Description
Baked spring rolls so you can feel less guilty and eat as many as I did. Recipe below inspired by @chefleylafathallah
Baked Spring Rolls
Ingredients
- Frozen spring roll pastry (20 sheets)
- 2 tbsp vegetable oil + more for brushing
- 1 onion, sliced
- 2 garlic cloves, mashed
- 1 tbsp ginger, grated
- Half a cabbage, shredded
- 2-3 carrots, grated
- 1 box mushrooms, sliced
- 3-4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp cornstarch
- 4 tbsp water
Instructions
- Preheat oven to 200 degrees C.
- Cook the onion, then ginger, then garlic in the vegetable oil and then add your veggies. These are the ones I had, but purple cabbage, bean sprouts, and bell peppers are other options. Even some cooked rice noodles. Once they begin to release juices, add the soy, vinegar, and sesame oil. Continue cooking until juices begin to reduce. Add cornstarch mix and cook for a couple of minutes more on low fire till the sauce thickens further. Drain the remaining juices, if remaining.
- Cool the mix a bit, fill the pastry sheets, and roll, keeping the edge to the bottom so they don’t open up. Cover the sheets while you work so they don’t dry out.
- Brush rolls with vegetable oil all over and bake for about 40 minutes total in the oven at 200 degrees C. Halfway through, rotate the pan (no need to flip each one).
- Dip in sweet chili sauce or even just soy and 🤤
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