Baked Spring Rolls

These baked spring rolls are a nice accompaniment to homemade take-out. I served them with the Tofu and Vegetable Stir-Fry that was posted yesterday. 

Adapted from Cooking Thumb.

-18 spring roll wrappers (8" x 8" size)
-2 cups shredded cabbage
-1 cup shredded carrot
-1 cup chopped green onion
-1 tbsp minced fresh garlic
-3 dashes powdered ginger
-1 1/2 tablespoon soy sauce
-1/4 teaspoon ground black pepper
-1 teaspoon granulated sugar
-1/2 tablespoon rice vinegar
-1 tbsp oil

First prepare the sauce by mixing together the soy sauce, black pepper, granulated sugar and rice vinegar. Set aside.
Heat the oil in  a small skillet and add the garlic and ginger.
After one minute add the rest of the vegetables and saute until tender.
Add the sauce and cook until absorbed.

Add a small amount of filling to each spring roll wrapper and wrap. (If you don't know how check out my tutorial from my post Vegetarian Salad Rolls).

Brush with a little oil and bake at 425 for twenty minutes.
Flip once halfway through the cook time.

These baked spring rolls were so good. The spring roll wrapper got incredibly crispy and the filling had a great flavor despite the fact that not too many ingredients were used. This is something that we will be making again. 


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