I recently posted a blog on Chinese style oven baked spring rolls and this recipe is a close cousin - Thai style oven baked spring rolls. I have always been a devotee of the traditional fried spring roll but some family members - most notably my husband - always groaned whenever they appeared on the table. So, instead of frying, I developed an oven baked version fo the spring roll. The big advantage of oven baking is that you use a lot less oil and therefore produce a healthier spring roll. Oven baking can produces a spring roll that is every bit as crispy as the fried version too. So what's not to like?
So what's inside that crispy oven baked skin? Well, there's some bean thread vermicelli, some bean sprouts, carrot, celery onion and garlic. Given the contents, you might be wondering why I don't call these "vegetarian" or "vegan". That's because along with some black pepper, these little darlings are seasoned with Thai fish sauce and oyster sauce which contains anchovy and oyster extract respectivly. So, strictly speaking, they can't be considered vegetarian or vegan although to all intents and purposes, they are.
There are a few tips I can provide for when you come to make your own Thai style oven baked spring rolls, as follows:
you'll probably be using frozen spring roll wrappers, so remember to gte these out of your freezer well in advance so they can thaw out
when you've boiled the bean thread vermicelli, use a pair of scissors to cut the noodles a few times. This way you will reduce the length of the noodles and make them easier to roll up inside the spring roll wrappers,
when you stir fry the vegetables in the oyster and fish sauces, make sure the vegetables are cooked through and there is next to no liquid left in the frying pan. This will ensure that there is no liquid left to ooze out of the spring roll wrappers when they are oven baked, meaning you will end up with nice, cleanly coloured, crisp skins,
don't be tempted to overstuff the spring rolls - a tablespoon of filling per roll is ample. The rolls will be easier to create with less filling and you won't risk them splitting or oozing when you oven bake them.
When my spring rolls are ready, I like to serve them straight from the oven, which is when they are at their best. Paired with a spicy Thai sweet chilli dipping sauce, they make a great, moreish finger food for parties or sharing with friends or family gathered around the table.
If you like the idea of this recipe, you can find the Youtube tutorial by clicking Thai style oven baked Spring Rolls or by scrolling to the bottom of the page. You can find the written recipe just below.
Happy cooking! Kurumi XXXX.
ingredients:
(Makes 20 Thai style oven baked Spring Rolls)
20 spring roll pastry sheets (125mm / 5 in square)
20g / 0.7oz bean thread vermicelli noodles
40g / 1.4oz bean sprouts
1/4 medium onion
1/4 small bell pepper
1 stalk celery
20g / 0.7oz peeled carrot
1 large cabbage leaf
1 large clove of garlic
1 tbsp vegetable oil
some black pepper
2 tsp Thai fish sauce
1 tsp oyster sauce
1 heaped tsp plain flour
2 - 3 tsp water
2 - 3 tbsp vegetable oil for brushing
Thai sweet chilli dipping sauce
a baking tray covered in aluminium foil
oven setting - 210C / 410F fan for 20 mins
how to:
defrost your spring roll pastry sheets in advance
bring a small saucepan of water to the boil
add the bean thread vermicelli to the pan. turn off the heat immediately. let the noodles cook for 1 - 2 minutes in the saucepan until softened. drain the noodles through a sieve. use scissors t and cut the noodles a few times to reduce the length
finely slice the onion and the bell pepper. cut the slicos of bell pepper in half
cut the celery diagonally into thin slices
slice the carrot and then cut into thin matchsticks
halve the cabbage leaf and remove the stem. roll up and slice the leaf. slice the removed stem thinly
mince the clove of garlic.
heat 1 tbsp of the vegetable oil in a frying pan. add all the vegetables and stir fry for about 2 minutes
sprinkle generously with black pepper. add the fish sauce and the oyster sauce and mix everthing together well. add the bean thread noodles and mix again before turning off the heat
transfer the vegetables to a cold tray or plate to cool
next, make a spring roll glue by mixing 1 heaped tsp of plain flour with 2 - 3 tsp of water in a small bowl
gently separate 20 of the defrosted spring roll sheets. (put the rest of them back into their plastic bag, so that they dont dry out)
place 1 sheet on a plate or chopping board in a diamond shape
take 1 tbsp of the stir fried vegetable filling and place it onto the sheet near the bottom corner
roll the bottom corner up and over the vegetables
when you have rolled up to half way, stop and fold the right and left corners inward to meet in the center
spread a little glue on the top of the corner, then roll up the wrapper to seal and create your first spring rolls
repeat with the rest of the sheets
heat your oven on the fan setting to 210 C / 410F
pour 1 tbsp of vegetable oil onto the alumium foil a baking tray and spread it all over
place your spring rolls on the tray. then, brush another 1 - 2 tbsp of oil over the spring rolls
bake in the oven for about 20 minutes
serve immediately with a Thai sweet chilli dpping sauce
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