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.

Print

Baked Spring Rolls, Lumpia Panggang

Makes 15 rolls

Ingredients:

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

Directions:

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

Fresh spring rolls popiah

Vegetarian popiah rolls

Baked spring rolls – My Kitchen Snippets

Baked chicken spring rolls - Cooking Etcetera

| More |

15 Responses to “Baked Chinese Spring Rolls”

  1. 1

    Lyndsey ~The Tiny Skillet~ — June 22, 2011 @ 8:33 am

    These look wonderful! Yes I do the same thing I had some gyoza wrappers stuck in the back of my freezer, then when I went to use them the bottom ones were a little gummy and stuck together. Now I try to buy them when I am ready to use it.(still doesn’t always work). Although I love fried foods I do try to bake as much as I can, and mostly it’s satisfying. I think the key to golden brown in the oven is oil, brushing it with enough oil to brown it.

  2. 2

    kankana — June 22, 2011 @ 5:00 pm

    you have no idea how happy your post made me. I made spring roll few weeks back and we loved it. I wanted to make it again but the thought of deep fried in this heat is not too motivating. And now you showed me how to bake .. :) :) :) Thanks a ton dear!

    • Jun replied: — June 22nd, 2011 @ 7:56 pm

      Deep-frying is irreplaceable in my opinion. But the guilty feeling inside needs some consolation from time to time – baking could be one of the answers. Glad you like it

  3. 3

    Mai — June 23, 2011 @ 5:36 am

    I love spring rolls but never thought of baking them. What a genius idea. Can’t wait to try this.

  4. 4

    Christine's Recipes — June 23, 2011 @ 7:03 am

    Beautiful baked spring rolls.
    Same here. Thanks for reminding me of taking out the puff pastry in my freezer, at least make something edible from it. Or it has to go into our rubbish bin if it expires. :)

  5. 5

    anhsfoodblog — June 23, 2011 @ 7:04 am

    Such a beautiful recipe! I think deep-frying is the best for spring rolls. But baking is another healthier alternative, which is good!

  6. 6

    Arudhi@Aboxofkitchen — June 23, 2011 @ 7:09 am

    Love love love! I don`t mind having deep-fried lumpia, but only if I don`t have to fry it in my own kitchen :D Thanks for sharing the great post! Oh now I`m getting the urge to go to the store!

  7. 7

    Angie@Angiesrecipes — June 23, 2011 @ 11:05 am

    Those spring rolls look so mouthwatering! Gotta try them baked next time.

  8. 8

    Nami @ Just One Cookbook — June 23, 2011 @ 3:29 pm

    This is a great alternative when we end up eating more deep frying food that we should. My kids LOVE spring roll wrappers…they would eat ANYTHING if I roll with it. I also put a lot of veggies just for that reason, but with some meat. Beautiful picture as always!

  9. 9

    Yadi I. @ShopCookMake — June 23, 2011 @ 10:15 pm

    I’ve been trying to cook with less fat. This is a great way to enjoy the flavors I love without feeling guilty.

  10. 10

    Lisa H. — June 23, 2011 @ 10:17 pm

    Nice popia… especially baked ones… :D

  11. 11

    shirley@kokken69 — June 24, 2011 @ 1:41 am

    Jun, you are not alone. I have done that so often… now to keep my fridge from over flowing, I have told myself if I am not cooking it today, I will not buy the ingredient at the supermarket…

    Love it that you’ve chosen to bake this. The photo looks awesome!

  12. 12

    Yi @ Yi Reservation — June 25, 2011 @ 8:13 am

    Great idea! The baking method makes want to make spring rolls at home more often as I usually stir away from frying too much at home. Thanks!

  13. 13

    Wendy Leow — June 27, 2011 @ 1:36 am

    can’t wait to try this!!! looks great

  14. 14

    Fortune Teller — November 10, 2011 @ 5:52 pm

    I was looking for a veggie baked spring roll recipe and found it! Thanks. I will try it tomorrow.

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