
I had this huge head of pak choi (or bok choy) from the csa. I knew I wanted to throw some in a stir fry but I also thought the green might go really well in place of cabbage in a baked spring roll. These were delicious (but of course you can always use cabbage!)
Prepare your work station: Water/Spring roll wrappers, rolling board/filling, and baking sheet.
I found rice paper at my local specialty store.
Sauteed veggies before I started rolling: green onions, pepper, carrots, Japanese beets, and pak choi
Start by soaking the wrappers for 15-20 seconds. The wrapper will soften as it sits outside the water.
Place filling in the middle with about 1″ between the filling and edge closest to you.
Fold sides over filling and begin to roll (and tuck) with the edge that is closest to you.
Brush with canola oil. (I put the rolls on a rack so that the rolls didn’t sit in the oil.)
Bake rolls at 425˚ for 15 minutes (flip), and then bake for another 10 minutes.
These make a great alternative to the fried version. Not quite the same fried shell but still super delicious!
- ½ cup green onions
- ½ none green pepper
- ¼ cup diced carrots
- 2 teaspoon minced ginger
- 3-4 cup pak choi
- ¼ cup Japanese beets
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 12 spring roll wrappers
- 2 tablespoon canola oil
- Preheat oven to 425˚.
- In a skillet, heat 1 tablespoon of canola oil over medium heat. Add green onions and peppers, saute until soft- 4-5 minutes. Toss in carrots and beets, continue to cook until slightly soft- another 4-5 minutes. Stir in sesame oil, soy sauce, vinegar, and pak choi. Cook for 1-2 minutes more until liquid reduces and pak choi is slightly wilted.
- Prepare rolling station with container of water for dipping wrappers. With only one wrapper at a time, dip into water for 15-20 seconds. Remove from water and lay out. Let sit for about a minute until rice papers softens. Spoon a scant ½ cup of ingredients onto wrapper. Folder sides over and begin to roll with end closest to you. Repeat with remaining wrappers. Bush with remaining canola oil and poke a couple holes in the wrapper so that it does not burst while baking.
- Place on a tray covered in parchment paper. Bake for 15 minutes, flip, and bake for another 5-10 minutes until outside is slightly golden and crispy. Serve with your favorite sauce.
- *This are slightly tougher than the fried counterpart; however, the spring rolls are still delicious!


















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