Prep 35 mins
Cook 20 mins
I love spring rolls, but can't stand deep fried foods - this recipe saves calories and fat by baking not frying spring rolls. My family of three eats these for a light dinner, however, they also make a great appetizer.
- 8 ounces boneless skinless chicken breasts, cooked and chopped finely
- 2 ounces bean thread noodles (rice noodles)
- 2 cups cabbage, shredded
- 1⁄2 cup bean sprouts
- 1⁄2 cup carrot, thinly julienned
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- 1⁄2 teaspoon ground coriander
- 15 spring roll wrappers, 8 inch diameter (approximately)
Spicy Dipping Sauce
- 1 1⁄2 tablespoons rice wine vinegar
- 1⁄2-1 tablespoon Splenda granular
- 2 teaspoons soy sauce
- 1 teaspoon hot sesame oil
- 1⁄2 teaspoon chili-garlic sauce
- 1⁄4-1⁄2 teaspoon sesame seeds
- Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
- Prep chicken, rice noodles and veggies.
- Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
- Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
- Remove saucepan from heat, add chicken and noodles, combine. Set aside.
- *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
- Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
- Spray spring rolls with fine layer of cooking spray.
- Bake for 20-25 minutes, flipping rolls half way through.
- While rolls are baking, combine dipping sauce ingredients with wire whisk.
This was my first attempt at making spring rolls, and I was very pleased with the results! I too try to avoid deep-fried foods, and the oven crisped these up nicely! I loved the dipping sauce, and the ginger was really great in the filling. The only thing I would change next time is to cut the fish sauce in half to reduce the saltiness a little. I will use this method in the future for any spring roll recipes that call for deep-frying. Thanks for a great recipe! Made for ZWT6.
I love the cooking method on these! I was happily surprised that the egg roll wrappers got crisp. I used lobster, scallops and shrimp that I had already for the meat, and just a teaspoon of the fish sauce. We weren't crazy about them in the dipping sauce (which would be great for potstickers), we liked them plain or dipped in straight hoisin. I can't wait to try this method on other fillings!
WOW - these are TERRIFIC! I left out the been thread noodles and used extra bean sprouts instead. Mine got nice and crispy; I wish they had gotten a little browner but the flavor and texture was still perfect. Loved the dipping sauce too; I didn't have any hot sesame oil so just added some red pepper flakes. Can't say enough about this great recipe - it's a keeper! Thanks for sharing! Made for ZWT6, Zwizzle Chicks