Baked Vegetable Spring Rolls

This time of year is good for food-related festivals but typically this year Shrove Tuesday, Valentines & Chinese New Year all fall in half term. After teaching the kids how to make pancakes last year, this year I decided to teach food from a different celebration and country. We’ve been doing quite a bit about Chinese New Year in work and have been dishing out the Fortune Cookies. I was particuarly pleased with my 2 fortunes:

The next week is full of fun and adventure

You’ll travel far with business and pleasure

Other people’s are far more cryptic.

I had been asked by some people if I could teach them to make Spring Rolls. Traditionally they are fried and there is a fryer in the kitchen I use but 1) we’re walking towards Healthy School status 2) I’m not that brave! I wanted the spring rolls to be easy to make, healthy and didn’t want to have to pre-cook the filling. I don’t claim these to be authentic, but is a great kid friendly recipe. Spring roll wrappers are nigh on impossible to find around here so used filo.

One thing I learnt today that filo pastry doesn’t always come in squares, it just so happens that every pack I have ever bought before today was squares. If your filo pastry comes in a long oblong cut in half to get to sets of squares. If not brushed with egg the rolls can look a tad anaemic. Also don’t use more than 2 sheets of filo per roll or it can end up being filo pastry overload. Also if you use sweet chilli sauce as your sauce filling, but be careful; due to the sugar content it caramalises fast. Just keep an eye on it.

If you’re looking for a delicious chinese takeout-style recipe for Chinese New Year I can highly recommend Tastefully Done’s Sweet & Sour Chicken. We often double the sauce and cook with a handful of sliced red & green pepper. Happy Chinese New Year.

Baked Vegetable Spring Rolls
(makes 6 large spring rolls)

1 pack of filo pastry
½ pack of raw stir fry vegetables
6 tbsp chinese-style sauce (eg Hoi Sin, Sweet Chilli, Soy etc…)
1 egg, beaten
Sesame seeds for decoration (optional)

1) Unwrap the pastry and lay out on the table. If the filo is a long oblong cut in half to make 2 squares. Take two layers of filo, pile on top of each other, then turn so one point is facing you.

2) Place some of the veg and inch or so above the bottom point. Cover with 1 tbsp of sauce. Begin to roll. The next bit is difficult for me to describe so here is the crib sheet I made for my classes – click here

3) Once they have been rolled, place on a tray lined with baking parchment, brush with beaten egg and sprinkle with sesame seeds. Bake at 190°c for 5 min, turn over, brush again with egg and bake for a further 5-10 minutes. The rolls are ready when they are golden in colour. Allow to cool slightly before eating as they can been bloomin’ hot inside. Best served with a dipping sauce.

Post Author: Jules

Freelance food geek who's passionate about food education.

0 thoughts on “Baked Vegetable Spring Rolls

    beth

    (February 9, 2010 - 9:29 pm)

    Oooh a lowen friendly recipe. She keeps asking me if she can cook something. Might be a good way to introduce her to some new veg

      Jules

      (February 25, 2010 - 10:23 pm)

      Once the kids had rolled the first spring roll I was surprised how well they picked it up. It’s a great way to try new vegetables.

    Jennifer

    (February 9, 2010 - 9:32 pm)

    Yum, those look great.

    Maninas

    (February 9, 2010 - 10:41 pm)

    They look delicious

    Lizzie

    (February 10, 2010 - 12:20 pm)

    I’ve never heard of sweet chilli or hoi sin sauce being added inside the spring roll, but if it works…

    It’s also the Vietnamese new year. Presumably you can’t get hold of rice paper (I think you can order it online) but these are even simpler to make, as it just requires softening the wrapper in hot water, adding the filling and folding.

    The Curious Cat

    (February 10, 2010 - 2:27 pm)

    hmmm I love spring rolls – I’d never heard of the sauce either but sounds good! :) xxx

    Chele

    (February 10, 2010 - 9:28 pm)

    These look amazing. My Mum used to make spring rolls which we all devoured as soon as they had cooled down just enough not to blister our mouths. I’d forgotten all about them until I saw your post ;0)

    PinkCat

    (February 15, 2010 - 1:48 pm)

    As I’m trying to be good on my pre-wedding diet, I was tempted to divert my eyes, but seeing that it was healthy I read on.

    I think I need to try this and add it to my list of ‘good for me’ recipes! x

    Deidre

    (February 17, 2010 - 6:10 am)

    These look great!

    Hannah

    (February 19, 2010 - 8:20 pm)

    Ooh these look fab!

    lucy

    (November 28, 2010 - 10:46 am)

    I really like the look of this recipe im 13 and have my cooking assesment coming up where we have to create our own dish but it has to be multi-cultural i am all ready making spicy chicken fried rice but now i think i will make these i had thought of making spring rolls but with a one hour time limit i thought that i would’nt be able to do them because you do have to watch oil but these baked ones look super easy and tasty yum yum i have two packets of filo pastry in the fridge will practice them later on today and make them. Thank you for this recipe because filo is much easier to get a hold of than some other pastry’s websites suggest which can be difficuly to find.

      Jules

      (November 28, 2010 - 12:54 pm)

      Good luck with your assessment Lucy.

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