Spring roll is my go-to-appetizer at restaurants. We stopped by one of our favorite spots and ordered a few for the table the other day. We don’t eat out on a regular basis, but the spring roll I had made me want to reconsider. Then I realized that I can probably make them myself. How hard could it be?
My mom used to do it all the time when we were kids. She often recreated shrimp fried rice and some of our other favorite restaurant meals. The best part about recreating recipes is that you can put your own spin on them.
My spring roll recipe was pretty quick and easy to make. I made a few changes for a healthy appetizer. You may also try these delicious cocktail and appetizer pairings.
When it comes to cooking these days, it’s all about quick and easy healthy meals. I was able to save time by purchasing organic prepackaged shredded carrots and cabbage mix, and spring roll wraps.
It only took about 10-15 minutes to prepare and another 20 minutes to bake. Most spring roll or egg roll recipes suggest frying, but baking doesn’t involve much labor and it’s also a much healthier option.
Spring Roll Recipe: Quick and Easy Healthy Appetizer Share on X
Spring Roll Recipe
Ingredients
1lb Spring roll wraps packaged
12 oz Carrots and cabbage mix
1 lb Bean sprouts
Peanut sauce for dipping
¼ cup low sodium soy Sauce
¼ cup sesame teriyaki sauce
3 Garlic cloves
3 tsp ginger
4 Scallion
Cooking spray
Directions
Combine ingredients in a large pan and allow to cook for 10-15 minutes. The spring roll mix should be al dente, not too soft and not too hard. Then drain excess liquid and allow the mix to cool for about a half an hour. Note: A soggy mix could mean a soggy roll.
Lay spring roll wrap on a flat surface in a diamond shape. Place 2 tablespoons of the mix in the middle of the wrap and roll. Then fold the roll starting from the bottom, followed by each side.
You can seal each roll by making a cornstarch and water paste. However, I realized that water alone works fine. It really depends on the kind of wrap you buy.
Repeat the steps with the remaining filling. Coat baking sheet with cooking spray and lay each spring roll neatly across. You should have about 24 rolls, but it depends on the amount of wraps and filling.
Bake at 350 degrees until each side is golden brown. Enjoy with peanut sauce or anyone of your favorites. You can also refrigerate or freeze leftovers to enjoy at another time.
