This is a healthy recipe because instead of frying them in a ton of oil, they are baked. It makes for a different texture completely, but they are still yummy!
Spring Roll wrappers
1 small tin bamboo shoots
1 small tin bean sprouts
1 can corn
about 100g ham
some rice vermicelli
any other vegetables you would like
Pre-heat oven to 180°C
- Soak vermicelli in a bowl of hot water or follow cooking instructions. When cooked, cut up into small pieces.
- Place all vegetables and ham in a food processor and process until finely chopped
- Place chopped ingredients into a hot pan and fry until cooked - approximately 10 minutes - you want it to be dry.
- Now you will need a large bowl (slightly bigger than the spring roll wrappers) filled with warm water, a damp tea towel and 2 greased oven trays.
- Take your first wrapper, place in the bowl until it becomes soft - this takes about 15 seconds, but depends on how warm the water is. Place it on the damp tea towel. Be very careful as it will tear easily.
- Take a generous spoonful of vegetable mix and place on the wrapper, close to the middle.
- Fold to enclose filling. I usually fold the bottom edge up first, then the sides, then roll to finish.
- Place on the tray. Repeat until the mixture is finished. Make sure you leave space between the rolls on the tray otherwise they will stick together.
- Spray the tops of the spring rolls with cooking spray.
- Bake for 30 minutes.
- Serve with dipping sauce of your choice - I usually use Sweet Chilli Sauce. Delicious!
How many it makes will of course depend on what vegetables you use and how much filling you put in the rolls. Based on the above I got about 16 last time I made them.
These can be reheated in the microwave, but the wrapper will be soft (I love them like this!)