Baked Spring Roll Recipe

Name: Baked Spring Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 people
Ingredients: 40 grams rice vermicelli noodles; 1 leek; 1 carrot (peeled); 1/3 sweet potato (peeled); 1 zucchini ((small) peeled); 150 grams pork mince; 100 grams chicken mince; 1 tbsp fresh chives (chopped); 1 tbsp dried porcini mushrooms (soaked in boiling water until soft and drained then chopped finely); 2 cloves garlic (finely chopped); 1 egg (whisked); 1 pack spring roll wrappers (defrosted); 1 tsp coconut oil (melted)

These baked spring rolls are filled with rice noodles, chicken mince and vegetables. They provide an alternate, healthier version to being fried.This baked spring roll recipe can be easily modified to include any vegetables that you have on hand. The vegetables are best grated as the cook time is low.

Add these to your next entertaining menu. They are a satisfying finger food item, substantial and sure to be popular with a crowd. The spring roll wrappers can be found in the supermarket freezer area, or Asian food stores. This entertaining option will make an equally popular family meal if served with a side of salad. The cook time is based on them being rolled not too full of filling. This allows the ingredients to cook through.

Baked Spring Rolls

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

An alternative to fried spring rolls, these vegetable filled parcels are perfect finger food for entertaining, or a weekend dinner served with a fresh salad from the garden

Course: Appetiser, Appetizer

Cuisine: Asian inspired

Keyword: baked, family food

Servings: 4 people

Author: Kyrstie Barcak

Ingredients

40 grams rice vermicelli noodles
1 leek
1 carrot peeled
1/3 sweet potato peeled
1 zucchini (small) peeled
150 grams pork mince
100 grams chicken mince
1 tbsp fresh chives chopped
1 tbsp dried porcini mushrooms soaked in boiling water until soft and drained then chopped finely
2 cloves garlic finely chopped
1 egg whisked
1 pack spring roll wrappers defrosted
1 tsp coconut oil melted

Instructions

Set a pot of water to boil and cook the noodles according to instructions
Drain, refresh with cold water drain and set aside
Use a food processor (or grater) to shred the leek, carrot, sweet potato, and zucchini
Combine the shredded vegetables in a bowl with the pork and chicken mince
Add the chives, mushrooms, garlic and egg and stir to combine
Fill a wide based bowl with warm water and lay a damp tea towel on the bench
Dip a spring roll wrapper into the water for 20 seconds until it starts to soften and then remove it and place it on the damp tea towel
Spoon the filling onto the bottom edge of the wrapper closest to you and roll it once away from you
Fold each end edge into the middle and then continue to roll the wrapper
Set the oven to heat to 170 degrees 10 minutes prior to commencing cooking
Place the rolls onto an oven tray lined with baking paper with the flap of each roll secure by being placed at the bottom
Brush with melted coconut oil on each side. Bake in the oven for 20 minutes until golden in colour
Serve wrapped in fresh lettuce leaves and dipped in sweet chilli sauce or tamari

Linda says:

November 7, 2013 at 7:39 am

These look wonderful. Are you using the spring roll pastry from the freezer or the dried rice paper rolls? I’m guessing rice paper? 🙂

Kyrstie Barcak says:
November 8, 2013 at 8:17 am

Hi Linda, I did use the dried paper ones. I haven’t seen the pastry version but will try to find them and see how they differ in the outcome.