These baked spring rolls are a healthier take on the classic fried version, featuring a crisp, golden exterior and a flavorful filling wrapped in thin flour-based wrappers. Perfect as an appetizer, snack, or light meal, they’re easy to make and packed with fresh ingredients.
Thin flour-based wrappers, typically used for spring rolls, provide a light and delicate shell. They crisp up beautifully in the oven without the need for deep frying.
The filling can be customized with your favorite ingredients.
Serve hot with a dipping sauce, such as sweet chili, soy-vinegar, or hoisin-peanut sauce.
Ingredients:
Meat Filling:
- 15gn cornstarch
- 15ml soy sauce
- ¼ teaspoon white pepper powder
- 250g minced pork
Vegetables:
- 20g dried shiitake mushrooms, rehydrated and sliced
- 100g thinly sliced cabbage
- 100g julienned carrot
- 40g chopped spring onion
- 1 tbsp ginger, grated
- 2 tablespoons oyster sauce
Other:
- 15-20 spring roll wrappers
- Sweet chili sauce for dipping
Instructions
1. Prepare the Beef:
- In a bowl, mix the minced beef with cornstarch, sugar, soy sauce, and white pepper.
- Chill the mixture in the fridge for 30 minutes to allow the flavors to blend.
- Heat oil in a pan, add the beef mixture, and stir-fry until fully cooked.
- Break the meat into small pieces, then set aside.
2. Prepare the Vegetables:
- In the same pan, heat some oil and fry the ginger until fragrant.
- Add the cabbage, carrot, shiitake mushrooms, and spring onion. Cook until slightly soft but not mushy.
- Return the beef to the pan, add oyster sauce, and mix everything well.
- Let the filling cool. If it’s too wet, strain it through a colander to remove excess liquid.
3. Assemble the Spring Rolls:
- Place a spring roll wrapper on a clean surface.
- Add 1-2 tbsp of filling on the edge.
- Fold the edge to cover, then fold left and right corners towards the center.
- Roll tightly.
4. Bake:
- Preheat the oven to 220°C (430°F).
- Place spring rolls on a parchment-lined tray.
- Bake for 30 minutes, flipping halfway, until golden and crispy.
