It’s time to praise Canadian Living again. Someone should seriously just cut to the chase and make me their spokesperson.
In a recent issue, the magazine featured a section on “healthy ways to make your favourite foods.” In it, it offered health-conscious alternatives to classics like fried chicken and spring rolls – and other foods that are typically terrible for you. I intend on trying them all, but first up were the spring rolls.
I’ve made egg rolls, spring rolls and salad rolls a few times, and this recipe wasn’t so different except that the spring rolls are baked, not fried, and therefore much healthier.
For the filling, I pulled out my trusty food processor for two reasons – first, I can’t cut vegetables small and thin enough for spring rolls, and secondly, I don’t have the patience to try. I love my food processor for making my kitchen life easier! If you don’t already have a KitchenAid food processor, get one. Stat. It will change your life.
As for the dipping sauce, it was pretty good, but turned out a tad runny. In the future I will cut a corner and just use store-bought Thai sweet chili sauce, but just in case you want to try it, I’ve included the recipe below.
Julia’s Baked Vegetarian Spring Rolls
Adapted from Canadian Living
2 tbsps oil (I used canola)
1 cup thinly sliced shiitake mushrooms (if you hate mushrooms, use zucchini, julienned)
2 green onions, thinly sliced
2 cloves garlic, minced
1 tbsp grated fresh ginger
2 cups shredded cabbage
1 carrot, shredded
1/2 sweet red pepper, thinly sliced
salt & pepper, to taste
1/2 cup water
1 tbsp cornstarch
1 tbsp hoisin sauce
12 spring roll wrappers
1 tsp sesame oil
Chili Garlic Sauce
2 tbsps rice vinegar
1 tbsp honey
1 tbsp water
2 tsps soy sauce
1 clove garlic, minced
1 tsp sambal oelek or other hot pepper sauce
In a big frying pan, heat half of the oil and cook mushrooms, green onions, garlic and ginger until mushrooms are softened. Add cabbage, carrot, red pepper, salt and pepper. Cook until tender-crisp. Whisk together water, cornstarch and hoisin sauce and add to frying pan. Mix thoroughly. Transfer to bowl and let cool. Wrap filling in spring roll wrappers and use water to seal. Place on greased baking sheet and brush with remaining oil and sesame soil. Baking at 425 degrees for 10 minutes, then flip and bake for another 10 minutes. Whisk all sauce ingredients together and serve with hot spring rolls.
A little tip – you can make the filling a day or two ahead and keep it in the fridge. Also, you can actually roll the spring rolls and store them (pre-cooked) for up to eight hours. They get a tad soggy, but they crisp up when baked. Delicious!