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.
It was somewhere in December 09 that I bought this package of 25 plain roll wrappers with the idea of making rolls for New Year. But as they did not end up in our menu plans, I forgot all about them. The occasional reminders did come in the form of beautiful pics on other food blogs but I kept putting it off for reasons I cnt really find an explaination to.
Then I decided to save them for Chinese New Year but again I somehow had to postpone my idea for making rolls. After commenting on La Vie est Belle I told myself to put a stop to my spell of laziness and finally turn those [frozen] wrappers into yummy baked rolls. Thnx for the inspiration Carine 😉
CHINESE SPRING ROLLS
Ingredients:
3 medium carrots, grated
1/2 small cabbage, shredded
1 bunch brède tompouce, chopped
1/2 cup mushrooms, fresh or canned
1 large red onion, chopped
1 bunch spring onions, chopped
1/2 cup mozzarella cheese, grated
1/2 cup cooked chicken, shredded
Salt & Pepper, to taste
1 tbs dark soy sauce
2tbs corn flour
2 tsp vegetable oil
25 spring roll wrappers
Method:
- Blanch cabbage and brède tompouce in boiling water of a few minutes and drain to remove excess moisture.
- Cut mushrooms thinly and saute if you want them pre-cooked.
- Combine carrots, cabbage, brède tompouce, mushrooms, red onion, spring onions, mozzarella and shredded chicken in a large bowl.
- Season filling with salt and pepper according to taste. Drizzle with soy sauce and oil and stir in cornflour to bind ingredients together.
- Separate spring roll wrappers from stack on a dry plate.
- Keep wrapper on a flat dry work surface with any one of its corners facing you. Place a tbs of filling about 1 inch from that corner.
- Do not tempted to overfill as it may ooze out during baking/frying.
- Fold corner facing you over filling and roll over once.
- Now fold right and left corners so that they overlap.
- Finish by rolling wrapper to opposite corner so that filling is completely enclosed. You will get the hang of it after the initial ones.
- You can freeze your spring rolls at this point if you wish to store them for later use. Place in a ziplock bag, label and date. Use within 1 week.
- You can cook spring rolls either by deep frying or baking.
- Deep frying is the traditional method but I [and the family] prefer the healthier option of baking. Also, baked rolls are more picture perfect!
- Preheat oven to 350 oF. Line baking tray with parchment paper.
- Place rolls seam side down on tray and brush surface lightly with oil to prevent that unflattering ‘uncooked’ look.
- Pop in oven for 20-30 minutes until rolls are golden and crisp.
- Serve right away with sweet and sour sauce or hot chilli sauce.
I simply threw in all that I had on hand to make the filling, including a chunk of mozzarella left over from pizza making. So now that I’ve used up the lil bit of chicken I was left with, my fridge is free from nonveg stuff. I start fasting for Ram Nawmi and Hanuman Jayanti. You can look forward to lotsa vegetarian dishes and eggless bakes for the coming 3 weeks or so 🙂
22 comments
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March 14, 2010 at 2:27 am
Frances
This is a great recipe and I love your blog. You take amazing pictures! I stumbled your page to share with others. Thanks for the recipe!
March 14, 2010 at 10:58 am
prerrnamirchi
Thnx Frances! I love your blog too. I also do quite a lot of recycling but never thought of blogging about it. Here are some of my projects: http://www.facebook.com/album.php?aid=83998&id=509287436&l=63e0f5885b. It would do our planet loads of good if more people shared your view about homemade stuff. Keep up the good work!
March 14, 2010 at 2:27 pm
Carne
Love how your oven-baked spring rolls turned golden. I should have baked mine longer to get than golden look 🙂 Anyway, I am not planning to make more spring rolls with the left-over wrappers as I dread rolling each wrap one by one. Will think of something else for those left-overs 🙂
March 15, 2010 at 3:23 am
prerrnamirchi
Alternatives to Rolling
You can also cut the wrappers into halves, and fry them in oil flat. When they are crispy, you can use them on your plate to create very professional looking napoleons! Try layering in flavored root vegetable purees between slices of fried spring roll pastry…delicious! Or, fry them flat and toss them in flavored sugar for a crunchy garnish to your favorite dessert. Or, proceed as above with the sugar, but layer in ice cream and fruit sauces for an impressive homemade ice cream sandwich! Source: http://hubpages.com/hub/Cooking-With-Spring-Roll-Wrappers
March 15, 2010 at 6:19 am
himachaltravel
Excellent post, a must try. i’ve eaten numerous spring role and made too. i eaten nothing like yours, they are simply outstanding…..
