Loading ...
Eggless Baked Spring Rolls
April 7th, 2008 Madhuram Posted in Puff/Phyllo Pastry, Salt and Spicy, Vegan Snacks/Appetizers | 
Print This Recipe
| 19 Comments »
Happy Ugadi to all of you!
I have wanted to try baking spring rolls for a long time now. While in Canada, I saw an episode in Food TV where the host was preparing baked spring rolls using phyllo pastry sheets. I remembered the procedure, but forgot the temperature and time it has to be baked. I searched for the recipe in Canada’s Food TV website but could not find it. Then I found it here. I got spring roll pastry from the Indian store. I checked the ingredients and it doesn’t have eggs.
Filling:
1. Shred cabbage and carrots, slice scallions finely. You can also add thinly sliced green peppers.
2. In a frying pan add a tablespoon of oil and saute all the vegetables, add salt, soy sauce and pepper powder.
3. Let it cool.
Procedure:
1. Thaw the spring roll pastry as per the instructions in the package.
2. Carefully remove a sheet and spray with non stick spray on both the sides. (I don’t know whether spraying on both the sides is necessary, but I did it anyway.)
3. Keep the filling in the bottom and wrap it as you would wrap a tortilla.
4. Grease the baking sheet and place the wrapped spring rolls and bake it at 350F for 30-35 minutes or until they are golden brown.
5. I also flipped the rolls after 15 minutes and flipped them back again after 30 minutes.
The spring rolls were very crispy and tasty. Everybody loved it, especially my son had 2 of them at one go. You would never deep fry your spring rolls again, once you taste this.
My Notes:
1. The sheets have to be removed very carefully, because they are fragile and tend to tear easily. A couple of mine tore but I was able to wrap them anyway and the filling did not come out. The author of the recipe has clearly explained how to remove the sheets in the “Reviews” section of her post, but I did not go through it at first. I saw it after putting the rolls in the oven. Next time I’ll surely follow her tips.
Variations:
1. I think we can make potato puffs with these wrappers instead of using the puff pastry sheets which are very high in fat content.
2. As I have mentioned earlier, baked spring rolls can be made with phyllo pastry sheets also, but I have not tried it.
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
April 7th, 2008 at 6:30 am
Wow, thats a lovely recipe,i love spring rolls, this recipe looks easy. happy Ugadi to you too.
April 7th, 2008 at 7:13 am
Wish you a Happy Ugadi too, let it spring roll good stuff for you family , I am sure it is delish..
April 7th, 2008 at 7:40 am
Spring rolls look yummy..that too eggless..three cheers to you!!
April 7th, 2008 at 7:56 am
Your rolls look great..I too have tried it with these sheets and they really come out very nicely
April 7th, 2008 at 9:28 am
This sheet has no egg Madhu and the rice sheet too
I make it too but different filling, looks perfect. I wish u Happy Ugadi to u and ur Family.
April 7th, 2008 at 11:18 am
Will definitely give this a shot – love spring rolls but hate to deep-fry it
April 7th, 2008 at 11:25 am
Hi.. First time here, spring rolls looks so good, very tempting
)
plz do visit @ http://vegetarianmedley.blogspot.com/
April 7th, 2008 at 3:00 pm
Ugadi Subhakankshulu!!!
Looks very tempting!
April 7th, 2008 at 6:27 pm
Spring rolls are looking awesome
April 7th, 2008 at 6:47 pm
Anjali, SS, Divya, Sunita, Cham, Laksh, Hima, Akay thank you very much. It was very delicious indeed. It disappeared just like that. So next time I will be preparing a lot more.
April 7th, 2008 at 6:49 pm
wow!madhu this one is so delicious!keep rocking girl
April 7th, 2008 at 10:09 pm
Yesterday I was watching a recipe show in which the chef said that we need to work very quickly with phyllo pastry sheets as they dry up fast. I never got a chance to used them.
Spring rolls look great!
April 8th, 2008 at 7:45 am
Thanks Roma. Yes indeed, you have to keep the pastry sheets moist covering them with a wet towel. The same holds good for these spring roll wrappers also. Inspite of keeping them wet, mine tore. Later I read in the original recipe, that it has be rolled and unrolled back and forth to remove the individual sheet.
April 8th, 2008 at 12:56 pm
springrolls looks wonderfullllllll
April 8th, 2008 at 9:09 pm
this looks pretty cool! I love spring rolls, but stay clear as it is deep fried.
April 10th, 2008 at 10:50 am
Madhuram, This is such a lovely recipe! Thanks for sharing it- using phyllo pastry for spring rolls is a great idea.
April 10th, 2008 at 11:42 pm
Thanks Sagari, RedChillies and Vaishali.
Vaishali, I tried it with the spring roll sheets only. But I have seen an episode in Food TV, where phyllo sheets were used.
April 11th, 2009 at 3:51 pm
Hi, I found this snack yummy and made this at home this weekend. It was awesome! Here is the link to my post :
http://homeoriyafood.blogspot.com/2009/04/yummy-spring-rolls.html
Thanks again!
September 17th, 2009 at 5:48 am
Dear Madhu,
Looks awesome! I am really keen on trying it out. Just had a couple of queries. Can we use rice sheets for making spring rolls? Also, Incase I need to make these ahead of time for a get together…Can we roll them and refrigerate and then bake them last min?
Thanks
Hi Devika, I’m not sure about the rice paper thing. You can definitely roll them ahead of time and then bake it. I would suggest freezing it if you are going to bake it after 3 or 4 days. You may have to bake it a couple minutes longer if it is frozen. I have tried this with the vegetarian empanadas. I froze it for a month or so and then used it. If you want to bake the same day, then you can roll it in the morning and bake it in the evening.