Baked Spring Roll Recipe

Name: Baked Spring Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each mushrooms, dried; 60 grams rice vermicelli dried, or normal noodles; 3 each scallions, spring or green onions green shallots, trimmed and thinly sliced; 2 cloves garlic crushed; 1 large carrots peeled and coarsely grated; 1 1/2 cups cabbage (120 g) shredded; 1/2 cup sweet red bell peppers capsicum, finely chopped; 1 tablespoons soy sauce, tamari; 1 tablespoon vinegar; 1 x red hot pepper sauce green, to taste; 1 x black pepper to taste; 1 x salt to tatse; 2 teaspoons cornstarch cornflour; 12 each spring roll wrappers 20 cm-square frozen, thawed

Servings: persons

6 each mushrooms, dried
60 grams rice vermicelli dried, or normal noodles
3 each scallions, spring or green onions green shallots, trimmed and thinly sliced
2 cloves garlic crushed
1 large carrots peeled and coarsely grated
1 1/2 cups cabbage (120 g) shredded
1/2 cup sweet red bell peppers capsicum, finely chopped
1 tablespoons soy sauce, tamari
1 tablespoon vinegar
1 x red hot pepper sauce green, to taste
1 x black pepper to taste
1 x salt to tatse
2 teaspoons cornstarch cornflour
12 each spring roll wrappers 20 cm-square frozen, thawed

1
Place mushrooms and noodles in a small heatproof bowl.
2
Cover with boiling water.
3
Soak for 57 minutes or until softened.
4
Drain.
5
Remove stems and chop finely.
6
Place noodles in a large bowl and cut into 3cm lengths.
7
Lightly spray a large wok with oil and heat over medium-high heat.
8
Add green chilli, garlic, carrot, capsisum and cabbage.
9
Stir-fry for 57 minutes or until softened.
10
Add noodles, mushrooms and soy sauce.
11
Stir-fry for 1 min or until heated.
12
Then add vinegar, salt, pepper, green chilli Transfer to a bowl, then set aside to cool.
13
Preheat oven to 190C or 170C fan-forced.
14
Line a baking tray with baking paper.
15
Lightly spray with oil.
16
Combine cornflour with 1 tablespoon cold water in a small bowl.
17
Place 1 wrapper on a board with a corner pointing towards you.
18
Brush edges with cornflour mixture and keep remaining wrappers covered with damp tea towel.
19
Spoon 1/4 cup vegetable mixture into corner of wrapper.
20
Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling.
21
Place on prepared tray.
22
Repeat with remaining wrappers.
23
Lightly spray with oil.
24
Bake for 1520 minutes.
25
Serve with sweet and sour sauce or Ketchup.
26
Note-
27
You can add any vegetable of your choice.
28
if you like onion you can add in it.
29
first saute onion dan add all vegetables in it.

168

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 each mushrooms, dried, 60 grams rice vermicelli dried, or normal noodles, 3 each scallions, spring or green onions green shallots, trimmed and thinly sliced, 2 cloves garlic crushed, and more.

Yes, Baked Spring Roll falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Spring Roll

How did you like this recipe?

Frequently Asked Questions