March 15, 2010 at 6:22 am
Shop LTD
wow nice, looks yummy….
March 15, 2010 at 9:23 am
Anju
love spring rolls, and if it is oven baked it is even better, less calories! more to eat!
December 27, 2010 at 9:03 pm
Bûche de Noël « Heaven on a Spoon
[…] contribution to the ’feast’ was a batch of tuna-filled spring rolls. For dessert, I baked a small chocolate mud cake that I’ll blog about later; I dnt have […]
January 18, 2011 at 5:03 pm
Clara
wow i been wondering for a while if i could jus bake em instead of deep frying em… waaaaay better healthier choice!! less greasy! and they simply look amazing.. plus i won’t have to buy so much oil and it takes for ever to deep fry em in like 6 by 6.. since every time i cook i make 50 due to everyone wanting to eat at my place when i make chinese dishes X__X LOL ty ty ty!!
January 20, 2011 at 5:53 am
prerrnamirchi
I’m not a fan of deep fried stuff so I try to bake them as far as I can. Takes longer but the results are really worth the wait 🙂
April 3, 2014 at 5:46 pm
Kowkob
Been thinking of this method for a long time. Finally tried it bt i made big pasty shapes instead of rolls and used double layer and brushed with eggwash. They became very crispy!! Is that wat they result in?
April 5, 2014 at 2:39 pm
prerrnamirchi
hello I have absolutely no idea since I never tried them your way..
January 26, 2011 at 6:39 pm
Cherry
hi..i have a suggestion how to really appreciate a spring roll 🙂 place a mint leaf or 2 upon it enroll in a lettuce and dip in a sweet sour sauce,i dnt remember which one exactly but available in supermarkets….and hmm so yummy 🙂
Thanks for your website
Take care.
February 3, 2011 at 1:26 pm
Gato Zinzli for CNY 2011 « Heaven on a Spoon
[…] consumed to bring in wealth and good fortune. Noodles, chicken and fish [eaten whole], dumplings, spring rolls and mandarin oranges are typically among those that feature on the […]
September 5, 2011 at 7:03 pm
laxmee
great.. i wanted to do that long time thanks
August 6, 2012 at 6:58 pm
Jennifer
I just made some uslng ground pork, bean sprouts, carrots, cilantro, sping onions, 5 seasoning spices, alfalfa sprouts and egg. Sprayed my cookie sheet with Pam, sprayed tops of rolls, baked at 400 for 15 minutes one side turned them over sprayed Pam again and baked for another 15 minutes and they were crunchy and delicious! So no more frying for me. Not as fat, no guilt!
August 7, 2012 at 3:22 am
prerrnamirchi
yea they taste much better without the extra oil and the added calories. glad u liked them jennifer 🙂
April 30, 2013 at 8:27 pm
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[…] rest of the dish is made up of an oven baked chicken spring roll. I adapted the recipe to a more Asian taste. They were perfectly crispy, adding the texture I […]
January 31, 2014 at 7:39 am
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[…] of dishes for the New Year including the traditional gato la cire, gato zinzli, gato crabe and spring rolls and poutou sinoi. Another popular snack served on this festive occasion is the gato arouille, a […]
January 31, 2014 at 8:16 am
Waseela
I am South African. I enjoy reading your blog. Have tried receipes from your site n wow, must say it is successful and tasty.
Please can youn send me receipe for Mauritiun chicken. I ate it years ago when I visited Mautrtius. I am now trying to get the receipe.
Hint: The chicken was young and had a Ginger flavour.
January 31, 2014 at 2:18 pm
prerrnamirchi
Will try to get you the recipe waseela, any idea where you got to taste it, that would be really helpful. tcare!
June 28, 2015 at 5:47 pm
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[…] fasting day of the holy period of Ramadan. Recipes that are easy and can be made ahead include spring rolls, tuna pasties and taro fritters. The latest addition to my repertoire is the crispy potato […]