Baked Spring Rolls Food

BAKED SPRING ROLLS

Steps:

• Prepare the cabbage and carrots and set them aside.
• Fry the meat until just done with the ginger, salt and sesame oil.
• Lift from the pan and put in a large bowl.
• Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
• Mix with the meat.
• Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
• Fold in the side corners, then roll up to make a neat tube.
• Repeat 19 more times.
• Lay the finished spring rolls on a lightly oiled cookie tray.
• Bake at 350°F for about 30 minutes, until golden brown.
• Serve hot with plum sauce.

BAKED PORK SPRING ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
• In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
• Mix cornstarch and water in a small bowl.
• Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
• Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

SPRING ROLLS

Steps:

• Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
• Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
• In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
• Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.
• Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.

BAKED CHICKEN SPRING ROLLS

Steps:

• Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
• Prep chicken, rice noodles and veggies.
• Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
• Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
• Remove saucepan from heat, add chicken and noodles, combine. Set aside.
• *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
• Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
• Spray spring rolls with fine layer of cooking spray.
• Bake for 20-25 minutes, flipping rolls half way through.
• While rolls are baking, combine dipping sauce ingredients with wire whisk.

BAKED SPRING ROLLS

Steps:

• Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
• Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
• Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
• Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
• Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.

SPRING ROLLS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the vegetables, sauces, peanuts and herbs in a bowl and stir to combine. Cut the pastry sheets in half and brush with some of the melted butter.
• Stick 2 of the halves together, then arrange 1⁄4 of the filling in the middle. Brush with some more butter and roll up. Transfer to a baking sheet. Repeat with remaining sheets, then brush with a little more butter. Bake for 15-20 mins until golden and crisp.

SPRING ROLLS

Steps:

• Soak the vermicelli 30 minutes in warm water; drain.
• In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
• In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
• Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

EASY SPRING ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
• Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
• Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
• While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.