X-Post: Baked Spring Rolls & SF Plum Sauce
Awhile back, someone (Tammy?) was looking for a baked spring roll recipe. I had copied one from the net and came across it today. I honestly don't miss the frying and oily taste. I'm also posting on the main forum. Enjoy!
Baked Spring Rolls Makes 10 spring rolls. 10 large spring roll wrappers (refrigerated) 1/2 lb extra-lean ground meat (turkey, pork, beef, or firm tofu – browned in oil) 1 Tbsp fresh ginger, peeled & minced 1-2 Tbsp sesame oil 1/4 tsp salt 3 cups cabbage, shredded 1 large carrot, peeled & grated 1 Tbsp water Preheat oven to 350 degrees Fahrenheit. Shred cabbage, peel and grate carrots, peel and mince ginger. In shallow frying pan, saute w meat in 1/2 Tbsp sesame oil with ginger and salt until well cooked. Transfer meat to large mixing bowl, and pour off excess oil. Return pan to heat, adding cabbage, carrots, and water, and coo****il all the water has evaporated, and cabbage is clear. Toss cabbage and carrots with meat. Spray a baking sheet with nonstick, zero-calorie cooking spray. Separate spring roll wrappers carefully, and brush each with sesame oil. (This can be done as you go.) Spoon a small amount (one tenth of the mixture) into a diagonal line across one corner of a single wrapper, then fold up the top and bottom and roll into a cylindrical shape. Place finished rolls on cookie sheet and bake 15 minutes on each side, or until golden brown, spraying with zero-calorie cooking spray upon turning. Serve hot with plum (see below) or sweet-and-sour sauce Chinese Plum Sauce Recipe (makes 4 cups) Great with egg/spring rolls, chicken, ribs and pork 8 cups plums, pitted, Halved (3 lb/1.5 kg) 1 cup onion, Chopped 1 cup water 1 teaspoon gingerroot, Minced 1 clove garlic, minced 3/4 cup Splenda 1/2 cup rice vinegar or cider vinegar 1 teaspoon coriander, Ground 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne pepper 1/4 teaspoon clove In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes. Press through food mill or sieve and return to clean pan; stir in Splenda, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes. Serve immediately, store in fridge or fill and seal jars; process in boiling water bath for 30 minutes to preserve. oil in these!
Baked Spring Rolls Makes 10 spring rolls. 10 large spring roll wrappers (refrigerated) 1/2 lb extra-lean ground meat (turkey, pork, beef, or firm tofu – browned in oil) 1 Tbsp fresh ginger, peeled & minced 1-2 Tbsp sesame oil 1/4 tsp salt 3 cups cabbage, shredded 1 large carrot, peeled & grated 1 Tbsp water Preheat oven to 350 degrees Fahrenheit. Shred cabbage, peel and grate carrots, peel and mince ginger. In shallow frying pan, saute w meat in 1/2 Tbsp sesame oil with ginger and salt until well cooked. Transfer meat to large mixing bowl, and pour off excess oil. Return pan to heat, adding cabbage, carrots, and water, and coo****il all the water has evaporated, and cabbage is clear. Toss cabbage and carrots with meat. Spray a baking sheet with nonstick, zero-calorie cooking spray. Separate spring roll wrappers carefully, and brush each with sesame oil. (This can be done as you go.) Spoon a small amount (one tenth of the mixture) into a diagonal line across one corner of a single wrapper, then fold up the top and bottom and roll into a cylindrical shape. Place finished rolls on cookie sheet and bake 15 minutes on each side, or until golden brown, spraying with zero-calorie cooking spray upon turning. Serve hot with plum (see below) or sweet-and-sour sauce Chinese Plum Sauce Recipe (makes 4 cups) Great with egg/spring rolls, chicken, ribs and pork 8 cups plums, pitted, Halved (3 lb/1.5 kg) 1 cup onion, Chopped 1 cup water 1 teaspoon gingerroot, Minced 1 clove garlic, minced 3/4 cup Splenda 1/2 cup rice vinegar or cider vinegar 1 teaspoon coriander, Ground 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne pepper 1/4 teaspoon clove In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes. Press through food mill or sieve and return to clean pan; stir in Splenda, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes. Serve immediately, store in fridge or fill and seal jars; process in boiling water bath for 30 minutes to preserve. oil in these!
Jo
DS:9 yrs old / DD:5 yrs old / DS: 1 yr old
Thanks for sharing Jo. I have an Oriental theme night coming up I think I might give these and the plum sauce a try. Wish me luck lol
All the best
Heidi
All the best
Heidi
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