Friday, January 24, 2014

Vegetarian Sprill Rolls


Continuing on with the theme of appetizers, here are some veggie spring rolls- baked in the oven. D came for dinner the other day and this time the theme was Asian. Spring rolls and a stir fry (and salad as always- must be healthy!! ) As usual I had a million dishes in the sink to wash before I could start with prepping dinner. By the time I was done with that, I was exhausted. Sent D a quick SMS- dinner likely won't be ready for 7 after all, at this rate it will be ready at midnight. Well, I was pleasantly surprised at how quickly and easily this meal came together. It may not have been ready for exactly 7, but considering I laid down on the couch for a while-, I was pretty surprised that it made it to the table for about 7:15. Disclaimer- I used a bought sauce- hot plum sauce. Although it would have been easy to whip one up- the sweet and spicy sauce would have been perfect.

Another pleasant surprise, was that these spring rolls actually taste similar to real ones. I've tried making some before and they were not the best. This recipe is a keeper.  It is inspired by Canadian living's baked spring-rolls, but is even easier-, I didn't put red pepper and also omitted mushrooms as D doesn't like them. If you like them feel free to add in a cup of shitake mushrooms.

D didn't find they were exactly like real restaurant spring rolls, but that is likely due to the fact they aren't deep fried. Hey you can't compare carrots to French fries. 

-1 tablespoon vegetable oil
- 2 green onions
- 1 clove garlic
- 1 tsp grated ginger
- 2 cups shredded cabbage ( you can buy this ready made prepackaged- big time saver)
- 1/2 cup shredded carrot (again this can be bought ready made- most mixes have cabbage and carrot in them)
- pinch salt and pepper
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce (store bought- can this be made?)
- spring roll wrappers (found in a cold area of the grocery store, sometimes with the salads, sometimes with the vegetarian stuff)
- 1/2 tsp sesame oil

Some of these are staples that are always good to have on hand- corn starch, sesame oil, etc- it is so rewarding to have a well stocked kitchen!!

- preheat oven to 425
- in a large skillet heat half of vegetable oil on medium/high heat, cook green onions (mushrooms if using), garlic and ginger, stirring often for about 2 minutes
- stir in cabbage and carrot and cook about 4 minutes
- whisk together water, hoisin sauce and cornstarch- pour over cabbage mixture. Stir to combine and transfer to a bowl to cool a bit.
- put parchment paper on a baking sheet, place wrappers on a baking sheet and spoon 2 tablespoons of the mixture on. Fold up (or roll- to look more professional) using water to help it stick closed.
- brush with remaining veggie oil and sesame oil
- bake for 20 minutes, flipping halfway- After 10 minutes I noticed they were already quite brown and I reduced the heat to 400F. It all depends on you oven so be sure to check them.

This is what they looked like before baking

I only made 4 because I didn't want too many, but you could make more smaller ones.


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