Friday, July 02, 2010

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.


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


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.


Angie's Recipes said...

Never had the baked version of spring rolls...they look so crisp.

Sonia ~ Nasi Lemak Lover said...

never know spring roll also can bake, and it look so crispy, I going to prepare this way next time since this version more healthy than fried spring rolls! Thanks for sharing.

Little Inbox said...

Bake? Oh, that is great! No messy frying and no greasy skin. Like it!

Jun Indochine Kitchen said...

What a great idea, to bake spring rolls. The only thing that is keeping me from eating them by the bucket-load is that they are deep fried and often too greasy.

And you are also right on about the cabbage filling on restaurant spring rolls. Jicama brings delicious texture that cabbage can't deliver in spring rolls.

ann low said...

I love your bake version...oil free!

Unknown said...

Loved that they are baked, and with a small amount of ingredients this might be a dinner fairly soon

busygran said...

Wow! Not so oily spring rolls? How wonderful! Can afford to eat without feeling guilty. Yay! Does it stay crispy long?

Cheah said...

Baked spring rolls .... great idea, looks good too but most important oil free!

pigpigscorner said...

I agree with you, I like mine with more bangkuang too.

Honey Bee Sweets said...

Yum yum, bangkuang is my fave too! Bet this bake method is much healthier and less mess to clean up too. Thanks for sharing this recipe. ;)

Healthy and Homemade said...

YUM! I love that these were baked! Perfectly light and crispy for summer =D

ICook4Fun said...

Angie, just to let you know it won't be as crispy as the fried ones.

Sonia, yes this is much healthier.

Little Inbox, yes no messy clean up :)

Jun, yea. You need a lot of oil to fried this. I hate the spring rolls here. Can't stand the smell of the cabbage :)

Anncoo, yea.

Jennifurla, maybe you can preapare this for the 4th of July :)

Busygran, you have to eat this right away as it goes soft within an hour.

Cheah, yeap.

Pigpigscorner, we are lucky that we can get bangkuan here. My friend in NZ having problem getting it.

Beebee, you are welcome.

Healthy and Homemade, yes great for summer party.

Little Corner of Mine said...

I love the Malaysian spring roll with jicama too. I need to try the bake version next time.

Bakericious said...

nvr eat baked version b4, I must give it a try, thanks for sharing!

Pete said...

Good idea to oil better than frying...nice too!

Christelle said...

Ah again, baked not fried, I like that very much, I don't like frying in my kitchen + this is much healthier. Adopted! :)

Anonymous said...

I'm in New Zealand, we do not have jicama instead I substitute with swede and add a little sugar. Missed the jicama/bangkuang which is great for diet.

Cheers Susie

Anonymous said...

This is so clever! I can't wait to try!

Kim said...

I made these tonight, and they were excellent! The whole family loved them. I did have some major issues with the spring-roll wrappers though. I couldn't find frozen ones so I used ones one the shelf in the Asian food aisle. They were stiff like cardboard. I dampened them to use them. My spring rolls came out gooey and caramelized at the same time. They were really ugly, but they tasted wonderful. Any tips?

ICook4Fun said...

Kim, what you used is the Vietnamese spring rolls wrappers. It is to be soak in warm water for 10 seconds (it became transparent), wrap some raw vegetables in it and eaten raw or fried them. It is not suitable for this baked Spring rolls. You can always wrap it with the cooked filling and eat it just like that and you don't even have to bake it. Where are you at Kim? Most Asian store will have the frozen spring rolls wrapers and even now the supermarket will have it in the freezer.

Pebblekeeper ~ Angie said...

Thanks for the how to on how to bake spring rolls and the different ingredients. I found your site on Pinterest. Thanks!

Susan said...

Had these at a Malaysian cooking club a year ago! Excellent. Made 2night w/cabbage subbing 4 jicama at last moment. Also due 2 fish allergy I played w/seasonings (coconut aminos, sesamee oil, lime juice, garlic chili pepper sauce). Really enjoyed them, thanks 4 recipe.