Baked Spring Rolls

I never like the spring rolls from the Chinese restaurant or the take out place here. They just can’t make the spring rolls like how we do it in Malaysia. The problem with the spring rolls here is they used too much cabbage in their fillings and not jicama. These spring rolls are versatile as you can make them out of shrimps, crab, chicken or even veggies. The best thing about them is they are baked and not fried. They are crispy without the added calories of frying.



Ingredients:

1 piece chicken breast – sliced into thin strips
1 medium size jicama/bangkuang/yam bean
1 small onions – slice thinly
2 carrots – julienned
10 button mushroom – slice thinly
3 cloves garlic – finely chopped
3 spring onions – cut small
1 egg - beaten
1 packet of spring roll wrappers

Seasonings:

1 tbsp oyster sauce
3 tbsp soy sauce
½ tsp of sesame oil
Salt and pepper to taste

1. Thaw the frozen spring roll wrappers.
2. Heat up the frying pan with a tbsp of olive oil. Add in chopped garlic, onions and stir fry until fragrant. Add in chicken. Stir fry for a minute or until it changes color.
3. Add in jicama and carrots. Stir fry for 2 minutes minute and add in all the seasonings and 1/2 cup of water. Continue cooking for another 7 minutes or until the jicama is soft. Check seasoning and lastly add in spring onions. Set aside to cool.
4. Prepare a baking sheet and line it with parchment paper or aluminum foil. Lightly brush it with some vegetable oil.
5. Peel off a piece of wrapper and place it on a flat surface. Place some cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some egg to seal.
6. Line all the spring rolls on the baking sheet. Lightly brush the spring roll with some vegetable oil.
7. Bake in a pre-heated 425 degree oven for 25 minutes or until lightly brown. Serve warm or room temperature with some chili sauce.

Note: These spring rolls will not get as brown as the fried ones.