Spring rolls are always a big hit at parties, but they are usually deep-fried and high in fat. Baking spring rolls after brushing them with a touch of oil eliminates the need to deep-fry them, without sacrificing that lovely crispy exterior. You can find the wrappers in the freezer section of many grocery stores. Thaw according to package directions before using. Sambal oelek is widely available, but any hot pepper sauce will do.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2012
Chili Garlic Sauce:
MethodIn large skillet, heat half of the vegetable oil over medium-high heat; cook mushrooms, green onions, garlic and ginger, stirring, until mushrooms are slightly softened, about 2 minutes.
Stir in cabbage, carrot, red pepper, salt and pepper; cook, stirring, until tender-crisp, about 4 minutes.
Whisk together water, cornstarch and hoisin sauce; pour over cabbage mixture, stirring to combine. Transfer to bowl and let cool.
Lay 1 spring roll wrapper on work surface with point facing up; place 2 tbsp cabbage mixture on bottom third of wrapper. Fold bottom point of wrapper over filling. Fold in sides and roll up until 2-inch (5 cm) triangle of wrapper remains at top.
Lightly brush triangle with water and roll up to seal. Repeat with remaining filling and wrappers. Place on greased baking sheet. (Make-ahead: Cover and refrigerate for
up to 8 hours.)
Combine sesame oil with remaining vegetable oil; brush all over spring rolls. Bake in 425°F (220°C) oven, turning once, until crisp and golden, about 20 minutes.
Chili Garlic Sauce: Meanwhile, in small bowl, whisk together vinegar, honey, water, soy sauce, garlic and sambal oelek until honey is dissolved. Serve with spring rolls.
Nutritional facts Per piece with sauce: about
- Fibre 1 g
- Sodium 139 mg
- Sugars 3 g
- Protein 2 g
- Calories 84.0
- Total fat 3 g
- Potassium 92 mg
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 13 g
- Iron 5.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 14.0
- Vitamin C 18.0