Oven Baked Spring Rolls
Posted by: Tuddles at Recipes From Friends
Mon, 31 Jan 2005, at 6:05 a.m.
Here are a couple of tried and true... the oven baked spring
rolls are truly delicious and make a wonderful 'starter'...They
look a bit fiddly (though not really!) and, I promise, worth the effort..
These are baked instead of the usual deep frying making the much
lower fat...therefore reducing the calorie count dramatically.
You need about half of a Chinese cabbage to make this recipe.
4 dried shitake mushrooms
5 green onions sliced thinly
1 clove garlic crushed
1 teaspoon grated fresh ginger
1 medium red capsicum sliced thinly
2 cups finely shredded Chinese cabbage
1/3 cup canned bamboo shoots drained and thinly sliced
1 tablespoon light soy sauce
1 tablespoon sweet chili sauce
1/2 teaspoon fish sauce
1/4 cup loosely packed and finely chopped fresh coriander (cilantro)
1 cup bean sprouts
15 sheets filo pastry
Chili Soy Dipping Sauce'
1/4 cup light soy sauce
1/4 cup sweet chili sauce
2 tablespoons lime juice
1 teaspoon sugar
1 tablespoon finely chopped fresh coriander
1 red Thai chili, seeded and finely chopped
Place mushrooms in small heatproof bowl and cover with boiling water. Stand for
20 minutes or until they are tender. Drain and discard stems, slice caps thinly.
Preheat oven to moderately hot.
Heat large lightly oiled non-stick pan and cook onion, garlic and ginger
stirring until onion softens. Add mushrooms, capsicum, cabbage, bamboo
shoots and combined sauces. Cook stirring until cabbage just wilts. Remove
from heat, stir in coriander and sprouts. Drain away any excess liquid.
Cut the filo sheets in half. Spray one piece filo with cooking-oil spray; fold
in half crossways. Spray again with cooking-oil spray; turn filo so folded edge
is on your right and one short side faces you. Place one tablespoon of the
vegetable mixture about one inch from bottom edge of filo. Fold in sides, roll
bottom to top to enclose filling. Repeat with remaining pieces of filo and
filling. Place rolls on oiled oven tray and bake uncovered in moderately hot
oven for about 15 minutes or until rolls are lightly browned.
Serve rolls with the chili soy dipping sauce.
Chili soy dipping sauce: Combine ingredients in a small bowl.
This recipe makes 30 rolls and contains 1.8g fat and 175 kjs.
You can very the vegetables in the filling to suit your own personal
taste. They're a great appetizer before a stir-fry or noodle main course.