Monday, October 12, 2009

Baked Spring Rolls

OK... this is mainly an excuse to re-hash some old content but for those who have only started reading more recently I did want to bring up this old standby. A couple weeks ago we got the largest head of napa cabbage I've ever seen from our CSA. It was still in the back of our fridge tonight and we really needed to use it so we decided to make spring rolls. There are any number of things with which to fill spring rolls but ours usually have cabbage as the main ingredient. If you have an Asian market near you that's where you'll find spring roll wrappers (as opposed to the more common egg roll wrappers which of course are not vegan). You'll usually find them in the frozen section.

One of our recipes, along with step by step instructions for rolling, is here. Most often we fry our spring rolls in a thin layer of oil in a wide flat skillet. If you want to use less oil though you can bake them like we did tonight and they'll still come out quite good. Just brush a thin layer of canola oil on a sheet pan, place the spring rolls on the pan, then brush the tops liberally with more canola oil. Bake at 375° for 25 minutes, flip them over, then bake for another 15 minutes or until they're a little brown and crispy. And our first spring roll recipe, along with our go-to apricot dipping sauce recipe is here. Enjoy!

2 comments:

James Reno said...

Sounds great! Last night I had Asian lettuce wraps.

Some ingredients I recall were peppers, carrots, ginger, garlic, noodles, cucumbers, soy sauce, and of course the lettuce!

Keep up the good work and all the great recipes!

To Your Health!
James Reno (editor)
Raw-Food-Repair.com

James said...

Thank you for sharing baked Spring Rolls recipe. Hopefully I will try it sometime. If you are big fan of asian/chinese cuisine, you should try Spring Rolls located at north hills in Raleigh. The restaurant has a great atmosphere & the food they serve is simply phenomenal. Check out the traditional asian menu there I am sure you will love it.