Fresh Spring Rolls
November 7, 2013
Fresh Spring Rolls
Baked Spring Roll Recipe
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.
Fresh Spring Rolls
Prep time
Cook time
Total time
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
Author: Kyrstie Barcak - A Fresh Legacy
Recipe type: Appetiser
Cuisine: asian
Serves: 4
Ingredients
- 40 grams rice vermicelli noodles
- 1 leek -trimmed
- 1 carrot - peeled
- ⅓ sweet potato - peeled
- 1 small zucchini - peeled
- 150 grams pork mince
- 100 grams chicken mince
- 1 tablespoon chopped chives
- 1 tablespoon dried porcini mushrooms - soaked in boiling water until soft and drained then chopped finely
- 2 garlic cloves finely chopped
- 1 egg whisked
- 1 packet spring roll wrappers - defrosted
- 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 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
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Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
These look wonderful. Are you using the spring roll pastry from the freezer or the dried rice paper rolls? I’m guessing rice paper? 🙂
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.
So delicious, simple and fresh!
Thanks Liz. x
Such a brilliant idea to healthily bake spring rolls. Great filling and they looks to pretty too. Thanks for sharing this great suggestion Kyrstie 😀
Thanks for dropping by Merryn, and thank you for your lovely feedback. K x