Best Baked Fish And Fowl Spring Rolls Recipes

CRISPY BAKED SPRING ROLLS

Steps:

• Preheat oven to 400°F / 204°C. Spray a large rimmed sheet pan lightly with nonstick cooking spray. Set aside.
• Prepare noodles according to package directions, being careful not to overcook. Drain and then spread out on a cutting board and chop into 3 inch sections (or use kitchen shears to chop).
• Line a sheet pan (separate from the one you prepared for baking) or large platter with paper towels (this is where you'll transfer the filling to cool and drain).
• In a wok or skillet over medium heat, heat vegetable oil until shimmering. Add pork and sauté, breaking it apart, until nearly cooked through, 5 to 6 minutes.
• Add oyster sauce, garlic, ground coriander, and coleslaw mix. Cook everything together until cabbage is very tender, 6 to 8 minutes more. (If the pan looks dry at any point, add a splash of water and continue cooking.)
• Add noodles to pork / cabbage mixture and continue cooking everything together until the pan is mostly dry and everything is evenly combined, ~2 minutes more.
• While the filling cools, peel the wrappers apart and line them up so they are slightly overlapping. (They can be slightly sticky, so it's easiest to do this with clean hands before filling.) Cover with a slightly damp paper towel to prevent drying out.
• Working with one spring roll wrapper at a time, place it on a flat surface with one corner facing you. Use a brush or your index finger to dab beaten egg around the edges. Fill the bottom half of the wrapper about 3 Tbsp of filling (do not overfill or they will split when baking). Fold the bottom part of the wrapper over the filling. Fold the left and right corners over the filling. Roll the spring roll securely up from the bottom to the top, making sure the filling is completely enclosed.
• Place spring rolls on prepared pan, leaving some space between them.
• When all of the spring rolls are on the pan, brush the tops and sides with oil.
• Bake spring rolls until golden brown and crisp, ~25 minutes, shaking the pan halfway through cooking.
• Serve immediately with Sweet Thai Chili Sauce.

DELICIOUS BAKED FISH ROLLS

Steps:

• Season the filets with salt, pepper and lemon. Macerate for 30 minute.
• Cook the spinach in a casserole until is dry.
• Put some spinach, cheese and cream inside each fillet, then rolled up.
• Put the rolls in a greased baking dish. Add some spinach, cheese and cream over each roll.
• Cover the dish with foil and bake 350 degree oven, check the fish, bake until the cheese is grilled.

BAKED CHICKEN SPRING ROLLS

Steps:

• Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
• Prep chicken, rice noodles and veggies.
• Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
• Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
• Remove saucepan from heat, add chicken and noodles, combine. Set aside.
• *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
• Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
• Spray spring rolls with fine layer of cooking spray.
• Bake for 20-25 minutes, flipping rolls half way through.
• While rolls are baking, combine dipping sauce ingredients with wire whisk.

SHRIMP SPRING ROLLS

Steps:

• For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool.
• For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
• Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
• Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.