Deconstructed Baked Spring Rolls

Spring rolls, a popular Asian appetizer, are filled with stuffing, rolled in a wonton or spring roll sheet, and (mostly) deep-fried. In this recipe, I baked the spring roll sheets and spooned the veggie filling into those baked cups. If baked in a mini size, it can be a great finger food option for your party. The rolls are baked instead of fried, which makes it slightly healthy.

INGREDIENTS

  • 4 cups finely chopped cabbage.
  • 1 grated carrot.
  • One small green and red bell pepper finely sliced.
  • 3 to 4 Spring onions finely chopped.
  • 2 tsp low sodium soy sauce.
  • 2 to 3 tbsp chili garlic sauce (which has a sweet twist).
  • 2 green or red chilies.
  • 4 cloves garlic.
  • 1-inch organic ginger.
  • 1/4th tsp black pepper powder.
  • 1 tbsp oil.
  • Salt as per your taste.
    (Soy sauce, spring roll sheets, and chili-garlic sauce have a pretty high amount of sodium. I prefer to skip or use minimal salt for the stuffing to keep the sodium value in limit.)
  • 12 Spring roll sheets.
  • Oil spray.
    (I used zero-calorie extra virgin olive oil spray.)
  • A muffin tray to bake sheets in a cup size.

RECIPE

  • Heat the oil in a pan.
  • Mash ginger, garlic into a coarse paste and finely chopped chilies.
  • Once the oil is hot, add ginger-garlic paste and sauté it for a couple of minutes.
  • Next, add chopped chilies and (sliced) white portion of spring onions. Mix well and stir for a minute.
  • Add remaining vegetables except green spring onions.
  • Sauté veggies on a high flame till carrots cook and cabbage wilts. Don’t overcook as we want to retain the crunchiness of the vegetables.
  • Sprinkle black pepper powder and salt.
  • Next, season the stuffing with soy sauce and chili-garlic sauce. Mix everything together.
  • Turn off the heat and mix the sliced green onions.
  • Preheat oven at 350 degrees Fahrenheit for baking the cups.
  • Spray oil on a sheet, fold it twice in layers, and put it in a muffin tray, as shown in the following picture.
  • Bake the cups for 12 to 13 mins or until they turn golden brown.
  • Fill the baked cups with the stuffing, garnish with sliced spring onions and serve.

Meat lovers can prepare ground meat (chicken, pork, or turkey) stuffing with soy sauce, sesame oil, and ground pepper. Stuff the baked cups with the meat filling and enjoy them as deconstructed baked wontons. I’m going to try ground chicken baked wontons next time.

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