Oven-Fried Spring Rolls

 

This is a recipe I first made over 7 years ago in college, and I’ve made countless times since. I posted it a very long time ago on the first edition of this blog, way back when, but it hasn’t made it to the new blog. Somehow whenever I’ve made them it’s dark out, and I just haven’t been able to get a picture that does this AMAZING recipe justice. I think I finally was able to get some pictures that capture just how yummy this is.

This is the perfect recipe for when I’m in a bit of a rut, sick of salads, or just want something plain yummy. You know those times when you just want take out? This satisfies that fix just like that, without all the bad stuff. You know exactly what’s going into these wrappers, and baking them gives them a crispiness without any extra oil.

Oven-Fried Spring Rolls
Makes 20 spring rolls.

• 2 cups shredded chicken*

• 1 bags broccoli slaw

• 1 tablespoon neutral oil (grapeseed, canola)

• Sesame-Soy Marinade:

  • 2 tablespoons soy sauce

  • 1/2 tablespoon sesame oil

  • 1 garlic clove, minced

  • 1 teaspoon pureed or minced ginger

  • 1/2 teaspoon honey

• 1 egg

• Nasoya Egg Wraps

• Peanut Sauce (see here)

*For the chicken, you have several options. The easiest is to buy rotisserie chicken and just shred it. The second is to bake or cook chicken in a slow cooker the day before, and then shred. This is quite simple as well, but just requires a bit of planning. You do want the chicken to be cool when assembling the spring rolls.

Sautéing the broccoli slaw:

1. Combine all ingredients in the sesame soy marinade in a small cup or bowl and set aside.

2. Heat a large skillet over medium-high heat.

3. Add oil, and once the pan is hot, add in the broccoli slaw. Pour in 1 tablespoon of water, and cover. Let steam for about 3 minutes, then uncover.

4. Add sesame soy marinade and continue to saute at medium heat until the slaw is slightly browned and wilted, but still has a slight crunch to it.

5. Let cool before assembling into spring rolls. Like the chicken, this can be done a day ahead.

Preheat oven to 375 before assembling.

Assembly: Once you’ve done this a couple of times, this becomes the easiest part and doesn’t take as long as you’d think. Please see the pictures below, as well as the step-by-step guide:

 

1. Place a small portion of chicken and broccoli slaw in the middle of the wrapper, diagonally as seen above and below. It’s better to do less than more here (think about an overstuffed burrito- you want to avoid that scenario! This will require a bit of playing around, but after a couple of tries, you’ll get the idea).

2. Lightly dab the outside corners with water. Use your fingertips to do this.

3. Fold the outside corners in over the slaw/chicken (see bottom left picture).

4. Take the bottom corner and fold over the entire slaw. Pull the slaw/chicken mixture slightly toward the bottom and then begin rolling.

5. Place roll on a lightly oiled/sprayed baking sheet. I like to line mine with foil and then spray right onto the foil.

 

Once you have placed all the rolls onto a baking sheet, lightly brush the tops of each roll with egg wash (1 egg, beaten). Place in oven for 15 minutes, then flip over rolls, and bake for another 10 minutes. The outside should be slightly brown.

I have made these, and then reheated them throughout the week. When reheating, using an oven is best to keep them crispy. I haven’t tried freezing them, but you probably could freeze them BEFORE baking, and then bake them when you are ready to use them. Please let me know if you try that out!