Singapore Popiah - Baked Spring Roll Recipe
I love spring rolls. But I do not like them when they are deep-fried, the way it is usually done in the restaurants. That's just too much grease for me - and you know they don't use the good oils in the restaurants. SoI decided to try and make my own spring rolls at home - by baking them! I tried this yesterday, and it turned out great. Not bad for my first try.I adapted the recipe below from a traditional Singapore Popiah (spring roll) recipe; made some changes to it to suit my own tastes.
I used store-bought frozen spring roll wrappers - the product I used is from Singapore (see the picture). All you have to do is unfreeze the wrappers, by leaving it outside the freezer in its packaging for 25 mins. Then remove the packaging, and place a damp cloth over the wrappers. The wrappers will easily separate once you are ready to apply the fillings.Spring Roll Filling Ingredients:
Ground lean meat (optional)
Diced Onions
Diced Carrots
Diced Red Cabbage
Diced Potatoes
Ginger
Garlic
Salt
Soy Sauce
Spice Powder
Olive Oil
Procedure:
Add the olive oil to a preheated skillet set over medium to medium-high heat and cook meat, onions, carrots, cabbage and potatoes with the garlic and ginger. Then add soy sauce and spice powder and mix well. I found that the red cabbage and soy sauce gave this filling recipe a nice smoky taste. Transfer to a bowl, and keep aside to cool. Pre-heat the oven to 400F.
Now peel off the first layer of the spring roll wrapper from the stack, and spread onto a clean surface.
Place the cooked filling in a diagonal fashion. Then I added fresh uncooked spinach.
Pull one side of the flap over to close the filling.
Fold the two ends as in the picture, and proceed to roll the wrapper, pulling over the flaps to close the roll.
Place the spring rolls on a baking dish, brush olive oil over the rolls. Bake in the oven for 20-25 minutes, or until golden brown.
Labels: Appetizers, Snacks
posted by LogicGirl at
7:44 PM
8 Comments:
Where did you get the spring roll wrappers? Thanks.
Lovely. I have never tried spring rolls baked before. Always thought that the thin wrappers would easily burn in the oven. Good to know baking spring rolls works out great.
I bought the spring roll wrappers at a Chinese grocery store. You should be able to get them at your local ethnic grocer. Thanks Nina for your comments - the edges browned more than the other areas, but there was no burning. Spring rolls are meant to be crispy on the outside and moist on the inside :)
I've always had trouble rolling. I'll try it the way you suggested. But how'd you get the ends of the flap to stick properly.
the filling is like an indian samosa filling, except for the additions of soy sauce, red cabbage.
I brushed a little bit of olive oil on the underside of the flap, then once it was rollled, I brushed olive oil all over. The roll did not unwrap. Yes, maybe the filling is a little like the Indian samosa, but the taste is totally different when you add the combination of red cabbage, carrots and soy sauce. The samosa has a lot more potato than my recipe calls for :)
Hi, I have tried baking spring rolls as well. But I found that it does not turn golden brown the way it does when frying. And increasing the temperature only makes the thin wrappers become too hard. Did you encounter that? Thanks.
You are right about the look. But maybe we just have to sacrifice the look for the health. Seriously though, instead of turning up the heat while baking, just leave them in a little longer. You can also try turning them over. That may help ensure that the spring rolls gradually turn brown all over. Thanks for your comments :)
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