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Archive for August 13th, 2018

I have been thinking about hacking a spring roll recipe to avoid deep frying and I believe I have found the answer. If you like crispy spring rolls with a flavourful filling and a delicious peanut dipping sauce, then you will like this recipe. JT is all about the deep fried spring roll and I adore fresh rolls (rice paper rolls that are not cooked). It’s easy to accommodate when we go out because we order what we want (and usually have leftovers for another day!) but at home, I prefer not to make two separate dishes so poor JT has to endure the fresh rolls (I also don’t like deep frying). It was the middle of the night when I came up with this idea: to use phyllo pastry as the roll paper! The idea festered in my brain for some time, I even bought the phyllo pastry and had it in the fridge for a week before I carved out some time to make them. To be honest, the first attempt was a bit soggy, the phyllo absorbed all of the liquid from the filling and didn’t crisp up and that’s when I put my thinking cap on and came up with this winner! The first set was made with half a phyllo sheet, this time, I used an entire sheet for one roll. I also brushed each sheet with sesame oil and sprinkled coconut flour over each sheet (coconut flour absorbs liquid quite effectively without much taste). The result was outstanding, JT approved with gusto. I will definitely make these again.

So crispy, you will never guess that they were not deep fried!

Crispy Baked Spring Rolls

A KitchenInspirations Original Recipe

Makes 6 x 20 cm rolls

To print this recipe, please click here.

Ingredients:

  • 60 g protein, your choice, finely minced
  • 5 mL each, soy sauce and hoisin sauce
  • 1 small garlic clove, minced
  • 1/2 small shallot, finely chopped
  • 30 mL sesame oil, divided
  • 45 mL grape seed oil
  • 20 g coconut flour
  • 6 sheets phyllo pastry
  • 1 medium carrot, grated
  • 1 mini cucumber, finely sliced
  • 42 g glass noodles, cooked

Directions:

  1. Heat 15 mL sesame oil in a small frying pan, add the garlic and shallot and cook until softened. Add the protein and cook through. Season with soy sauce and hoisin sauce. Cool completely.
  2. Combine the remaining 15 mL sesame oil and grape seed oil in a small container.
  3. Take one phyllo sheet and brush with combined oils. Sprinkle a small amount of coconut flour on the oiled sheet (I find using a small sieve makes this very easy).
  4. In the centre of one short end, spread some grated carrot, sliced cucumber and glass noodles. Add about 1 tbsp meat mixture and spread. Fold the bottom and top sides into the roll (about 1/3:1/3:1/3) and brush with a little of the oil mixture, sprinkle with coconut flour and begin rolling tightly from the filled end. The first layer of the pastry will crack, but don’t worry, it will be covered with several layers. Repeat until you have 6 finished rolls.
  5. Preheat the oven to 350° F.
  6. Brush the finished roll with the remaining oil mixture and lay on a parchment-lined baking sheet. Bake for 20 minutes or until golden, turning occasionally. Serve with peanut dipping sauce, recipe below.

Ingredients for the peanut dipping sauce:

  • 60 mL chunky peanut butter
  • 45 mL rice vinegar
  • 5 mL soy sauce
  • dash of honey
  • lime juice

Directions for the peanut dipping sauce:

  1. Combine all of the ingredients and whisk until well combined. Taste, adding sweetness or salt as needed.

May I offer you a couple of these tasty spring rolls?

Notes:

  • Protein choices: ground beef, pork or chicken. For vegetarian, try crumbled tofu or even tempeh.
  • The pastry thickness is essential to make a crispy spring roll, otherwise, the filling moisture overwhelms the pastry and it becomes soggy.

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