I was not sure it was going to be possible for me to make spring rolls for my month of Pan-Asian cooking because I do not deep fry. So I was very exciting to find Cooking Etctera’s Baked Chicken Spring Rolls recipe. I printed it out and got to work:
Yup, lots of chopping and organizing were involved but I didn’t mind it, I prefer to have the “mise en place” mode going on when I cook anyway. So for this recipe you need garlic, ginger, cabbage, carrots, bean sprouts, protein (this recipe uses chicken and shrimp but use what you like), fish sauce, oyster sauce, coriander (I used parsley) and spring roll wrappers. You can find the recipe here.
I did have some issues with how the recipe was written. It did not say how long to cook each phase of the dish. I had to wing it by cooking each phase three minutes each or so but would have appreciated better directions. Also, the filling could have used more seasoning. If you make this dish I would recommend lightly seasoning the chicken and shrimp while they are cooking.
I let the filling cool for a while before making the spring rolls. I put the recommended 2 tbsp of filling onto the diamond-shaped spring roll wrapper…
Then folded in the two sides and rolled. I think this is too much filling. When I look at their pictures of the final project, my spring rolls are much bigger. Perhaps they meant 2 tsp?
I put the spring rolls in a 375F preheated oven and had to watch and wait for them to brown since once again, there were no instructions on how long to keep them in the oven.
I think they took around 20 minutes or so to make but it was very frustrating not having any baking guidelines. These were pretty good, they did get crunchy although not crispy of course because they were not fried. I did end up enjoying them quite a bit, even though they lacked seasoning. I served them with my own “fakeout” plum sauce.
As a result of how poorly written the instructions were and the so-so outcome, I give this recipe 3 out of 5 wooden spoons.