Baked Spring Rolls

Discussion in 'Recipes' started by Pandora, May 6, 2006.

  1. Pandora

    Pandora Well-Known Member

    Baked Spring Rolls

    2 tsp vegetable oil
    2 cloves garlic, finely chopped
    1 small onion, sliced
    2 carrots, cut in very thin sticks
    1 stalk celery, thinly sliced on the diagonal
    ¼ lb green beans, thinly sliced on the diagonal (about 1cup/250ml)
    10 shiitake or regular mushrooms, stemmed and thinly sliced
    2 cups chopped napa cabbage
    2 cups bean sprouts
    3 green onions, sliced on the diagonal
    2 tbsp chopped fresh cilantro or parsley
    2 tbsp oyster sauce or hoisin sauce
    1 tsp sesame oil
    16 sheets phyllo pastry
    ¼ cup vegetable oil

    Dipping Sauce
    1 cup liquid from vegetables above (add stock or water if necessary)
    1 tbsp cornstarch
    2 tbsp cold water
    ½ tsp hot chili paste

    Heat oil in a large non-stick skillet on medium-high heat. Add garlic and onion and cook for 2 minutes until fragrant. Add carrots, celery and green beans. Cook for 2 minutes.

    Add mushrooms and cabbage and cook for 2 minutes. Add bean sprouts. Heat. Stir in green onions, cilantro, oyster sauce and sesame oil. Taste and adjust seasonings if necessary. Cool.

    Place filling in a strainer set over a bowl to catch any juices. You should have about 4 cups/1 L filling.

    Working with one sheet of phyllo at a time (keep the rest covered with a piece of plastic wrap and a damp tea towel), cut phyllo in half. Fold each piece in half. Place 1 1/2 tbsp/20 ml filling on phyllo and fold up bottom point. Fold in two sides and roll up. Brush with oil. Arrange on baking sheet in a single layer. Repeat with remaining phyllo and filling.

    Bake spring rolls in a preheated 375F/190C oven for 25 to 30 minutes, turning once, until browned and crisp.

    Meanwhile, to make sauce, measure liquid from vegetables and add enough stock or water to measure 1 cup/250 ml. Heat in a small saucepan. Combine cornstarch with cold water in a small bowl. Add to sauce and heat until thick. Stir in hot chili paste. Taste and adjust seasonings if necessary. Serve dipping sauce with spring rolls.

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