Oven-Baked Spring Rolls
Food Recipe
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.
Source : inspiredtobake.wordpress.com