Crispy freezable spring rolls without frying are wonderful, without the mess of frying – and you do not need any special equipment. If you haven’t tried making spring rolls yourself yet, I challenge you to try as soon as possible. I actually think I promise you won’t regret it!
Before I tried this recipe, I thought that spring rolls had to be fried in oil to be good. But it turned out to be wrong to my great joy. Because if they had to be fried to be good, it would of course have been a limiting factor for how often one can enjoy this crunchy delicacy! 🙂 If you follow this recipe, you get super-crispy spring rolls every time, without having to purchase a deep fryer… only your conventional oven.
You need a spray bottle for oils that you can use on the spring roll before they go into the oven. I have one that you can pump air into before use, and it makes a fine oil mist. I’m not quite sure where you can get this as it was a gift, but I assume a well-stocked kitchen store should have it! If you don’t have it, you can certainly use a brush to lightly distribute oil on each spring roll before baking.
This will make about 25-50 spring rolls. The number depends on how much you put in each spring roll and whether you use large or small squares of spring roll pastry.
- 100 g glass noodles cut with scissors to about 4 cm length
- 1 tbsp finely chopped garlic
- 1 onion finely chopped
- 1 fresh chili finely chopped
- 800 g pork mince
- 300 g finely shredded pointed cabbage
- 300 g grated carrot
- 3 tbsp fish sauce
- 4 tbsp soy sauce
- 1 tbsp sesame seed oil
- 1 tbsp oyster sauce
- 2 tbsp chopped lemongrass
- 3 tbsp chopped coriander
- 1 pack of spring roll pastry (I prefer the small ones)
- 1 egg
- vegetable oil
- sweet chili sauce or sriracha as a dipping sauce
Start by placing the glass noodles in water (they should sit for about 20 minutes), then chop all the vegetables above. Feel free to use a wok to fry the minced pork and add all the vegetables. Then add the sauces and coriander at the end. When everything is cooked, let the mixture cool down. There will be a little liquid at the bottom and you do not want this in your spring rolls. Therefore, strain the contents before you start assembling the spring roll. You roll the spring roll in the following way. Cut about 1 cm off each side of the spring roll pastry. Place the spring roll pastry in a wet kitchen towel and then peel off one sheet at a time as you roll each spring roll. Start by laying the square sheet so that it forms a 'double' triangle with one side pointing towards you and one pointing upwards. Apply egg on the edge of the part pointing away from you, put 2-3 tablespoons of the mixture in the middle of the side pointing towards you. Then roll the edge pointing towards you over the contents and tighten, roll in each corner and fold the upper edge over the roll. You now have a spring roll 😀 Put on some good music, crack a beer, get your loved one or a good friend involved and start rolling. As the spring rolls are finished, you can place them on a baking sheet with baking paper until they are ready to go in the oven. Feel free to freeze the uncooked spring rolls right after you finish; we use large containers that can hold about 5-6 spring rolls in a row with baking paper between each layer. This way, we can take up one layer at a time from the box (we usually use the spring rolls as an appetizer or side dish). When you are going to bake the spring rolls, preheat the oven to 225 C, spray oil on each side of each spring roll and place these on baking paper on a rack. Place in the middle of the oven, bake 10 minutes on each side. After 20 minutes, increase the temperature to 250 C and leave for another 5 minutes. In my experience, frozen spring rolls don't need any more time, just put them directly into the hot oven after you have sprayed oil on them. Let the spring rolls cool down a bit before you sink your teeth into them, they are very hot when they come straight out of the oven! Dip in sweet chili sauce or my favorite Sriracha if you like spicy food! 😀