Baked Spring Rolls

Stuck at home with a broken toe & I am so done with staring longingly outside through the window - I want to partayyy, sigh! Can hardly walk regularly yet, much less hit the dance floor & shake a leg. But I'm done feeling sorry for myself (& don't you get started), so what if I can't have a party, I can still rustle up a pretty amazing party starter that's sure to get the taste buds waltz-ing, or salsa-ing, or whatever's your favorite dance :) & nothing better than the ubiquitous Spring Roll to get this party started.

But I don't want to put on the deep-fried carbs if I can't dance to burn them off, so these deliciously crispy, spicy, savory Baked Spring Rolls perfectly fit the bill - they get rid of the deep-frying guilt & get on with the lip-smacking taste :). They are so much healthier & they are so quick & easy to make too. It is a versatile recipe, so feel free to add your favorite ground meat or veggies to the mix - hey, it's a party after all, everyone's invited :)

As all you party people know, these golden-brown cuties are best eaten crispy and hot, with the steam flowing out of the spring roll as you take a bite - but careful, don't burn your mouth! Ooooo, the yummy taste that spreads in your mouth is beyond compare. Ready? Let's rock & (spring) roll!

BAKED  SPRING  ROLL  RECIPE

Makes : 18 Pcs

Ingredients:

18 Spring Roll Wrappers (8" x 8" size); see tips

2 cups shredded Cabbage

1 cup shredded Carrot

1 cup chopped Green Onion

3/4 cup Bean Sprouts

1 tbsp minced fresh Garlic

1 tbsp minced fresh Ginger

1 1/2 tbsp Dark Soy Sauce

1 tbsp Chilli Garlic Sauce (I used Sambal Oelek) or to taste

1/4 tsp ground Black Pepper

1 tsp granulated Sugar

1/2 tbsp Rice Vinegar

1 tbsp Oil

1 tsp Sesame Oil; optional

Vegetable Oil for brushing

For sealing the edges:

1 tbsp All Purpose Flour

2 tbsps Water

How to make Baked Spring Roll

1. In a small bowl, combine the soy sauce, sugar, chilli garlic sauce, black pepper, vinegar & sesame oil. Set aside.
2. Heat the oil in a wok over medium heat. Add the garlic & ginger & saute for a minute.
3. Add green onions, carrot, cabbage, bean sprouts. Stir in the soy sauce mixture. Mix well. Turn the heat to medium-high. Saute till the liquid evaporates from the mixture (around 3-4 mins) while stirring constantly. Remove from heat & allow to cool.
4. In a small bowl combine the all purpose flour & water. Keep aside.
5. Take a wrapper, keeping the rest covered with a damp cloth. Place the wrapper in a diamond shape on a clean work surface with one of the corners facing you. Spoon 2 tbsp of the cabbage mixture onto the 1/3 of the wrapper corner closest to you. (see the directions given in the below chart)
   
   
   
   
   
6. Pull the wrapper corner closest to you over the filling to cover it, and tuck it tightly under the filling.
7. Roll upwards till you reach the center. Now, fold over the sides such that the edges are straight, and continue to roll upward. Moisten fingers in the flour mixture, and brush wrapper seams to seal. Place it on the baking sheet, seam side down. Brush the roll with oil. Cover with a damp cloth. Repeat with the remaining wrappers and filling.  Arrange spring rolls in a single layer on a baking sheet.  
8. Preheat the oven to 425 degrees. Bake for 20-25 minutes until golden turning the rolls halfway through.
9. Remove from oven. Allow to cool for 4-5 minutes & serve hot with your favorite sweet Chilli sauce.

TIPS

You can find Spring roll wrappers in the freezer section of almost any Asian Grocery store.