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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Sunday, August 14, 2011

Baked Spring Rolls (veg & non veg)


1/2 pound ground chicken
vegetarians can use some green peas and beans
1 cup finely shredded cabbage 
1/4 cup finely shredded carrot 
2 green onions, thinly sliced 
2 tablespoons chopped fresh cilantro 
1/2 teaspoon sesame oil 
1/2 tablespoon oyster sauce (optional)
2 teaspoons grated fresh ginger root 
1 1/2 teaspoons minced garlic 
1 teaspoon chilly sauce 
1 tablespoon cornstarch 
1 tablespoon water 
spring roll wrappers 
4 teaspoons vegetable oil

Preheat oven to 425°F. Place chicken in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain. Vegetarians can the steam beans and peas. In a medium bowl, mix together chicken/vegetables, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce. Mix cornstarch and water in a small bowl. Place approximately 1 tablespoon of the filling in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes.

Note: If you are unable to get ready made spring roll wrapper then follow the Instructions below-

1 cup refined flour/all purpose flour (maida)
1cup water
1/2 tsp salt

Sift together flour and salt. Add water gradually, beating well to make a smooth batter. Heat a greased pan, reduce flame,and spread out half the batter to make a round pancake. Remove when the underside is set. Do not cook the other side.Repeat with the remaining batter. Cool the pancakes on a dry cloth, cooked side up. Mix together corn flour and water. Set aside. Place a portion of the cooked filling onto the cooked side of the pancake, at one end..ie the end nearest to you. Fold the right and left sides and roll upwards. Seal the edges with the corn flour paste.

This recipe has been entered in Flavours of China hosted by Sizzling Tastebuds

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