Thursday, July 19, 2012

Baked Spring Rolls

Here am sharing a baked version of the yummy, crispy Chinese Spring Rolls...


3-4 cups of shredded vegetables (carrots, cabbage, red/green & yellow bell peppers, spring onions & red onions)
2 tbsp Thai style chilli sauce
1 tsp soy sauce
salt & pepper to taste

1 pkt spring roll wrappers


Heat 1 tsp oil in a wok. Saute red onions & spring onions till transparent. Add the rest of the shredded veggies & saute till half cooked but crisp.

Add the sauces, salt & pepper. Saute on medium-high heat till the moisture evaporates.

Turn off the heat & let the mixture cool to room temperature.

Now carefully remove the spring roll wrappers, one at a time & unroll it.

Spray with cooking spray. Then, place a big spoonful of the veggie mixture in a corner & wrap into a tight spring roll.

Spray the wrapped roll with some more cooking spray.

Bake in a 400F pre-heated oven for 12-15 mins till crisp & golden.

Enjoy with some hot & sweet sauce.

Linked to Bake Fest


  1. baked thing will allow me to have few more healthy and yummy too

  2. Looks yum. The spring roll wrapers we get here are a lot thicker. These are absolutely lovely. Great stuffing


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