Baked Thai Springrolls

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Baked Thai Springrolls is a delightful twist on the classic dish. Filled with a flavorful combination of vegetables, herbs, and spices, these springrolls are then baked to crispy perfection. The result is a healthier alternative to the traditional fried version, without compromising on taste. Whether enjoyed as an appetizer or a main course, these Baked Thai Springrolls are sure to be a hit at any gathering.

Keywords: Baked, Thai, Springrolls, Recipe, Vegetables

Baked thai springrolls recipe details

Baked thai springrolls recipe, recipe Rating: 4.6
Number of votes:108

This is a sure winner at any Asian feast. By baking them, they come out and stay crispy. I have found that deep fried spring rolls have to be eaten immediately to preserve their crispiness. This is also healthier. A must try!
Ready in: 1 hour 30 mins

Ingredients

Serves: 12

• 2 ounces cellophane noodles
• 1 tablespoon vegetable oil
• 2 fresh red chilies, seeded and chopped
• 2 garlic cloves, chopped
• 8 ounces minced lean ground pork
• 6 large mushroom heads minced
• 2 or 3 ounces cooked shrimp, chopped
• 1 tablespoon fish sauce
• 1 teaspoon white sugar
• Ground black pepper
• 1 carrot, grated
• 2 ounces canned bamboo shoots, drained and chopped
• 2/3 cups bean sprouts, roughly chopped
• 2 green onions, finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• 48 small or 24 large spring roll wrappers (thawed)
• 2 tablespoons flour
• Sweet chili or plum dipping sauce

Preparation method

Prep: 1 hour | Cook: 25 mins | Extra time: 5 mins

1. Preheat oven to 400 degrees F (200 degrees C).
2. Soak the noodles for 10 minutes in hot water, drain and cut (with scissors) into 2” strips.
3. Heat the oil in a wok and add the chilies and garlic. Cook for 30 seconds (do not burn the garlic as it will be very bitter). Remove this from the wok and set aside. Add the pork to the wok and stir-fry until brown. Drain all excess fat.
4. Add the mushrooms, noodles and shrimp. Stir in the fish sauce and sugar, then add pepper to taste. Tip the mixture into a bowl. Stir in the grated carrot, chopped bamboo shoots, bean sprouts, green onions, cilantro, and the chilies and garlic.
5. Unwrap the spring roll wrappers. Cover them with a dampened dishtowel while you are making the rolls, so that they do not dry out. Work on them one at a time. Put the flour in a small bowl and stir in a little water to make a paste. Place a spoonful of the filling in the center of a spring roll wrapper.
6. Turn the bottom edge over to cover the filling, and then fold in the sides. Roll up the wrapper almost to the top, then brush the top edge with the flour paste and seal. Fill the remaining wrappers. Space rolls on cookie sheet lined with parchment paper.
7. Bake for 20 minutes and let stand for 5 minutes. Serve with chili or plum sauce for dipping.