Have you ever had that moment when you pick up stuff from the supermarket with this super smart and smug thought that you would make something impressive out of it? And then, four months later, the stuff is still in the freezer, crying for help silently? I do. All the time.
This time I would like to present the long forgotten spring roll wrappers, made into spring rolls. Inspired by how much I have posted deep-fried food for the past months, I baked those rolls against my nature. Turned out pretty good. I have to admit that they looked like a bunch of sick rolls. But they are crunchy enough. And the fillings are easy to prepare and quite awesome. Some mysterious skills are needed to master baking rolls into nice golden brown. Anybody care to share those skills with me?
However, the main satisfaction is that I have saved myself some grocery money by skipping the one litre of cooking oil needed to deep-fry those rolls.
I made a vegetarian version. For the meat lover in you, add some ground chicken or prawn.
Stir-fry chopped garlic and mushrooms with a bit of oil over high heat.
Add grated carrot.
Season with sugar and salt, mix well. Stir-fry till carrot is soft.
Lower heat and add beansprouts.
Lastly, add sliced spring onions.
Mix well and remove from heat till later use.
Arrange a piece of spring rolls wrapper on working surface. Place a couple of tablespoons of stir-fry fillings on top of it.
Roll the wrapper up, half way to the mid part of the wrapper.
Fold both ends towards the middle. If needed, brush some cold water on the edges so the wrapper would stick easily on top of each other.
Line a piece of foil on pan. Arrange rolls inside. Lightly brush rolls with vegetable cooking oil.
Pop into pre-heated oven. Bake at 175 degree celsius for 15-20 minutes and turning once during halfway baking. Serve warm with sweet chili sauce.
Baked Spring Rolls, Lumpia Panggang
2 tbsp cooking oil
3 garlic cloves, chopped finely
3 dried Shiitake mushrooms, soaked and minced
1 carrot, grated coarsely
1 tsp sugar
1/2 tsp salt
100 g bean sprouts
2 spring onions, sliced thinly
20 spring roll wrappers, size 10 x 10 cm
Preheat oven to 175 degree celsius.
Heat cooking oil in a wok. Stir-fry garlic till fragrant.
Add minced mushroom and cook for one minute.
Add grated carrot, salt and sugar. Stir-fry for 3-4 minutes, till carrot is well cooked.
Combine bean sprouts and spring onion.
Mix well and remove from heat.
Put a couple of tablespoons of fillings into each wrapper.
Fold them into shape of rolls.
Brush skin with cold water to stick wrappers down.
Arrange rolls in baking pan and brush them with cooking oil.
Bake in preheated oven for 15-20 minutes, at 175 degree celsius, turning half way through baking.
Serve warm with sweet chili sauce.
More links for inspiration
Baked spring rolls – My Kitchen Snippets
Baked chicken spring rolls - Cooking Etcetera