Tasty Tuesday: Baked Spring Rolls With Chili Garlic Dipping Sauce

7 May

I love spring rolls, but often the ‘take-out’ versions are 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 yummy crispy exterior. Finding the wrappers in the freezer section of the grocery store can be a challenge, but well worth the hunt. Thaw according to package directions before using. 

Recipe courtesy of Canadian Living Magazine.

Photography by Yvonne Duivenvoorden

Photography by Yvonne Duivenvoorden

Baked Spring Rolls

2 tbsp vegetable oil
1 cup thinly sliced shiitake mushrooms
2 green onions, thinly sliced
2 cloves garlic, minced
1 tsp grated fresh ginger
2 cups shredded cabbage
1 carrot, shredded
1/2 sweet red pepper, thinly sliced
1 pinch salt
1 pinch pepper
1/2 cup water
1 tbsp cornstarch
1 tbsp hoisin sauce
12 spring roll wrappers
1/2 tsp sesame oil
Chili Garlic Sauce
2 tbsp rice vinegar
1 tbsp liquid honey
1 tbsp water
2 tsp sodium-reduced soy sauce
1 clove garlic, minced
1/2 tsp hot pepper sauce

In a 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. You can make these ahead by covering and putting in fridge for up to 8 hours. 

Combine sesame oil with remaining vegetable oil; brush all over spring rolls. Bake in 425°F 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.

This recipe makes 12 serving(s)

One Response to “Tasty Tuesday: Baked Spring Rolls With Chili Garlic Dipping Sauce”

  1. trjensen May 8, 2013 at 3:12 pm #

    This sounds delicious!

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