Tuesday, December 17, 2013

Baked Vegetarian Spring/ Egg Rolls - Brussel Sprouts & Mushrooms 素春卷 (非油炸)

I have always doubt the crispiness of baked spring rolls. I mean, how can "baked" ever compare to deep-fried crispiness ? Today I have come to confirm this. Baked spring rolls MAY NOT look perfectly golden-brown BUT they CAN BE crispy. Yes, THESE ARE CRISPY!


What does that mean? A person who enjoys deep-fried foods but avoids deep-frying because of the grease (and smell) in the kitchen (that same person has to end up cleaning the kitchen as well...so now you know) is finally able to find a solution to satisfy her cravings for crispy spring rolls without deep-frying.


This is also a new filling I have created for vegetarian lovers. Wonder what's the filling? Look closely.



Still do not know?


Brussel sprouts (instead of kale used here), green beans, bunashimeji mushrooms, spaghetti squash, shallots, green onions, garlic. And I am so glad this combination of fillings turn out so delicious. If you are bored with the usual cabbage-carrots-mushrooms slaw-mix fillings, I urge you to try this.

Baked Spring Rolls 素春卷 (非油炸)
Sweat the shallots in medium-hot oil for a few mins, then add in thinly shaved brussel sprouts and finely minced green beans to saute. After about 5 minutes, add in finely chopped green onions and garlic and continue to saute till veggies soften and shallots and green onions have also caramelized. Add in cooked spaghetti squash strands and then marinated mushrooms and saute for about 10 mins, till all the mixture and flavors have come together (It should look like the photo above). Salt and ground white pepper to taste. Allow mixture to cool.

Prepare the wrappers (Note: I have used Spring Home TYJ Spring Roll Wrappers - available in 99 Ranch Market, California). When the mixture has cooled, wrap the egg rolls. Place the rolls seam-side down on parchment paper lined baking pan and brush a little cooking oil on the parchment baking paper, then brush side of rolls facing up with a little oil. Pre-heat oven at 395-400F. Bake one side for 10mins, then turn rolls over the other side and bake for another 5-10minsmins. Serve warm to ensure crispiness.



As it was my first time experimenting with new veggie fillings and the baking method to spring rolls, I did not make a lot. But I am very sure I will make a big batch next time.

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