Well.. I had a Jicama left in my fridge
( from CNY party as we had rojak) I didn’t want to waste it.. so I made Spring Rolls! I don’t really want to deep fry because it is very unhealthy… so.. I baked them! 😀 I actually did baked spring rolls once before BUT it didn’t turn out well – it sticks onto my baking sheet and I had broken spring rolls.
If you are baking your spring rolls, please don’t be lazy.. you MUST brush the baking sheet and the spring rolls with veg oil!!! else it will stick onto the baking sheet!
And you will still get crispy spring rolls when u baked them, just that it’s not as brown 🙂 Bing and I enjoyed it very much!
Baked Spring rolls recipe
(inspired by My Kitchen Snippets)
Ingredients:
1 small cabbage
1 medium size jicama/bangkuang/yam bean – shredded
2 carrots – julienned
2 tbs dried shrimp – soaked in water to soften and minced
3 cloves garlic – finely chopped
1 egg – beaten (for sealing the rolls – Optional. Mine stick together w/o the egg)
1 packet of spring roll wrappers
Seasonings:
1 tbsp oyster sauce
3 tbsp soy sauce
½ tsp of sesame oil
Salt and pepper to taste
1. Thaw the frozen spring roll wrappers.
2. Heat up the frying pan with a tbsp of olive oil. Add in chopped garlic and dried shrimp,stir fry until fragrant.
3. Add in jicama and carrots. Stir fry for 2 minutes minute and add in all the seasonings and 1/4 cup of water. Continue cooking for another 7 minutes or until the jicama is soft. Check seasoning. Set aside to cool. (I drained the filling to remove excess gravy/water. I don’t want soaky spring rolls!)
4. Prepare a baking sheet and line it with parchment paper or aluminum foil. Lightly brush it with some vegetable oil.
5. Peel off a piece of wrapper and place it on a flat surface. Place some cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some egg to seal.
6. Line all the spring rolls on the baking sheet. Lightly brush the spring roll with some vegetable oil.
7. Bake in a pre-heated 425 degree oven for 25 minutes or until lightly brown. Serve warm or room temperature with some chili sauce.