Crispy baked Spring Rolls
Pane-Bistecca
These crispy baked spring rolls are vegetarian and healthy because they’re baked in the oven rather than deep-fried. They turn out very crispy and taste wonderful.
Spring rolls are very popular in Asia. You can find them in almost every country, always with ingredients adapted to the local cuisine. They are often deep-fried in a wok, but you can also make them raw with rice paper (these are now called summer rolls) or simply bake them in the oven.
The spring roll is known as chunjuan in China. In Indonesia, Malaysia, and the Philippines, it is called lumpia. In Japan, they are known as harumaki. The Dutch term loempia (pronounced the same as lumpia) is a loanword from Malay dating back to the time of the Dutch colony in Indonesia (then known as the Dutch East Indies). In Vietnam, fried spring rolls are called nem rán (in the north) or chả giò (in the south).
Spring rolls are very popular in Asia. You can find them in almost every country, always with ingredients adapted to the local cuisine. They are often deep-fried in a wok, but you can also make them raw with rice paper (these are now called summer rolls) or simply bake them in the oven.
The spring roll is known as chunjuan in China. In Indonesia, Malaysia, and the Philippines, it is called lumpia. In Japan, they are known as harumaki. The Dutch term loempia (pronounced the same as lumpia) is a loanword from Malay dating back to the time of the Dutch colony in Indonesia (then known as the Dutch East Indies). In Vietnam, fried spring rolls are called nem rán (in the north) or chả giò (in the south).
Ingredients
24 wheat and egg Spring Roll Wrappers
5 Garlic cloves, minced
8 Scallions, minced
1 Onion, minced
1 fresh Turmeric Root, minced, or 1 tsp powder
100 g Cabbage, finely shredded
40 g Shiitake Mushrooms, sliced
80 g Carrot, grated
80 g Sweet Potato, grated
20 g Rice Noodles, soaked in hot water
3 tbsp Oyster Sauce
2 tbsp Soy Sauce
Pepper
1 Egg
Instructions
1
Step 1
Heat a wok with a little oil and briefly sauté the chopped onion, scallions, turmeric, and garlic.
2
Step 2
Add all the chopped vegetables and the drained rice noodles, and stir-fry for a few minutes until everything has softened.
3
Step 3
Mix in the pepper, soy sauce, and oyster sauce, and continue stir-frying for another 3–4 minutes. Set aside to cool.
4
Step 4
Beat the egg in a small bowl and set aside.
5
Step 5
Once the filling has cooled, lay a spring roll wrapper on a work surface. Brush with the beaten egg.
6
Step 6
Place the filling along the bottom edge and roll the wrapper up tightly. The egg will seal it together.
7
Step 7
Prepare all the rolls and place them on a baking sheet. Then spray with cooking spray or brush with oil.
8
Step 8
Bake in the oven at 180°C for 10 minutes, turn them over, and bake for another 10 minutes. Serve hot or cold with sweet chili sauce or another dip.
Notes
More Roll Recipes!
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