Baked Spring Roll
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 servingsPrep
20 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
mushrooms, dried
|
* |
| 6E+1 | 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 |
|
| 355 | ml |
cabbage
(120 g) shredded |
|
| 118 | ml |
sweet red bell peppers
capsicum, finely chopped |
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
vinegar
|
|
| 1 | x |
red hot pepper sauce
green, to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to tatse |
*
|
| 1E+1 | ml |
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.
