Quick Spring Rolls

You can make these from scratch, but sometimes we splurge and buy the spring roll wrappers from the grocery store. When you do, these are one of the easiest things you can make, and they make a great addition to a stir-fry meal or a bento lunch.

We got Nasoya’s wraps this time –

We’ve also used rice paper and it’s also delicious.

First you’ll prepare your filling (see recipe at the bottom for instructions on making the filling) and let it cool a bit.

Lay out one sheet, add about 2-3 tbsp (depending on the size of your spring roll sheets) of the vegetable filling in the center, in a vaguely lengthwise shape.
Fold the bottom corner up and over the filling, pulling it into a roll as you would sushi. Then fold both side corners in. Then, roll all the way up to the top of the last corner.
Lastly, fold the top corner down and stick it to the roll with a bit of oil or water. Lay them with the exposed corner-side down while you’re making the other rolls and when baking.
To bake: lightly oil a baking sheet – I use peanut oil, but olive oil or cooking spray would work just as well.
Arrange the spring rolls on the baking sheet, and brush the tops lightly with oil (again, I use peanut oil but you could use olive oil). Bake in a 400 degree (F) oven for 10-12 minutes, or until golden brown and crispy.
Here they are served on a bed of cabbage and with a small dish of ginger soy sauce for dipping.
Filling Recipe:
Mixed vegetables – 1 cup, chopped long and slim/shredded (carrot, beans, cabbage, peas, corn, capsicum, etc)
Onions – 1, sliced
Ginger garlic paste – 1 tsp
Soya sauce – 1 tbsp
Chopped green chillies – 1
Salt and pepper – to taste
Oil – 2 tsp
Optional – if you have thai peanut sauce, it adds a great flavor to this. Use it about halfway through cooking the vegetables, and you won’t be sorry 🙂
Directions:
1. Heat the oil in a pan and fry the onions until transparent and pink.
2. Add the ginger garlic paste and fry for another minute.
3. Next add the vegetables and green chillies, sprinkle some water and cook closed until soft, yet crunchy.
4. Turn heat to high and add the soya sauce. Mix well for a minute on high.
5. Lower heat. Mix in salt and pepper. Remove from fire and cool.
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