healthy version of everyone’s favourite

Everyone loves a spring roll, and that’s no exception at our house.  I was a little worried about these getting too dry and hard in the oven but they actually turned out really well – still crunchy on the outside with a tender flavourful filling.  It is not as crispy as a deep fried spring roll and the wrapper takes on a slight chewiness, but I think it’s pleasant and the kids loved it.  These are surprisingly easy to make and much less messy baked because there is no grease splatter, plus your house won’t have that deep fried smell lingering after they are made.

You can easily make this vegetarian by eliminating the chicken. I made a few using grated smoked firm tofu and it was delicious as well!

prep: 30 min    bake: 10-12 min    yield: ~12 rolls

what you need:

• 1 package egg roll or spring roll wrappers (square shaped, in the refrigerated section)
• 1 large carrot
• 2 cups bean sprouts
• 1 handful cilantro
• 2 green onions
• 1 chicken breast, cooked (leftovers are great for this)
• 1 thumb sized piece of ginger, finely grated
• salt & pepper
• 1 tsp sesame oil
• 1 egg
• 1 tbsp butter, melted

what to do:

1. Prepare all the veggies by washing them thoroughly. Drain the bean sprouts and lay them on a dry tea towel or paper towel to make sure they are dry. Peel and finely grate carrot. Roughly chop cilantro. Thinly slice up green onions.
2. In a large bowl, combine veggies and add grated ginger, sesame oil, salt and pepper. Toss to combine.
3. Shred the chicken breast with your fingers (like pulled chicken) to somewhat match the length and size of carrots and  bean sprouts. Toss everything together in the large bowl. This is your spring roll filling.
4. In a small bowl, beat an egg with 1 tbsp water to loosen mixture.
5. Grab your wrappers and a clean working surface. Dip two fingers into egg wash and trace it along the outside of the square wrapper. Place filling in the wrapper, towards you (about 1/3 of the way) – then fold up the left and right sides, then from the end closer to you, fold tightly over the filling and continue rolling until spring roll is formed. If you can see the filling this is incorrect! You want to make sure it is sealed so that when it bakes the juices of the filling don’t escape (and if you are deep frying them, oil will absorb into the spring roll).
   

   my board was a bit orange from grating the carrots…

   

   wrap and roll tightly

6. Lie spring rolls seam side down on a cookie sheet lined with parchment paper.
7. Brush tops lightly with melted butter.
8. Bake at 425 F for 10-12 minutes, until golden brown on the outside. Serve with your favourite plum sauce or honey. Enjoy!
   

   sillies dipped theirs in honey