Easy Baked Vegetable Spring Rolls & Ginger Soy Dipping Sauce
Spring rolls are my favorite Chinese food menu item. Since I have vowed to skip the take out menu and cook at home more I had to find a way to still enjoy these crunchy little bundles of heaven. I also wanted to try to create a healthier version. I don’t care to fry food in the house (for some reason I can not handle the smell) so I generally bake instead. Cooking on a higher temperature and drizzling with oil will help achieve the crunch of frying.
What you need:
- 1 cup finely shredded cabbage, carrot and green onion
- 1 red pepper thinly sliced (I left this out)
- 4 mushrooms sliced thin (optional)
- 2 cups bean sprouts
- 1/2 cup finely chopped cilantro
- A pinch of salt & pepper
- 8 spring roll wrappers
- cooking oil (I used vegetable, use what you wish)
What to do:
Preheat the oven to 425º
Combine the vegetables in a bowl with the salt & pepper
Place a spring roll wrappers on a flat surface with the corner (pointed edge) towards you.
Put about 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly.
Bake on 425º for about 15 minutes or until golden brown and crispy
Cut in half and serve with sauce.
For the dipping sauce:
My favorite recipe for the ginger soy dipping sauce
[yumprint-recipe id=’23’]
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