Spring Rolls – A smaller batch

April 2, 2013 at 12:24 pm Leave a comment

spring rolls

Don’t get me wrong, I LOVE fried food; I just dislike the frying part. So, for better or worse, here’s my baked version of spring rolls.

I’m sure these could be deep fried or shallow pan fried if you’re so inclined. Just remember to seal the edge of the roll with water or an egg wash.

10 large spring/egg roll wrappers
4 cups (approx.) finely shredded cabbage
1 large carrot, peeled and grated
4 ounces ground turkey or pork (optional)
1 tablespoon grated fresh ginger
1 clove garlic, grated
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
1 teaspoon hoisin sauce
squirt of hot sauce (optional)
vegetable oil, for brushing
salt

Preheat oven to 350°F

Prepare the cabbage, carrots, and ginger, set them aside.

Brown meat in large pan
sprinkle with some salt
add cabbage, carrots, garlic, and ginger
add seasonings
cook down until cabbage is wilted
let cool a bit before proceeding to the wrapping stage

Place approximately 1/3 cup on wrapper and fold diagonally, egg roll style (directions on package)

Lay the finished spring rolls on a lightly oiled cookie sheet, seam side down
brush each roll with oil

Bake 30 minutes, until golden brown
serve with your favorite dipping sauce

Reheat in a conventional or toaster oven to crisp up the exterior

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Entry filed under: Chinese, For One or Two, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: , .

Mushroom, Leek, and Cabbage Galette Basic Barbeque Sauce

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