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Baked Spring Rolls

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Do baked spring rolls have the same crunch as fried ones? The answer is yes! These spring rolls are so easy to make. The stuffing can be made ahead of time, and then all there is left to do is to wrap them and toss them in the oven. If you have some more time on your hands, feel free to fry them up in a pan! The flavours and ingredients are simple yet delicious, making it the perfect meal to whip up to wow guests or to mix it up on a weeknight. These spring rolls are full of protein from the chicken and vitamin A from the vegetables; not to mention being high in calcium as well! If you still have stuffing left over, try eating it over a warm bowl of rice for another quick and easy meal. 

Ingredients

Scale
  • 1 cup lean ground chicken
  • 3 cups chopped Napa cabbage
  • ½ cup diced mushrooms
  • ½ cup shredded carrots
  • ¼ cup light soy sauce
  • ½ tsp sugar
  • 1 teaspoon corn starch
  • ½ tsp ground ginger
  • ½ cup water
  • 8 pieces spring roll wrap

Instructions

  1. Combine ground chicken and ginger powder and cook on medium heat, breaking into small pieces.
  2. Add cabbage, mushroom, carrots, and soy sauce. Season with pepper. Cook for 3 minutes, then add ¼ cup water. Cover the pan and let cook for about 5 minutes until vegetables are soft.
  3. Mix corn starch and remaining ¼ cup of water together and add into the pan. Stir well for about 1 minute, then turn off the heat and let the mixture cool completely.
  4. Preheat the oven to 360 F. Coat a pan with cooking spray or oil.
  5. Take a spring roll wrap and lay it on the table. Spoon about 2-3 tbsp of filling near the edge. Roll it up, tucking in the sides. Place on the pan. Repeat until all stuffing is used.
  6. Brush cooking oil over the spring rolls, then place in the oven and bake. After about 15 minutes, flip them and continue baking for another 10 minutes.
  7. Enjoy!

Nutrition

Find it online: https://nutritionwell.ca/blog/baked-spring-rolls/