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Baked Spring Rolls

30 Jan

I was at a friend’s house the other day and she was preparing the makings for deep fried egg rolls, and I got a craving. I had the rice and tapioca starch wrappers at home already because I’d been planning on trying something like this. Her recipe is fabulous, but I was looking for a more Thai inspired flavor. I guess you could say I’m on a kick. So I made this one up! Here’s a video about how to wrap them so they stay shut! Just ignore the layering bit, since there’s nothing in this recipe to layer or puncture the rice paper.

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Baked Spring Rolls

Makes 22 or more rolls depending on how full you make your rolls; serves 5-6 people

Brown:

1 lb ground turkey

with

1 Tbsp freshly grated ginger

2 Tbsp coconut aminos

2 tsp fish sauce

In a food processor, shred (using the large “grating” blade) together:

3/4 of a small head of white cabbage

2 carrots

4 stalks of celery

Put into a wok or large frying pan with high sides and add:

4 Tbsp chopped cilantro

1 c. bean sprouts

1/2 can water chestnuts, diced

3 Tbsp finely sliced green onion

Make a sauce using:

1 tsp sesame oil

2 Tbsp coconut aminos 

1 Tbsp freshly grated ginger

4 cloves garlic, minced

1 Tbsp fish sauce

2 tsp chili sauce

Pour sauce on veggies in pan and heat thoroughly. Add the turkey and mix.

Preheat your oven to 425 degrees F.

Put an inch of warm water in a glass pie pan; put a cutting board beside it and a dry tea towel beside that. Spray a jellyroll pan/cookie sheet with olive oil, or line with parchment paper.

Soak the wrapper in the water (one at a time), keeping your fingers on it so you can find it once it’s clear and so you can feel when it’s soft but not disintegrating. If it gets too soft it’ll just tear. I used a round tapioca and rice wrapper that I got in the Asian section at my local Woodman’s.

Lay wrapper on top of cutting board and spoon about 3 Tbsp of mixture onto the wrapper, about 2 inches from the edge nearest you. Fold the sides in, then the edge nearest you. Continue rolling the wrapper away from you. It should form a little log that sticks together on it’s own. Place on dry towel for a moment to allow some of the liquid to drain, and then place on pan. Brush with some oil (I used avocado).

Once you have the pan full, place in the oven and bake for at least 25 minutes, until the tops are somewhat golden and they look crispy. They won’t brown up like deep fried wonton wrappers. Make five per person if there are no other sides.

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Posted by on January 30, 2014 in Entree, Thai Food

 

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