> Healthy Recipes > Oven Baked Spring Rolls

Oven Baked Spring Rolls

Posted on November 28, 2018 | No Comments on Oven Baked Spring Rolls

Update the Vietnamese spring roll with this baked version that is filled with a lot of healthy fillings. Or improve this version with bite-sized dumpling versions that can be baked, steamed or boiled. The dipping sauce provides a fiery and tangy counterpoint for the dish.

Yield: 30 pieces spring roll or 90 piece dumplings

Ingredients:

  • 4 pieces dried shiitake mushrooms, soaked in hot water to rehydrate, sliced thinly without stems
  • 1 bunch spring onions, sliced
  • 1 clove garlic, chopped
  • 1 teaspoon fresh ginger, grated
  • 1 piece red bell pepper, chopped
  • 2 cups chinese cabbage, chopped
  • 1/3 cup bamboo shoots, sliced thinly
  • 1 teaspoon Light soy sauce
  • 1 tablespoon chili sauce
  • 1/2 teaspoon fish sauce
  • 1/4 cup Wansuy chopped
  • 1 cup togue
  • 15 pieces lumpia wrapper
  • 1 tablespoon olive oil
  • 1 tablespoon cooking oil spray or olive oil
  • Sauce:
  • 1/4 cup light soy sauce
  • 1/4 cup Chili sauce
  • 2 tablespoons calamansi juice
  • 1 teaspoon muscovado sugar
  • 1 tablespoon wansuy, chopped
  • 1 piece siling labuyo, seeded and chopped

Procedures:

1. Preheat oven to 250-300F
2. Heat fring pan and drizzle with olive oil. Saute onions, garlic and ginger until slightly cooked. Add mushrooms, bell pepper, cabbage, and bamboo shoots. Cook slightly.
3. Add soy sauce, chili sauce and patis. Cook until cabbage is slightly wilted.
4. Remove from heat and add wansuy and bean sprouts. remove excess liquid.
5. Get 1 piece lumpia wrapper and fill with 1 tablespoon vegetable mixture. Fold. Repeat with remaining warppers.
6. Place spring roll on baking sheet sprayed with cooking spray or oil.
7. Bake 15 minutes or until lightly browned
8. Prepare sauce by combining ingredients.

Nutrition Facts Per Serving:

  • Calories (kcal) 220
  • Carbohydrates (g) 34
  • Protein (g) 9
  • Fat (g) 4

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