Food-Easy-Recipes love a good spring roll. That crispy outer shell with the savory filling is hard to resist. But deep-frying them is a hassle I don’t need. Thankfully, you can get crispy spring rolls from your oven. These oven-baked spring rolls are my new go-to appetizer when feeding a crowd.
Spring rolls in the oven
- 6 medium fresh mushrooms sliced thin
- 1 small spoonful of oil
- 3 green onions sliced thin
- 2 cloves garlic finely chopped
- 1/2 kilo minced pork
- 1/3 cup . 65 g . Chopped water chestnuts (Water Chestnuts) canned
- 1 cup . patikomeno chopped Chinese cabbage
- 2 teaspoons oos FISH Fish Sauce
- 1 tablespoon soy oos
- 2 tablespoons oyster oos Oyster Sauce,
- 48 small leaves ready for spring roll plefra5 about 12 cm
- 1 egg lightly chiypimeno
- 1/3 cup . + rice vinegar 1/3 cup . oos isili sweet Sweet Chili Sauce, for serving
- Sauté the mushrooms in 1/2 tablespoon oil in a frying pan until browned . Heat the remaining oil in a wok or a large frying pan and sauté the onions inside and garlic until soft . Add the minced meat and continue cooking, stirring frequently and breaking the lumps , until browned . Then pour through the mushrooms , water chestnuts , cabbage and three kinds of sauce and stir until wilted cabbage . Allow the mixture to cool .
- Preheat oven to 180 ° C and lightly lubricate 2 oven trays (for convenience , the dressing aniikollitiki with oiled parchment paper ) . Place in the center - along a diagonal of each sheet , without reaching the edges - a koutalitsa from the mixture and brush around them with a little egg.
- I make rolls starting from the corners at the ends of the filling , which will bring the inward after blanketing the filling with a triangular tip and end winding them so that the fourth little corner to find the middle of the side of the spring roll. The spread on the trays - the triangle of ' gluing down' - and everywhere brush with the remaining egg.
- Bake in the oven for about 10 minutes, until well browned . Serve hot , accompanied with the chili sauce , mixed with vinegar .
Tips and Tricks
Cooking Tips for Perfect Oven Spring Rolls
Achieving a crispy texture can be tricky when baking instead of frying, but I’ve got some tips to make sure your spring rolls come out crunchy every time.
- Brush the spring rolls generously with oil before baking. This helps promote browning and crispness.
- Make sure not to overfill the spring rolls or they may split open while baking. About 2-3 tablespoons of filling per roll is perfect.
- Bake the rolls on a parchment lined baking sheet in a single layer, leaving space between each one. Crowding will lead to soggy rolls.
- Bake at a high temp (400°F) to crisp up the outside before the inside overcooks.
- Let the rolls cool for 5 minutes before serving. The texture continues to set as they cool.
I like to serve oven-baked spring rolls as an appetizer with a flavorful dipping sauce like sweet chili or peanut sauce. They also make great snacks, side dishes, or additions to a Asian-inspired meal.
For parties, set out a platter with an assortment of dipping sauces for guests to customize. The possibilities are endless!
Can you freeze baked spring rolls?
Yes! First bake them for half the recommended time, let cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat directly from frozen at 400°F for 12-20 minutes.
How long do baked spring rolls last in the fridge?
Baked spring rolls will keep well in the fridge for up to 4 days. Reheat in a 400°F oven for 5-10 minutes before serving.
What can I use if I don’t have spring roll wrappers?
You can substitute egg roll wrappers or wonton wrappers in a pinch. They are slightly thicker so they may need a minute or two extra baking time.
Can I make baked spring rolls ahead of time?
Absolutely! Assemble and bake the spring rolls up to 1 day in advance. Let cool completely then refrigerate until ready to serve. Reheat for 5-10 minutes at 400°F.
Oven-baked spring rolls are my new favorite way to enjoy this appetizer classic. Ditching the frying makes them easier and healthier without sacrificing any of that signature crunch. With flavorful fillings and dipping sauces, these crispy rolls please crowds and are fun for weeknight dinners too. I hope you’ll give my baking method a try next time spring rolls are on the menu!