About the Recipe
Spring rolls don't have to be deep fried in oil. This recipe shows you how to make spring rolls using your oven instead. It's a healthier way to prepare and you'll be amazed at how crispy the rolls are after 20 minutes in the oven!
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
Preparation
defrost your spring roll sheets in advance
bring a small saucepan of water to the boil. add the beanthread vermicelli. turn off the heat, let the vermicelle cook for 1 - 2 minutes in the saucepan (alternatively, follow the instruction on the vermicelli packet.)
when ready, drain the vermicelli and, using scissors, cut a few times to shorten
finely slice the onion and bell pepper. cut the bell pepper slices in half
slice the stalk of celery diagonally
slice the carrot and cut the slices into thin matchsticks
halve the cabbage leaf and remove the stem. roll up the leaf and then slice. thinly slice the removed stem as well
slice, chop and mince the garlic
heat 1 tbsp of the vegetable oil in a frying pan. add all the vegetables and stir fry for about 2 minutes
add the beanthread vermicelli and give the pan a generous sprinkle of black pepper, add the fish sauce & oyster sauce and mix everthing together well. turn off the heat
transfer the vegetable mixture to a cold tray or plate to cool
next, to make some spring roll "glue", mix 1 heaped tsp of plain flour with 2-3 tsp of water in a small bowl until you have a smooth paste
gently take out 20 defrosted spring roll sheets and place them on a plate. put the rest of them back into a plastic bag, so that they dont dry out
place one sheet on a plate or chopping board in a diamond shape
scoop up 1 tbsp of the filling and place it on the sheet near the bottom corner
roll the bottom corner up and over the fried vegetables
when you have rolled half the way up the sheet, fold the right and left corners so that they meet in the center
spread a little "glue" on the top of the corners, then roll up to seal the spring rolls
repeat with the rest of the sheets
heat your fan oven to 210 C / 410 F
pour 1 tbsp of vegetable oil onto a baking tray and spread it all over the surface of the tray
place the spring rolls on the tray
pour another 1-2 tbsp of vegetable oil into a small bowl and use a pastry brush to brush the oil over the spring rolls
bake the spring rolls in the oven for about 20 minutes