Raise your hand if you like spring rolls! A wildly popular snack, these crispy delicious Baked Veg Spring Rolls are a cinch to make!
Author: Natasha Minocha
12Spring roll Wrapper sheets
1.5" Ginger, minced finely
4clovesGarlic, minced finely
1Cabbage, small, finely shredded
6-7Mushrooms, finely diced
5-6Baby corn, finely diced
400gmsTofu, firm, diced into small cubes
Salt & Pepper to taste
1tbspOil, for brushing the spring rolls
Keep the spring roll wrappers covered with a damp tea towel, so they don't dry out.
Heat the sesame oil in a large skillet. Add the finely minced ginger and garlic. Cook for 10-15 seconds, add the cabbage, carrots, mushrooms and baby corn. Cook on high heat till the vegetables are almost cooked through.
Add the diced tofu, sriracha sauce, soy sauce, salt and pepper. Cook until the mixture is cooked and dry. Please make sure the filling is not wet. Taste and adjust for seasoning.
Let the filling cool.
In the meanwhile, preheat the oven to 200C. Line a baking tray with parchment paper.
Once the filling is cool, we can start the assembly of spring rolls.
Keep a small bowl of water handy. Place a wrapper on your work surface in a diamond shape. Place about 2 tbsp of filling along the middle of the wrapper.
Wet the border of the wrapper with water. Fold up the bottom part of the wrapper over the filling. Bring the top part down. Now bring one side over the filling and roll up the wrapper. Place it seam side down on the prepared tray.
Repeat with remaining wrappers until all filling is used up. Brush with oil and bake for 20-25 minutes until crispy and golden. You will need to turn them over once to ensure the bottom part is also crisp.
Serve warm with a dipping sauce. Enjoy!
NOTE:* You can see the entire process of making spring rolls here.* Please feel to increase the spice levels here per your taste.
Baked Veg Spring Rolls - https://www.tashasartisanfoods.com/blog/ -November 11, 2019