Spring Rolls/Egg Rolls – Baked and Fried

My Go-To Spring Rolls: A Busy Mom's Recipe for Success

Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time for elaborate cooking is a luxury I rarely have. That's why I rely on quick, easy, and delicious recipes that don't compromise on flavor. These baked (or fried, if I’m feeling a little more adventurous!) spring rolls have become a staple in my home, a perfect blend of convenience and satisfaction that my family absolutely loves.

The best part? These spring rolls are incredibly versatile. The filling is easily customizable to suit everyone's tastes. My kids love the classic ground pork version, but I've also experimented with chicken, shrimp, or even a vegetarian mix of tofu and vegetables. The possibilities are endless! I often use whatever fresh vegetables I have on hand - a grated carrot always makes an appearance, but sometimes I add finely chopped bell peppers or even some shredded cabbage for extra crunch. The key is to keep it simple and work with what you've got.

The recipe itself is surprisingly straightforward. While the process involves a few steps, nothing is overly complicated or time-consuming. I usually prepare the filling in the morning or even the night before, which dramatically reduces the cooking time in the evening. The marinating time enhances the flavor of the filling, allowing all those delicious ingredients to mingle and create a symphony of tastes.

The wrapping process might seem daunting at first, but with a little practice, it becomes second nature. I often involve my kids in this part, making it a fun family activity. They absolutely adore creating these little parcels of deliciousness and feel a tremendous sense of pride in their contribution to the family meal. It’s a win-win situation – a delicious dinner and quality family time.

Whether I opt for the baked or fried version depends on my mood and the time I have available. The baked version is a healthy alternative, perfect for a weeknight meal. It’s quicker and requires less attention, making it an excellent choice when I’m short on time. The crispy, golden-brown rolls are just as satisfying as their fried counterparts, if not more so, because they’re slightly lighter.

However, sometimes the craving for that extra crispy, deep-fried texture hits, and that’s when I go for the fried version. The golden-brown, perfectly crisp exterior contrasts beautifully with the flavorful, juicy filling. Although a bit more time consuming and a higher calorie option, the occasional indulgence is worth it. A good quality high heat cooking oil is crucial for both versions. I usually use rice bran oil because of its high smoke point.

No matter which method you choose, serving these spring rolls with a dipping sauce is a must. My family's favorite is a simple sweet chili sauce, but you can get creative and experiment with different sauces to find your perfect match. Peanut sauce, soy sauce, or even a simple mixture of vinegar and chili flakes can be equally delicious.

These spring rolls aren't just a quick and easy meal; they're a testament to the fact that delicious food doesn't have to be complicated. They represent the heart of home cooking – simple ingredients, transformed into a satisfying and flavorful meal that brings the family together. This recipe has become a symbol of my busy life as a mother – a delicious and efficient solution that ensures everyone feels nourished and loved.

So, if you're a busy mom, a working professional, or just someone who appreciates a delicious and convenient meal, give this recipe a try. It's a guaranteed crowd-pleaser that will become a regular in your culinary repertoire. And don't be afraid to experiment! That's the beauty of cooking – it's a journey of exploration and discovery, one delicious bite at a time.

Tips and Variations

For the filling:

• Spice it up: Add a pinch of red pepper flakes to the filling for a little kick.
• Add some veggies: Mushrooms, bell peppers, and zucchini all make great additions.
• Get creative with protein: Try using shredded chicken, shrimp, or tofu.
• Make it vegetarian: Substitute the ground pork with a mixture of cooked lentils and vegetables.

For the dipping sauce:

• Sweet chili sauce: A classic and always a crowd-pleaser.
• Peanut sauce: Creamy, nutty, and slightly sweet.
• Soy sauce: A simple yet flavorful option.
• Sriracha mayo: A spicy and creamy combination.

Baking vs. Frying:

• Baking: Healthier option, less mess, quicker.
• Frying: Crispier texture, more flavorful (but higher in calories).

Storing Leftovers:

Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer until crispy.

Step-by-step

• In a small bowl, soak the bean thread noodles in warm water for 20 minutes, then drain and drip dry in a colander. Cut the noodles into 1 inch pieces.
• In a large bowl, combine all the ingredients for the ground pork filling along with the soaked and cut bean thread noodles. Marinate in the fridge for at least 30 minutes.
• Separate the spring roll wrappers into single sheets as they are usually stuck together.
• In a small bowl, combine the corn starch and warm water together. Keep it close by where you will be wrapping the spring rolls.
• Place a piece of wrapper on a clean and flat surface. Brush the top corner of the wrapper with some corn starch slurry.
• Spoon about 1 tablespoon of the ground pork filling onto the middle of the bottom edge of the wrapper, being careful not to overfill the wrapper.
• Lift the bottom corner up covering the filling.
• Then fold the left and right side towards the center.
• Continue folding up with a tight tuck-roll-tuck-roll motion. Finish up the roll, seal and place seam side down.
• Repeat until you have used up all your filling.
• Baked Version Preheat oven to 425 degrees F. Line a large baking sheet with foil, then place a wire rack on top of it and grease it with cooking spray. (If you don't have a wire rack, you can bake the spring rolls directly on the lightly sprayed foil). Place the spring rolls on the rack and brush with a light coating of olive oil. Bake in the oven for 10 minutes, then flip the rolls over and bake for an additional 10 minutes or until the rolls are a crispy golden brown. Remove from oven and let rest for 5 minutes
• Fried Version Fill a dutch oven, pot or wok with high heat cooking oil. I used rice bran oil. Preheat the oil to 350°F (175°C). Gently slide in or lower the egg rolls, frying 4 to 6 at a time, rotating and turning carefully until golden brown about 1 ½ minutes. Place cooked spring rolls on wire rack to drain and cool.
• Serve with your favorite dipping sauce.