Sunday, August 24, 2014

Oven Baked Spring Rolls Recipe ~The Kitchen Witch~ Take Out Classics

As recipes go, the one I'm about to share is one of my best. Not only is this dish insanely delicious, you can prepare it in a variety of different ways: Baked in spring roll wrappers like I've done today, deep fried, or tucked into lettuce for the most delectable lettuce wraps this side of, well, anywhere.

But today we're going to bake them - and at a savings of about 150 calories per roll, (these weigh in at 50 calories per) this is my favourite way to prepare them.


Visit the printable recipe here: Oven Baked Spring Rolls

And then pull up a chair and join me in the Kitchen Witch cottage and I'll show you just how easy these are to make!




Ingredients
  • 1 pound ground turkey (can also use ground pork)
  • 1 cup chopped onion
  • 1 (8 ounce) can water chestnuts, finely chopped
  • 1 tbsp corn starch
  • 1/4 cup warm water
  • 6 green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil
  • 1/2 tsp sea salt
Sauce Ingredients
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Siracha chile sauce
  • 2 tsp sesame oil
Directions
  1. Mix the sauce ingredients together in a medium bowl, set aside.
  2. Spray a non-stick skillet with PAM and bring to medium high heat, brown the ground turkey and onion stirring often and reducing the heat to medium. 
  3. Make a slurry by mixing the cornstarch and warm water together.
  4. Add the reserved sauce, water chestnuts, and stir. Stir in the slurry and continue to saute until the meat thickens slightly and comes together. Add the green onions and remove from heat. Let cool.
  5. Wrap the spring rolls according to the directions in the video. 
  6. Arrange spring rolls in a single layer on a medium baking sheet. vegetable Spritz lightly with vegetable oil. Bake in the preheated oven 20 minutes, turning once after 10 minutes.
  7. To make ahead and freeze cool to room temperature wrap in tinfoil and place in the freezer. Once frozen, store in freezer bags. Re-heat in a pre-heated 400 oven on an un-greased baking tray or cookie sheet for 5 minutes a side, turning once. Place on paper towel to blot any oil.
Dip Ingredients
  • 1 tbsp soy
  • 1/4 cup hoisin
  • 2 tbsp sweet chili
  • 1 tbsp rice wine
  • 1 tsp sesame oil
  • 1/2 tsp chili garlic sauce
  • 1 tbsp brown sugar
  • 1/2 tsp fresh ginger
Mix everything together and serve in small bowls. Dip can easily be doubled or tripled.

About Lyndsay the Kitchen Witch

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.


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