Spring rolls are something I’ve been making for a long time now. I started when I first found this recipe on Prevention RD. I was a little skeptical that the rolls would actually turn out crispy at first, but they did! They are incredibly crispy! Even if this combo of broccoli and Sriracha doesn’t appeal to you I urge you to try the more original recipe on Prevention RD because they are delicious! I know I’m going a little crazy with the exclamation points but these are so exciting. If you enjoy egg rolls or spring rolls give these a try. They will not disappoint!
Now I don’t know the difference between spring rolls and egg rolls. I don’t know what the difference is, or if there even is one. I call these spring rolls. And the fresh rolls in rice paper I usually call summer rolls. But even then I’m not sure what’s actually correct. Anyone know?
Back to these! I didn’t realize how awkward these would be to photograph, but I hope I’m convincing you how good these are. They really are delicious. I’ve made them countless times and will continue to. The kids love them, even with a little Sriracha in them. Of course I don’t use the full 3 tbsp on the kids ones, I just use 1 tbsp for a little spice and they like them
I want to just put a quick note in here on finding the right wrappers. It can be hard to pick the right ones, so I’ll give you a few tips. The ones I use are fairly large, about 8″ square. The wrappers should be very thin, almost paper thin. I’ve used some that are thicker, fairly sticky and are coated in some kind of starch and I don’t like them as much. They are typically smaller and need to be baked much longer to get them to be crispy and they tend to bubble when baking. I much prefer the larger but thinner ones. They aren’t coated in any kind of starch and they aren’t sticky. They do dry out very easily though so keep them covered while assembling your spring rolls and keep your finished ones covered too. But the awesome thing about baking them instead of frying them is that it doesn’t really matter if they split and crack a little they bake up just as good, even if they’re a little messy.
I also included some instructions on rolling them properly in the recipe, but the package of wrappers should have a picture to help you out as well If not, some googling will help you out
- 1 tbsp oil
- 4-5 cloves garlic, minced
- 1-2″ fresh ginger, finely grated
- 1 kg precut broccoli slaw, or a mix of finely chopped broccoli stems, carrots and red cabbage
- ⅓ C soy sauce(or less if planning on using a dipping sauce)
- 1½ tbsp cornstarch
- 1-3 tbsp Sriracha
- 1 tbsp flour
- 1 tbsp water
- 1 pkg egg roll or spring roll wrappers(I use Double Happiness Foods brand)
- Heat the oil in a large skillet over medium heat. Once hot, saute the garlic and ginger together for a minute.
- Add the broccoli slaw and stir well, cooking for 4-5 minutes just until the slaw begins to soften – you don’t want to completely cook the filling as it will continue to cook as it cools and will cook again in the oven.
- While the broccoli slaw is cooking, stir together the soy sauce, cornstarch and Sriracha until fully combined. Pour the sauce over the broccoli slaw and continue to cook while stirring until the sauce thickens and coats the vegetables. Turn off the heat and let the vegetable mixture sit and cool at least 20 minutes.
- Before rolling, taste the mixture and add soy sauce and Sriracha as needed.
- Stir together the flour and water to make a paste.
- To roll the spring rolls take one wrapper, covering the rest and place it in front of you, diamond shaped. Dip your finger in the flour paste and put a spot of paste on all corners except the one closest to you. Place a large spoonful(almost ¼ cup) of the mixture in the ⅓rd of the wrapper closest to you. Starting from the bottom roll the wrapper up around the filling and pull tight. Close the sides, folding them so the edges will be straight and continue to roll up to the top. Place on a baking sheet seam side down and cover with a towel to keep the finished rolls from drying out.
- The rolls can be frozen at this point and baked from frozen, just allow for a longer baking time.
- Preheat oven to 425 degrees.
- If desired(but not necessary!) spritz the spring rolls with oil from a misto or oil sprayer.
- When ready place the spring rolls in the oven and bake for 15-20 minutes until golden. The edges will darken before the rest of the roll, but continue to bake watching that the edges don’t burn. The rolls can be flipped in the middle if they are cooking unevenly. Rotate the baking sheet to ensure even browning as well. Remove from the oven when done, cool for 4-5 minutes and serve while still hot.
I also don’t serve these with any dipping sauce so I taste and make sure the filling is flavorful enough on it’s own. If you’re using a dipping sauce I recommend using less soy sauce as these are fairly salty as is.
To make these vegan just make sure that your wrappers don’t contain egg!