Baked Asian Spring Rolls

My Go-To Baked Asian Spring Rolls: A Weeknight Winner

As a busy working mom, finding quick and healthy dinner solutions is crucial. My family can be pretty picky, but these baked Asian spring rolls have become a surprising hit. They’re a delicious alternative to the deep-fried versions, lighter yet still packed with flavor. The best part? They’re incredibly versatile and adaptable to what I have on hand.

I discovered this recipe years ago – I’m not sure exactly where it originated, but it’s become a staple in our house. The ease of preparation is a game changer; on busy weeknights, I can have these ready in under an hour. What really sets these apart is their customizable nature. Sometimes I use shrimp, other times I swap in chicken or even pork, depending on my family's preferences and what’s on sale at the grocery store. The key is to use a good quality, coarse grind of meat for maximum flavor impact. The recipe itself is pretty forgiving, allowing for adjustments based on what I have available.

One of my favorite tricks is to make a big batch and freeze the extra spring rolls. I generally quadruple the recipe to have enough on hand for several meals, and then portion them out for easy storage in the freezer. I use two spring roll wrappers per roll for freezing, ensuring they retain their texture and don’t become overly soggy. To thaw them properly, I take them out of the freezer the day before I plan to bake them – microwaving just doesn’t produce the same satisfying crispness.

The ingredients are straightforward and easy to find. I typically use a combination of fresh ginger and garlic for a vibrant, fresh flavor. A touch of Asian hot sauce, like sriracha, adds a delicious kick without overwhelming the other flavors. And of course, the fresh cilantro lends a bright, herby note that complements the savory shrimp or chicken perfectly. I find that using a good quality olive oil helps achieve that golden brown, crispy exterior.

The beauty of this recipe is in its simplicity. It's a perfect example of how you can create a healthy, satisfying meal without spending hours in the kitchen. The combination of textures – the crisp spring roll wrapper, the tender meat, and the crunchy vegetables – creates a delightful culinary experience. It's become a staple in my dinner rotation, a go-to option for those evenings when I need a quick, satisfying, and flavorful meal that pleases the whole family. Even my picky eaters gobble these up!

Beyond its convenience and deliciousness, I also appreciate the versatility of this recipe. I’ve experimented with different vegetables, adding bell peppers or snow peas for extra color and crunch. Feel free to customize it to your liking! I hope this recipe becomes a kitchen staple in your home as much as it has in mine.

This dish transcends just being a meal; it’s a testament to the power of simple ingredients, minimal prep time, and maximum flavour. Whether you're a seasoned cook or just starting out, this recipe is a winner. And the bonus of freezing extra portions? It's a true lifesaver on busy weeknights. So go ahead, give it a try! You won't regret it.

Tips and Variations

Meat substitutions: Feel free to substitute chicken, pork, or tofu for the shrimp.

Vegetable additions: Get creative with your veggies! Bell peppers, snow peas, mushrooms, and bean sprouts would all be delicious additions.

Spice level: Adjust the amount of hot sauce to your liking. For a milder spring roll, reduce the amount or omit it entirely.

Dipping sauces: Serve with your favorite dipping sauce, such as sweet chili sauce, peanut sauce, or soy sauce.

Make it a party dish: These spring rolls are perfect for parties and gatherings. Prepare them ahead of time and bake them just before serving.

Enjoy!

Step-by-step

• Peel, de-vein and chop shrimp into small pieces. Season with salt and pepper. (Can substitute chicken or pork instead of the shrimp. You will find the Spring Rolls to be more flavorful if you use a coarse grind (or chili grind). Or, you can cut the meat into chunks and then chop the heck of it with a meat cleaver.)
• Using cooking spray or olive oil, cook shrimp in saucepan over medium-high heat.
• In a large bowl, mix together the cooked shrimp, cabbage, carrots, onions, cilantro, sesame oil, ginger, garlic and hot sauce.
• Preheat oven to 425 degrees. Follow directions on spring roll wrapper package.
• Place a couple of spoonfuls of filling in each wrapper. (Can add more or less, depending on how large or small you prefer your spring roll.) Use a little water to seal the edge of the wrapper.
• Place spring rolls sealed-side down on a baking sheet that has been oiled or sprayed with cooking spray.
• Brush a little olive oil on top of each roll. Place baking sheet in oven.
• Check spring rolls after 10 minutes and then continue checking every couple minutes until they are golden brown.