Lots of research went into this recipe as I spend hours trawling over spring roll recipes to see how people do it. I'd always wanted to make spring rolls, but never really put much thought into it until my daughter insist she serve them at her 5th birthday party. As I was making them with kids in mind, I opted for a healthier baked vegetable spring roll packed full of flavour. But they're not just for the kids, they'll be loved by all.
1 x 20 pkt spring roll wrappers
1/2 wombok, roughly chopped
100g vermicelli noodles
2 carrot, pelled and julienned
1 celery stalks, finely chopped
2 clove garlic, crushed
1 x 5cm knob ginger, peeled & finely grated
6 shallots, end trimmed and finely sliced
2 cups been shoots
2 tbs oystery sauce
1 tsp soy sauce
1 tsp sesame oil
sweet chilli sauce to serve
Step 2 - Place noodles in a large bowl and cover with boiling water. Stand for 5 minutes, drain and return to bowl.
Step 3 - While noodles are standing, heat 1tbs olive oil in a large frying pan over high heat. Add garlic, carrot, celery, shallots and wombok. Cook for 3-4 minutes, tossing occasionally.
Step 4 - Add ginger and been shoots, toss and cook for a further 1 minute. Remove from heat and add to bowl with drained noodles.
Step 5 - Add oyster sauce, soy sauce and sesame oil. Combine well and leave to cool. Remove spring roll wrappers from freezer and allow to thaw.
Step 6 - When wrappers are thaw, place between a damp tea towel to avoid drying. Carefully peel a wrapper from the stack and place on a clean dry work surface. Place about 1-2 tbs of mixture across the middle on a diagonal. fold sides in and roll tightly. Place in baking tray and repeat with remaining wrappers and mixture.
Step 7 - Spray with a little olive oil and bake for 20-25 minutes, until golden and crisp. Serve with sweet chilli sauce.
Spring roll wrappers are very delicate and require a lot of care and patience as they tear very easily. When peeling a wrapper from the stack, keep your hand close to the stack and keep the wrapper taunt, peeling slowly and firmly. Funnily enough, do not worry if you 'scrunch' the wrapper, as they unfold to be perfectly flat.
I tried a few ways of rolling these; fat and short, long and skinny, 1 tbs filling, 2 tbs filling, etc. I found the best way is the make them like a cigar, that is, spread the filling in a thin line almost to the edge of the wrapper and roll a tight, long, skinny roll, as pictured above and in the diagram to the right.
While I have labelled this as a vegetarian dish, some oystery sauces are not vegetarian friendly, so please check ingredients before use.
Spring Rolls can be made to the end of Step 6 and frozen in an air tight container between layers of baking paper for up to one month. Remove spring rolls from freezer and continue from step 7, no need to thaw!