Spring Rolls happen to be my favourite starters when ordering Chinese! But off late I’ve been steering clear of anything either fried or too oily in any way! The fried rolls have a way of making you feel so bloated in just a couple of bites….you can’t even have an entire roll.
Hence, we bake! Takes barely 2 tablespoons of oil and we are sorted 😊
Infact, the baked ones are far more crispier than the fried ones and there is no compromising on the taste too. A healthy option if you’re looking for snacking ideas with less calories😁 You can serve these with my homemade Schezwan Sauce.
You can always prep the rolls and keep them frozen and then bake them as and when required (frozen rolls can be stored for a week approximately and need to be thawed for 45 mins before baking or frying). Coming to the fillings, you can go for any option…vegetarian or non-vegetarian…even just some greens like spinach or some bokchoy. The options are endless. What I am sharing here is a technique for eating healthier without much efforts 😊 The recipe for this filling is what I have learnt from my Mom.
Let’s begin…follow the recipe and the tips too!
Serves: makes 7-8 rolls
Equipment: baking tray, cooling rack, measuring cups/ spoons, a wok, a clean plate.
2 cups boiled noodles (to be cooked as per the instructions on the packet)
1/2 cup each of julienned carrots, capsicum & cabbage (you can add any fillings of your choice)
1 tsp chopped green chilli
1 tbsp ginger- garlic paste
1 tsp each of green chilly sauce, soy sauce & vinegar
salt to taste
2 tbsp oil
7-8 sheets of readymade Spring Roll sheets (or homemade, it won’t make any difference to the baking process)
1 tsp rice flour mixed with 1-2 tbsp of water to make a glue to secure the edges of the rolls
Thaw the Spring roll sheets as per the instructions on its packet. Set that aside.
Then, heat 1 tbsp oil in the wok, add chopped green chilli, ginger-garlic paste. Sauté for a minute. Then add the julienned veggies & season with salt. Sauté on high flame for 3-4 mins. Then add the sauces and mix well. Then add the boiled noodles. Toss everything once. Turn off the flame and let the filling cool a bit.
Preheat the oven @ 200’c for 10 mins. (Every oven works differently so set the temperatures according to your oven)
Next, keep one Spring roll sheet on a dry plate as shown in the pic below. Keep the glue ready on the side (read the instructions to make the glue above in ‘ingredients’). Keep the filling in the centre and start folding the sheet as shown below….
Follow these steps, secure the edges with the glue.
Roll it over and set it on the baking tray. Repeat the same with the rest of the sheets. Now brush them oil.
Bake them at 210’c for 15 mins or until they turn golden & crisp using both the heating elements (upper & lower coils/rods simultaneously). Then remove the tray and flip the rolls over and again brush them with oil. Bake them again at 210’c for 10 min or until they turn golden &a crisp using both heating elements. (Please note that every oven works differently so adjust the temperature according to your oven).
Once done, remove the tray and cool for a minute on the cooling tray. Then serve with your favourite dip!
You have to try this…😋