Baked Spring Rolls

If you have access to a deep fryer, definitely deep fry these.

Print Recipe

Baked Spring Rolls

If you have access to a deep fryer, definitely deep fry these.
Cook Time40 minutes
Total Time40 minutes
Course: amuse bouche
Cuisine: Chinese
Servings: 20 serving
Calories: 84kcal

Ingredients

  • 1 mushroom bundle enoki , separated
  • 1 large bag Bean sprouts
  • 2 bags coleslaw
  • 1 tbsp chopped garlic
  • 1 tbsp noodle sauce spicy
  • 1/2 tbsp hoisin sauce
  • 1 tbsp sherry dry / cooking
  • 1 tbsp vegetable oil for cooking
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce
  • 20 spring roll sheets
  • pepper
  • sauce for dipping (sweet chilli and plum pictured)

Instructions

  • Preheat oven to 425F
  • Add all the sauces and spices to a wok and bring to a sizzle. Add the bean sprouts and stir to coat thoroughly.
  • Add the mushrooms and stir to coat thoroughly.
  • Add the coleslaw, one bag at a time, stirring to coat thoroughly.
  • Remove from heat.
  • Roll diagonally in sheets, brush all over with oil and lay seam down in a pan covered with wax paper
  • Bake 10 u2013 12 mins, turn the rolls and bake another 8 mins

Nutrition

Calories: 84kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 170mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg