Baked Spring Rolls Recipe #39000
I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don't think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store.
1¼ hours | 45 min prep
20 large spring rolls
- 20 large spring roll wrappers
- 6 cups finely shredded cabbage
- 2 large carrots, peeled and grated
- 1 lb lean ground turkey or ground lean pork
- 2 tablespoons peeled minced fresh ginger
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon salt
- vegetable oil, for brushing
- Prepare the cabbage and carrots and set them aside.
- Fry the meat until just done with the ginger, salt and sesame oil.
- Lift from the pan and put in a large bowl.
- Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
- Mix with the meat.
- Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
- Fold in the side corners, then roll up to make a neat tube.
- Repeat 19 more times.
- Lay the finished spring rolls on a lightly oiled cookie tray.
- Bake at 350°F for about 30 minutes, until golden brown.
- Serve hot with plum sauce.
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5 stars