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Baked Spring Rolls

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Ingredients

80g Glass Noodles
300g Pork Mince
3 tsp Sweet Chilli Sauce
2 tsp Soy Sauce
5 Dried Shittake Mushrooms
225g Water Chestnuts Drained, rinsed, finely chopped
1 cup Finely Shredded Chinese Cabbage
1 Carrot Peeled and grated
25g Fresh Bean Sprouts
3 Shallots Thinly sliced
1 bunch Fresh Corriander Finely chopped
1 tsp Fresh Ginger Finely grated
2 tsp Fish Sauce
1 tsp Caster Sugar
20g Frozen Spring Roll Wrappers Thawed
Dipping Sauce
1/2 Cup Water
1/4 Cup Fish Sauce
2 tsp Fresh Lime Juice
2 tsp Rice Wine Vinegar
1 tsp Palm Sugar Finely chopped
1/2 stem Lemon grass Finely chopped
2 Long Fresh Red Chillis Deseeded and finely chopped
1 Garlic Clove Crushed

Baked Spring Rolls

Features:
  • Spicy
Cuisine:
    • Medium

    Ingredients

    • Dipping Sauce

    Directions

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    Steps

    1
    Done

    Place noodles and mushrooms in separate heatproof bowls. Cover with boiling water.
    Set aside for 10 minutes to soak. Drain.

    2
    Done

    Remove stems from the mushrooms and discard. Finely chop mushrooms. Use scissors to cut noodles into short lengths.

    3
    Done

    Fry the pork mince in a hot wok for 10 minutes, add the soy and then the sweet chilli and cook until dry.

    4
    Done

    Combine the pork, noodles, mushroom, water chestnut, wombok, carrot, bean sprouts, shallot, coriander, ginger, fish sauce, sugar and white pepper in a bowl.

    5
    Done

    Preheat oven to 200°C. Line a baking tray with baking paper.

    6
    Done

    Place 1 spring roll wrapper in a diamond shape on a work surface.

    7
    Done

    Spoon 2 tablespoonfuls of mushroom mixture across lower corner.

    8
    Done

    Brush top corner with water. Fold in the sides and roll up to enclose filling. Place on the prepared tray.

    9
    Done

    Spray the spring rolls with oil.

    10
    Done

    Bake for 10 minutes. Turn.
    Spray with oil. Bake for 15 minutes or until lightly golden.

    11
    Done

    Mix all dipping sauce ingredients together. Cut Spring rolls diagonally in half and serve.

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