Happy Ugadi to all of you!
I have wanted to try baking spring rolls for a long time now. While in Canada, I saw an episode in Food TV where the host was preparing baked spring rolls using phyllo pastry sheets. I remembered the procedure, but forgot the temperature and time it has to be baked. I searched for the recipe in Canada's Food TV website but could not find it. Then I found it here. I got spring roll pastry from the Indian store. I checked the ingredients and it doesn't have eggs.
Filling:
1. Shred cabbage and carrots, slice scallions finely. You can also add thinly sliced green peppers.
2. In a frying pan add a tablespoon of oil and saute all the vegetables, add salt, soy sauce and pepper powder.
3. Let it cool.
Procedure:
1. Thaw the spring roll pastry as per the instructions in the package.
2. Carefully remove a sheet and spray with non stick spray on both the sides. (I don't know whether spraying on both the sides is necessary, but I did it anyway.)
3. Keep the filling in the bottom and wrap it as you would wrap a tortilla.
4. Grease the baking sheet and place the wrapped spring rolls and bake it at 350F for 30-35 minutes or until they are golden brown.
5. I also flipped the rolls after 15 minutes and flipped them back again after 30 minutes.
The spring rolls were very crispy and tasty. Everybody loved it, especially my son had 2 of them at one go. You would never deep fry your spring rolls again, once you taste this.
My Notes:
1. The sheets have to be removed very carefully, because they are fragile and tend to tear easily. A couple of mine tore but I was able to wrap them anyway and the filling did not come out. The author of the recipe has clearly explained how to remove the sheets in the "Reviews" section of her post, but I did not go through it at first. I saw it after putting the rolls in the oven. Next time I'll surely follow her tips.
Variations:
1. I think we can make potato puffs with these wrappers instead of using the puff pastry sheets which are very high in fat content.
2. As I have mentioned earlier, baked spring rolls can be made with phyllo pastry sheets also, but I have not tried it.
sunil.deabrew@gmail.com says
Thankyou Madhu
I have just found your Website blog ..
I made this last night and it turned out perfectly , especially the browning of the pastry.
I used spring roll pastry sheets and used 2 per roll as my filling was with many tropical vegetables.
A few leftovers for tonight`s starter... 🙂
Look forward to trying manty more of your recepies. I am Vegan
Best wishes
Sunil
Madhuram says
You're most welcome, Sunil.
Kevin says
the dry wrap is actually rice paper roll, they will not brown. they are supposed to be consumed after using water to soften it(wrap it with lettuce and cooked protein).
Susan says
All I can find is the dry spring roll wraps you put into warm water to soften. I rolled my rolls and brushed with oil cooked in oven. They didn't even brown ,they just split and were so rubbery you couldn't eat them. Need help
Madhuram says
The wrapper I used was available in the freezer, Susan. I had to thaw it before using. I haven't tried it in the wrapper you have mentioned.
susan says
I have looked at all the markets in this area,no one has the freezer wrappers. I can't believe the ones I have will ont brown.
Madhuram says
I got mine in the Indian grocery store, but you should be able to get it in the Oriental stores too. I think yours is not browning because you dip it in water.