespoons soy sauce, tamari
1 tablespoon vinegar
1 x red hot pepper sauce
green, to taste
*
1 x black pepper
to taste
*
1 x salt
to tatse
*
2 teaspoons cornstarch
cornflour
12 each spring roll wrappers
20 cm-square frozen, thawed
*

Directions

Place mushrooms and noodles in a small heatproof bowl. Cover with boiling water. Soak for 5–7 minutes or until softened. Drain. Remove stems and chop finely. Place noodles in a large bowl and cut into 3cm lengths.

Lightly spray a large wok with oil and heat over medium-high heat. Add green chilli, garlic, carrot, capsisum and cabbage. Stir-fry for 5–7 minutes or until softened. Add noodles, mushrooms and soy sauce. Stir-fry for 1 min or until heated. Then add vinegar, salt, pepper, green chilli Transfer to a bowl, then set aside to cool.

Preheat oven to 190°C or 170°C fan-forced. Line a baking tray with baking paper. Lightly spray with oil. Combine cornflour with 1 tablespoon cold water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you. Brush edges with cornflour mixture and keep remaining wrappers covered with damp tea towel.

Spoon ¼ cup vegetable mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling. Place on prepared tray. Repeat with remaining wrappers. Lightly spray with oil.

Bake for 15–20 minutes. Serve with sweet and sour sauce or Ketchup.

Note-

You can add any vegetable of your choice. if you like onion you can add in it. first sauté onion dan add all vegetables in it.

 

* not incl. in nutrient facts

Reviews

+2

over 5 years

I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don't think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store.

Add review

 

 

Comments

happyzhangbo
Toronto, Ontario, Canada
 over 5 years ago

I'm definitely not big on deep-frying either, so we are on the same side :) These baked spring rolls sound delicious, really love the combination of the filling, tasty and nutritious with great texture.

I think I pretty much have all the ingredients this recipe calls for, I may have to give it a try! Yum.

deeptibansal

 over 5 years ago

Thank you So much.Plz try this and share your experience with me.

Enjoy cooking

Regards

Deepti Bnasal

Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 200% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 164mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 42% Vitamin C 16%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed