Have you ever tried to replicate Chinese Spring Rolls at home? If the answer is no, you absolutely must try this easy and quick recipe! The Spring Rolls with packaged phyllo pastry are a Chinese appetizer that is easy to prepare. You can make them with a vegetable filling like I did, or add other ingredients as you prefer.
The recipe for Baked Spring Rolls is one of the simplest you will find on the blog in the appetizers section. Just a few steps and the result is guaranteed. Just be careful with the cooking times as a few extra minutes can darken the outer crust of the Chinese rolls too much.
The version of phyllo pastry spring rolls you will find below is less rich compared to the classic stuffed rolls where soybean sprouts, minced meat, or other ingredients are generally included in the filling.
I chose few but easy-to-find ingredients for my spring rolls. You will indeed find carrots, celery, cabbage, and onion. In short, a vegetarian spring roll. A variation that won’t discourage anyone and will actually make you rush to buy phyllo pastry. You can choose two types of cooking: fry or bake the Chinese Spring Rolls!
If you’re planning to organize a dinner and serve Chinese dishes you’re on the right blog, I love Chinese dishes. I recommend serving Cantonese rice alongside the spring rolls, and among the sauces, there’s also the classic sweet and sour sauce typical of Chinese restaurants.
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Without further ado, let’s move on to the Spring Rolls recipe.
If you buy the phyllo pastry (about 2.00 euros for 20 pre-stretched sheets) you can also make recipes from the blog Le Ricette di Bea, the links to which are below for you to read.
Other roll recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Chinese
- Seasonality: All seasons
- Energy 135.55 (Kcal)
- Carbohydrates 9.64 (g) of which sugars 1.46 (g)
- Proteins 1.50 (g)
- Fat 10.48 (g) of which saturated 1.55 (g)of which unsaturated 4.70 (g)
- Fibers 1.21 (g)
- Sodium 150.19 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 sheets phyllo pastry
- 2 onions (small)
- 2 carrots (or julienned carrots)
- 3.17 oz cabbage (or salad)
- 2 tablespoons vegetable oil
- 1 stalk celery
- 1 tablespoon soy sauce
- 1 tablespoon extra virgin olive oil (only necessary if not frying)
Tools
- 1 Knife
- 1 Frying pan
- 1 Oven
- 1 Parchment paper
- 1 Cutting board
- 1 Spoon
- 1 Wok
- 1 Small bowl
- 1 Brush kitchen brush
Steps
Let’s start the preparation with the filling. Wash the celery stalk, remove the strings, and cut into thin strips. Do the same with the onions and carrots. Remove the outer part, for the carrots you can use a vegetable peeler. Cut both the onions and carrots into strips. If you don’t want to spend too much time on the carrots, you can buy the pre-julienned ones at the market. Finely chop the cabbage after washing it thoroughly.
Now take the wok or a large non-stick pan and heat the vegetable oil. Then add the carrots, celery, and onions. Add the cabbage last, as it takes less time to cook. Let it cook for about ten minutes over medium heat with a lid on.
After this time, it’s time for the soy sauce. I added only one tablespoon of the not-too-salty variety. Let it cook for a few more minutes, then turn off the heat. Let it cool to room temperature with the lid on.
When the filling is completely cold, we can proceed with preparing the spring rolls! Take the phyllo pastry sheets and lay them out on a work surface or a wooden cutting board. Lay out one sheet at a time, cut it into two rectangles with the help of a knife. Brush the surface of one rectangle of phyllo pastry with room temperature water using a kitchen brush. Now place the other half on top of the moistened sheet and apply slight pressure to adhere them well together.
Do this for all 8 phyllo pastry sheets. Once this step is completed, we can proceed to fill the rolls. Place some filling on one of the outer sides, roll the phyllo pastry with your hands, trying not to squeeze it too much, roll the pastry and close the two outer ends by folding them inward. Proceed in this way with all the sheets.
Now we must choose the cooking method for the spring rolls. The classic recipe calls for frying them in vegetable oil. If you choose this method, take the wok, pour plenty of oil inside, and bring it to the right temperature to achieve a crispy fry. Our spring rolls should become nicely golden.
If you choose the oven method as I did, it’s time to turn it on and set it to 356°F (180°C) in static mode. Once it reaches the temperature, we will bake the spring rolls previously placed on a baking sheet covered with parchment paper. Brush the surface of the rolls with a little extra virgin olive oil, using the kitchen brush.
Let the Chinese rolls cook for about 20 minutes, they will become golden and crispy like the fried ones. Serve the spring rolls hot with soy sauce or Chinese sweet and sour sauce as I did. You can find the sauce recipe by clicking here.
I wish you Bon Appétit! See you for the next recipe!
I forgot an interesting fact: I can’t eat with chopsticks, I’ve tried many times but nothing, I’m just not capable! Veronica hasn’t lost hope yet that sooner or later I’ll be able to understand how they work thanks to her teachings!
Variations:
You can change each single ingredient in the filling list I presented to you, keep in mind that it is not the classic spring rolls recipe where there is generally also a meat component in the filling.
Storage:
You can store the spring rolls in a refrigerator container for about 2 days. Obviously, if fried they will lose their crunchiness, if baked you can reheat them and still feel the classic crunch of the nice crispy phyllo pastry.
