Oven baked spring rolls
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
These oven baked spring rolls are full of veggies and are oven-baked, great alternative to deep frying
Ingredients
Dry rice noodles
50 g
Olive oil
1 tbs
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Carrot(s)
1 medium, coarsley grated
Chinese cabbage (wombok)
1½ cup(s), (120g), shredded
Mushrooms
6 whole, (button), thinly sliced
Oyster sauce
2 tbs
Soy sauce
1 tbs
Vinegar
1 tbs
Bean sprouts
1 cup(s), (80g)
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
2 tbs, chopped
Egg white
½ medium, lightly beatean
Spring roll wrapper
12 extra large
Sweet and sour sauce
⅓ cup(s), (80ml)
Instructions
1
Preheat oven to 200˚C or 180˚C fan -forced. Line baking tray with baking paper.
2
Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
3
Heat a wok over high heat. Add oil and heat for 20 seconds. Add garlic and ginger and stir-fry for 1 minute or until fragrant. Add carrot, wombok and mushrooms and stir-fry for 3 minutes or until tender. Add noodles, oyster and soy sauces, vinegar, sprouts, shallots and coriander. Stir-fry until combined. Transfer mixture to a large bowl.
4
Working with 1 wrapper at a time, place 2 tablespoons of filling across 1 corner. Brush edges of wrapper with egg white and fold sides over filling. Roll up to enclose. Place on prepared tray and lightly spray with oil. Repeat with remaining wrapper and filling. Bake for 20 minutes, turning half way through cooking, or until golden and crisp. Serve with sauce.
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