These super yummy Lobak (Five-Spice Meat Rolls) are made with beancurd sheets, pork tenderloin, and…
These Baked Spring Rolls with jicama, carrots, cabbage, and ground pork are just as delicious as the deep fried ones. They are crispy too!
Homemade Spring Rolls are the best! They are light, airy, and filled with vegetables. Store bought and even those found in restaurants cannot compare. However, many people still avoid them because they are usually deep fried and there are those who prefer not to do any deep frying at all in their kitchen. If that is you, then these Baked Spring Rolls have your name on them. They do take a slightly longer time to cook but are just as delicious and crispy too.
Straining the filling
The key to crispy Spring Rolls is a filling that is not soggy. In Malaysia, jicama (bangkuang) is often used as an ingredient in the filling because it is sweet, light, and provides bulk. However, jicama has a lot of moisture in it and this moisture is not a good thing when it comes to Spring Rolls. It needs to be removed and one easy way to do this is to strain the filling after it is cooked. Simply place the cooked filling in a metal colander and allow the juices to drain while it cools and you will be rewarded with the perfect filling for your Spring Rolls.
Wrapping the Rolls
Some people like small, tight rolls while others prefer bigger rolls. Generally, smaller rolls will be more crispy because they have less filling in them. Personally, I prefer a roll that is about 4 inches in length with a generous amount of filling in it. This size usually works out quite well whether they are served as an appetizer or snack. They are also easy to handle whether you bake, deep fry, or freeze them for later.
Baked Spring Rolls
Deep frying is easy. Just make sure the oil is evenly heated over medium heat and the rolls should turn out quite nicely. For baking, it is best to place the rolls on a metal rack so that there is air circulation on the under side as well.
I recently discovered these Copper Crispers which I bought out of curiosity. Happy to say, they turned out to be quite useful. The down side is that they are not that big. Depending on how much food you intend to prepare, you may need more than one tray. I am actually thinking of getting another one so that I can put both trays into the oven at one go. If you do not wish to get these trays, placing a wire rack over a baking tray should work.
Similar Tools Used in Making These Baked Spring Rolls
This post contains affiliate links. Please read my disclosure policy here.
- 1 small jicama (about 1¼ lb/565g)
- 2 large carrots
- 10.5 oz ground pork (300g) + 1 tbsp soy sauce + ¼ tsp ground pepper
- 2 tbsp vegetable oil
- 1 onion (peeled and thinly sliced)
- 2 cloves garlic (minced)
- 1 lb/450g cabbage (finely sliced)
- 1 tsp salt
- ¼ tsp ground pepper
- 3 green onions (finely sliced)
- 1 packet spring roll wrappers (25 pieces)
- Cooking spray
- Peel jicama. Grate into fine strips using a box grater. Do the same for carrots.
- Combine ground pork, soy sauce, and ground pepper in a bowl. Mix well.
- In a wok or large pan, heat vegetable oil. Add seasoned ground pork. Cook for 3 minutes. Add onions and garlic. Cook for another 2 minutes.
- Add grated jicama, carrots, and cabbage. Stir to get everything well mixed.
- Add salt and pepper and continue to cook for about 5 minutes. Turn off stove and stir in sliced green onions.
- Place a metal colander on a shallow bowl. Transfer cooked filling to metal colander to drain off excess sauce. Allow filling to cool.
- Place a sheet of spring roll wrapper on a clean work surface with one of the pointed ends towards you. Place 2 to 3 tablespoons of filling on the wrapper.
- Fold the pointed end over the filling. Then fold in both the right and left sides of the wrapper.
- Moisten the remaining edges of the wrapper with a little water. Roll and seal. Place spring rolls on a plate in a single layer. Repeat with remaining wrappers and filling.
- Preheat oven to 425˚F (220˚C).
- Spray spring rolls on the plate with cooking spray. Transfer spring rolls onto a wire rack over a baking tray with sprayed side down. Again, spray the spring rolls with cooking spray.
- Bake spring rolls for 25 to 30 minutes. Remove and serve immediately.
These Baked Spring Rolls are surprisingly crispy but like all baked and deep fried foods, they will not remain crispy “forever”. They are best eaten hot out of the oven with your favorite sweet chili sauce. Do give them a try.