Baked Spring Rolls

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

Baked Spring Rolls

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

Ingredients

  • 1 mushrooms 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 wine dry / cooking
  • 1 tbsp vegetable oil for cooking
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce
  • pepper
  • Sauces 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