Crispy baked spring rolls
Crispy baked spring rolls
Yields: 10 spring rolls
Ingredients
Filling
2 cups carrots – finely sliced
2 cups mushrooms (brown)– finely sliced
4 cups cabbage – finely sliced
2 tablespoons ginger – peeled and finely minced or grated
1 tablespoon garlic - finely minced, grated or crushed
2 teaspoons sesame oil
⅓ cup tamari
½ cup water (I prefer purified water)
¼ teaspoon black pepper
¼ cup green onion – sliced (use the white portion and save the green for the garnish)
½ pkg of spring roll wrappers (I use Double Happiness Brand – a BC company)
Sweet chilli dipping sauce
Yields: 2/3 cup
½ cup plus 2 tablespoons honey or a vegan liquid sweetener
2 tablespoons tamari
4 teaspoons rice or coconut vinegar
3 teaspoons Sambal chili paste
Steps
Make dipping sauce by combining all the ingredients - set aside.
Preheat the oven to 425 degrees F.
Make the filling. Start by finely slicing all the vegetables. I use a mandolin, then slice them lengthwise.
Combine all the ingredients except the green onions. Stir until well combined.
Sauté the mixture in a non-stick pan until it is softened and most of the liquid is gone. Toss in green onions.
Remove the pan from the heat and let it cool a bit before you make the spring rolls. Excess liquid will affect the crispiness, so drain the filling if necessary.
Make a small dish of flour and water paste to seal the spring roll.
Lay the wrapper in front of you, so it looks like a diamond. Place a heaping ¼ cup of filling about an inch out from corner of the wrapper. Fold the bottom over the filling, then fold the sides in, wet the end with some of the water flour paste and roll tightly to seal. Do not let the rolls sit very long before you are ready to cook, as they will get soggy.
Line a baking sheet with parchment. Place the rolls on the baking sheet – seam down.
Bake for 10 minutes. After 5 minutes turn the spring rolls. Cook for the remaining 5 minutes. They should be crispy and lightly browned.
Serve right away with the dip.
