Do you like to pop some bread in the toaster, crack open a can of beans, and call it a meal? Does the mere corner of a recipe page freak you right out?
Two years ago, I could count on one hand the number of “real meals” in my kitchen repertoire. Today, I’m posting a recipe for homemade baked spring rolls.
From my own personal experience, I’m going to give you some unsolicited advice. I’m here to tell you that even if you’re a mac and cheese kinda guy or gal, you can become a kitchen whiz with just a little practice.
You shouldn’t hold the “practice makes perfect” mentality when it comes to cooking. With cooking, practice simply makes better practice and greater knowledge of what not to do. The real learning happens under the radar.
The second you decide to sprinkle in some paprika or add a dash of vanilla to a recipe you’ve been following, you know your mental cooking gears are turning.
One of the most empowering feelings you might experience from cooking comes from being able to recreate something seemingly complicated on your own.
Spring rolls, although requiring a few steps of chopping and rolling, are really quite simple. A simple assortment of vegetables gets tossed in a loaded-with-umami sauce. Give the veggies a little stir-fry, roll them tightly, bake ‘em, and you’re done.
I’ve included some photos below the recipe to show you how I rolled the spring rolls. Tighter rolling will create crispier rolls, but don’t worry if you end up with spring wraps instead of spring rolls. It all goes down the same anyways.
Give the can of beans rest in the pantry tonight, and try out some homemade spring rolls. You’ll give that Chinese takeout joint a run for its money.
Print Spring Rolls Author: Katy’s Kitchen Prep time: 45 mins Cook time: 30 mins Total time: 1 hour 15 mins Yield: 20 rolls Spring rolls made at home are much healthier than the fast-food kind. Baking the rolls removes much of the fat while retaining the crispy coating. They’re slightly spicy and taste great with the sweet chill sauce. Ingredients
- 2 medium carrots, to yield 130g grated carrot
- 335 g bean sprouts
- 330g red cabbage, sliced finely (about ¼ of a head)
- 10 white cremini mushrooms
- 3 cloves garlic, peeled and minced
- 2 TB tamari or soy sauce
- 2 TB sesame oil
- 20 egg roll wrappers
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Chop and slice all the vegetables and garlic and add everything except for the mushrooms to a large mixing bowl. Add the tamari and sesame oil and toss to combine.
- Set a wok over medium heat and add the vegetables. Stir-fry for a few minutes until the cabbage has softened slightly.
- Prepare your workspace to roll the spring rolls. Line a countertop with a large sheet of parchment paper. Place the egg roll wrappers in a row on the parchment paper, and rotate them so they’re in the shape of a diamond.
- Scoop about ¼ cup of the stir-fried vegetables onto a wrapper. Place a few slices of mushrooms over top. Fold in the edges of the wrapper and roll from the bottom up, being sure to roll rightly. Place on the baking sheet. Repeat with the rest of the wrappers and filling.
- Bake for 25-30 minutes, turning halfway through until the rolls are browned on both sides. Let the spring rolls cool for 5-10 minutes before serving. Store in an airtight container in the fridge for up to three days. Alternatively, freeze the spring rolls on a baking sheet and store in a tightly sealed Ziploc bag. Reheat at 400 F for 20-30 minutes.
New to spring roll-ing? Me too! Check out these photos for a little help: