have been longing to try baking spring rolls insted of frying them.Finally,I tried it and they turned out to be perfect.
Delicious and crunchy without deep frying!"
Filling:
- Chicken boiled and shredded-2cups
- Carrot cut into juliennes-1cup
- Capsium cut into juliennes-1cup
- Cabbage shredded-1cup
- Sliced onion-1cup
- Black pepper powder-to taste
- Salt-to taste
- Ajinimoto- a pinch
- Soy sauce-1tsp
- Oil-to brush rolls
Heat 2tsp oil in a pan.
Saute onions o high flame till translucent.
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Add shredded chicken and saute.Now add carrot and capsicum and saute.
Add salt,soy sauce,ajinomoto and pepper powder to taste.
Finally add shredded cabbage and toss.Switch off flame.
Filling the spring rolls:
Thaw the spring roll pastry as per the instructions in the package.
Carefully remove a sheet and cover the rest with a moist cloth to prevent drying.
Keep the filling in the bottom and wrap .
Grease the baking sheet and place the wrapped spring rolls.
Brush them with oil and bake at 350F for 30-35 minutes or until they are golden brown.Grease the baking sheet and place the wrapped spring rolls.
Flip the rolls after 15 minutes and flip them back again after 30 minutes.
The spring rolls were very crispy and tasty.
You would never deep fry your spring rolls again, once you taste this.
These spring rolls can also be made using phyllo pastry sheets,but the fat content is more.
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