Baked Asian Spring Rolls
I dont know where this recipe came from, but it is a favorite with my friends and family. They are easy to make and healthier than the traditional fried. I usually quadruple the recipe and freeze them in serving-sized portions so that I have them on demand.
I dont know where this recipe came from, but it is a favorite with my friends and family. They are easy to make and healthier than the traditional fried. I usually quadruple the recipe and freeze them in serving-sized portions so that I have them on demand.
- salt to taste
- pepper to taste
- 2 cups cabbage shredded
- 1/2 cup carrots shredded
- 1 pound shrimp uncooked, shelled and deveined
- 3 - 4 green onions chopped
- 2 1/2 tablespoons fresh cilantro chopped
- 1 1/2 teaspoons sesame oil
- 1 tablespoon fresh ginger peeled and grated
- 2 1/2 teaspoons fresh garlic minced
- 2 teaspoons asian hot sauce like thai sirachi
- 1 package spring egg roll wrappers
- extra virgin olive oil for baking
- Carbohydrate 11.4024724375 g
- Cholesterol 44.53105 mg
- Fat 4.5875641875 g
- Fiber 0.97686248268187 g
- Protein 7.7413611875 g
- Saturated Fat 0.671250075 g
- Serving Size 1 1 Serving (74g)
- Sodium 144.70795 mg
- Sugar 10.4256099548181 g
- Trans Fat 0.3336891875 g
- Calories 119 calories
Step-by-step
- Peel, de-vein and chop shrimp into small pieces. Season with salt and pepper. (Can substitute chicken or pork instead of the shrimp. You will find the Spring Rolls to be more flavorful if you use a coarse grind (or chili grind). Or, you can cut the meat into chuncks and then chop the heck of it with a meat cleaver.)
- Using cooking spray or olive oil, cook shrimp in saucepan over medium-high heat.
- In a large bowl, mix together the cooked shrimp, cabbage, carrots, onions, cilantro, sesame oil, ginger, garlic and hot sauce.
- Preheat oven to 425 degrees. Follow directions on spring roll wrapper package.
- Place a couple of spoonfuls of filling in each wrapper. (Can add more or less, depending on how large or small you prefer your spring roll.) Use a little water to seal the edge of the wrapper.
- Place spring rolls sealed-side down on a baking sheet that has been oiled or sprayed with cooking spray.
- Brush a little olive oil on top of each roll. Place baking sheet in oven.
- Check spring rolls after 10 minutes and then continue checking every couple minutes until they are golden brown.
Checking the spring rolls at the ten-minute mark prevents burning while ensuring an even, golden-brown crust at 425 degrees. High heat transforms the exterior of the wrapper without overcooking the shrimp filling inside. Raw shrimp requires careful chopping into small pieces to distribute moisture evenly through the cabbage and carrot mixture.
Freezing unbaked spring rolls requires doubling the exterior wrapper to protect against moisture loss during storage. Thaw frozen rolls overnight in the refrigerator rather than the microwave. Microwave thawing generates steam inside the wrapper, which ruins the crisp texture necessary for baking.
Protein substitutions alter the final moisture level of the filling. Swapping shrimp for chicken or pork works well if the meat is finely chopped with a cleaver to mimic a coarse grind. When scaling the recipe upward, do not multiply the sesame oil at the same rate. Add sesame oil gradually to taste so the concentrated flavor does not overpower the garlic and ginger.
