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No Fry Baked Chinese Vegetable Spring Rolls

I’m a big fan of spring rolls. I love the combination of the crispy pastry with the soft stringy vegetables. But as my husband’s not a huge fan of fried food and as I also try to avoid it, I thought why not try baking these. I was worried that they wouldn’t have the same crunch as fried spring rolls, but let me tell you, you won’t be disappointed. The result is seriously crispy and not at all oily. The great thing is you can bake these in advance and reheat them before serving to restore the crunch. 

What makes these really lovely is the delicate flavouring of the vegetable mixture and the slight crunch from the veggies when you bite into the spring roll. So good! I’ve made medium sized spring rolls to serve as a starter but you can also make mini versions to serve as canapes.

I like to serve my spring rolls with something to dip them in. For a simple dip, add finely diced red chillies, garlic, ginger and spring onions to soy sauce. Or, if you’re a heat lover like me, then give my Chinese Style Sesame Chilli paste a go. It’s fiery, the colours look gorgeous against the golden spring rolls and the combination of the heat and sesame oil work beautifully. 

No Fry Baked Chinese Spring Rolls
Yields 12
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Prep Time
25 min
Cook Time
30 min
Prep Time
25 min
Cook Time
30 min
95 calories
16 g
0 g
2 g
3 g
0 g
70 g
172 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
70g
Yields
12
Amount Per Serving
Calories 95
Calories from Fat 20
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 172mg
7%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
8%
Sugars 2g
Protein 3g
Vitamin A
35%
Vitamin C
24%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 spring roll wrappers/ sheets
  2. 2 cups shredded white cabbage
  3. 1 green pepper
  4. ½ cup sweet corn
  5. 2 carrots grated or julienned
  6. 1 tsp vegetable or sunflower oil and extra for baking
  7. ½ tsp light soy sauce
  8. salt to taste
Instructions
  1. Remove the spring rolls sheets/ wrappers from the freezer and packaging a good 45minutes before you intend to use them. Cover with a damp cloth to stop them from drying out.
  2. Heat 1 tsp of vegetable oil in a small wok or frying pan. Add all the vegetables and let these cook down on a low to medium heat for 5 minutes. Don't cover the vegetables as you want the water to evaporate so that you are left with a fairly dry mixture. See the photo above of my vegetable mixture for guidance.
  3. Next add the soy sauce and stir. Let the mixture cook for a further 2 mins.
  4. Taste and add salt to taste if necessary.
  5. Remove the mixture from the heat and allow to cool before making the spring rolls.
  6. Follow the guidance on the packaging to make your spring rolls. I used one sheet per spring roll. For mini canape-style spring rolls, cut the sheets in half.
  7. Preheat your oven at 180°.
  8. Lightly brush the spring rolls with oil on all sides.
  9. Bake for 20 minutes or until crisp and golden.
beta
calories
95
fat
2g
protein
3g
carbs
16g
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Sweet Chilli Kitchen http://sweetchillikitchen.com/
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