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from Jared's cookbook

Baked Spring Rolls




  • - (optional) 1 piece chicken breast – sliced into thin strips
  • - 1 medium size jicama
  • - 1 small onions – slice thinly
  • - 2 carrots – julienned
  • - 10 button mushroom – slice thinly
  • - 3 cloves garlic – finely chopped
  • - 3 spring onions – cut small
  • - 1 egg - beaten
  • - Salt and pepper to taste
  • - 1 packet of spring roll wrappers
  • - Teriyaki sauce for seasoning ingredients
  • Preparation:
    1. 1) Thaw the spring roll wrappers (if frozen).
    2. 2) Heat up the frying pan with a tbsp of olive oil. Add jicama and carrot and stir fry until just starting to soften (4-7 minutes).
    3. 3) Add in chopped garlic and onions and continue to stir fry until onions and garlic are fragrant and jicama and carrots are soft, but not mushy. Remove vegetables from pan and set aside on a plate or bowl.
    4. 4) Season chicken with salt and pepper and stir fry until cooked.
    5. 5) Add cooked vegetables to pan with chicken. Add teriyaki sauce and mix ingredients together so everything's coated evenly. (make sure not to add too much so the mixture gets soupy) Remove everything to a bowl, mix in spring onions, and set aside to cool.
    6. 6) Prepare a baking sheet and line it with parchment paper or aluminum foil. Lightly brush it with some vegetable oil.
    7. 7) Peel off a piece of wrapper and place it on a flat surface. Place some cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some egg to seal.
    8. 8) Line all the spring rolls on the baking sheet. Lightly brush the spring roll with some vegetable oil.
    9. 9) Bake in a pre-heated 425 degree oven for 25 minutes or until lightly brown. Serve warm or room temperature with some chili sauce.

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    modified: 2011.04.20 | created: 2011.04.20

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