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!)
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!