Spring Rolls without the Fat Recipe
In today's calorie and fat-conscious society, I wanted to see if I could bake spring rolls rather than deep-fry them. I decided on a ground chicken and crabmeat filling and proceeded to fill them as normal. I then sprayed the baking pan with olive oil spray lightly and placed each spring roll on the pan. My pound of chicken meat and a can of crabmeat along with some bean sprouts and some veggies made about 20 rolls. I then sprayed the rolls lightly, and put them in a 400F oven for 15 minutes; then turned the heat to 350F and baked them another 10 minutes. They were all golden and crispy and we ate them with a wonderful concoction of mushroom soy sauce, hoisan, and a dash of the sweet red chili sauce laced with sesame seeds. Now I feel that we can enjoy this wonderful delicacy without worrying about fried foods!
1 Pkg. spring roll wrappers
1 lb. ground chicken meat
1 Can of crabmeat (or imitation crabmeat)
2 Cups of fresh bean sprouts, washed
1 carrot, grated
1/2 red pepper, sliced thin strips
1/4 cucumber, diced small
2 Tbsp. garlic pieces (jar)
1 Tbsp. oriental spice
1 Tsp. 5-spice powder
salt & pepper
Saute chicken meat and garlic untuil chicken turns light brown; about half-cooked. Remove from heat; add crabmeat, vegetables, spices and 1 tbsp. cornstarch. Stir up again until hot, but do not cook any longer than 2-3 minutes; should not be runny. Cool until ready to fill wrappers. Place one wrapper in front of you with point at the bottom; place two tablespoons of filling near bottom; bring point up and over the filling and bring towards you as you begin to roll. Bring each side in sealing the filling and continue to roll up until you reach the end. Place seam-side down on greased baking tray. Spray each roll lightly with olive oil spray. Bake at 400F for 15 minutes; lower to 350F and bake another 10 minutes until golden and crispy.
Serve on fresh lettuce leaves with your favorite sauce; I make mine with mushroom soy, some Hoisan and the wonderful red Chinese chili sauce.