Baked Fish and Fowl Spring Rolls

Total Time
Prep 30 mins
Cook 20 mins

This was created for RSC #13. O.k. so shrimp isn't t really fish, but it made the name of the recipe work! I think the flavor combination works so well; each ingredient adds a little something special. I used a large size wrapper, but you could certainly use the smaller type. I just liked being able to stuff in as much filling as possible. I used these as a main dish served with Chinese fried rice, but you could easily use as an appetizer.

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Put the cubed chicken into a food processor and pulse about 6 times (You can mince by hand if you don’t have a food processor).
  3. Put two tablespoons of oil in a non-stick skillet, add the chicken and cook for 5 mints, Add the shrimp and cook for another 1 1/2 minutes. Remove from the pan and set to the side.
  4. Add another tablespoon oil to the pan and stir fry the scallions, mushrooms, carrots, for about 4 minutes. Add the bean sprouts, cilantro, garlic ginger and mint, cook for another minute.
  5. Remove mixture from the pan and pat the ingredients dry (the dryer the mixture the better).
  6. In a large bowl mix the noodles, chicken/shrimp mixture, vegetable mixture, soy sauce, fish sauce, salt and sugar .
  7. To assemble rolls, place a spring roll wrapper on a clean working surface. Spread 3 tablespoons of the filling into a sausage shape lengthwise along the spring roll wrapper nearer the end closest to you.
  8. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
  9. Arrange spring rolls in a single layer on a baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned.
Most Helpful

This got rave reviews at a large tapas party I attended, and the large platter of these vanished quickly! I did add more shiitakes. The recipe looks long and complicated but it's not too bad if you make the filling in advance. Then all you have to do is wrap and bake! Note: these rolls are significantly better hot, straight out of the oven. They get soggy and shriveled if you try to save them. Excellent use of contest ingredients!

FLKeysJen February 20, 2009

I used 8 inch square wrappers, and got 20 rolls from the batch, with enough filling left to make one more (but no more wrappers). I wanted to give this 5 stars, as the flavor of the filling was just outstanding! The more I thought about it, though, there are several things that I would tweek, just a little. First, I loved the flavor of the shitakes, but wished there was a little more, so I would up the quantity from 6 to 8. Second, the noodles really need to be cut into smaller pieces in order to mix the filling well. I had a few rolls that were mostly noodle, and a few that had nearly none. Cutting into smaller pieces would fix this. Third, while you mention drying the vegetable mixture before adding to the bowl, I'd do the same for the chicken and shrimp mixture. There was more liquid than I expected in the pan when these were done, and I found it when I got to filling the last of the rolls. Lastly, While I appreciate the lower fat benefit of baking these, I think the texture of the wrapper would really be better if they were deep fried. Overall, I really enjoyed the recipe, and plan to make it again. Thanks for posting!

IngridH February 20, 2009