Ingredients:

• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 tablespoon salt (for draining vegetables)
• 1/2 cup cooked chicken or shrimp (optional, for added protein)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil (for a nutty flavor)
• 10 rice paper wrappers
• 1 egg, beaten (for egg wash)
• 1 tablespoon vegetable oil (for brushing to achieve crispiness)

Steps to Make Crispy Baked Spring Rolls:

Step 1: Prepare the Filling

1. Salt the Vegetables:
   In a large bowl, combine the shredded cabbage and carrots. Sprinkle 1 tablespoon of salt over the mixture and let it sit for about 10 minutes to draw out excess moisture from the vegetables.
2. Drain and Rinse:
   After 10 minutes, drain the cabbage and carrot mixture in a colander, then rinse with cool water to remove any excess salt. Pat dry with paper towels to remove any remaining moisture.
3. Mix the Filling:
   In a large mixing bowl, combine the cabbage, carrots, optional cooked chicken or shrimp, soy sauce, and sesame oil. Toss the mixture until all ingredients are evenly combined.

Step 2: Assemble the Spring Rolls

1. Prepare the Rice Paper Wrappers:
   Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds, or until it becomes soft and pliable. Remove and lay it flat on a clean surface.
2. Add the Filling:
   Place about 2 tablespoons of the filling mixture in the center of the softened wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll up tightly to seal. Repeat this process with the remaining wrappers and filling.
3. Seal with Egg Wash:
   Lightly brush the edge of each wrapper with the beaten egg to seal the roll. This helps prevent the rolls from unraveling during baking.

Step 3: Bake the Spring Rolls

1. Prepare the Baking Sheet:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
2. Brush with Oil:
   Arrange the spring rolls on the prepared baking sheet. Lightly brush each roll with a small amount of vegetable oil to help them achieve a crispy, golden-brown finish.
3. Bake:
   Bake the rolls in the preheated oven for 15-20 minutes, turning them halfway through to ensure even crisping on all sides. The rolls should be golden brown and crispy.
4. Cool and Serve:
   Remove the spring rolls from the oven and allow them to cool slightly before serving. Serve warm with soy sauce, sweet chili sauce, or your favorite dipping sauce.

Nutrition Facts (Per Serving, 2 Rolls):

• Calories: 120 kcal
• Protein: 6 grams
• Carbohydrates: 12 grams
• Fat: 4 grams
• Fiber: 2 grams
• Sodium: 320 mg

Note: Nutrition information is approximate and may vary based on specific ingredients used.

Frequently Asked Questions (FAQs):

Q1: Can I use other vegetables in the filling?
Absolutely! Feel free to add thinly sliced bell peppers, mushrooms, or bean sprouts for added crunch and flavor.

Q2: Are these spring rolls gluten-free?
Yes, if you use gluten-free soy sauce, this recipe is gluten-free since rice paper wrappers and all other ingredients do not contain gluten.

Q3: Can I make these spring rolls vegan?
To make this recipe vegan, omit the egg wash and use a small amount of water to seal the wrappers. Also, skip the optional chicken or shrimp.

Q4: Can I fry these instead of baking?
Yes, you can deep-fry or pan-fry these rolls in vegetable oil if you prefer. Fry for about 2-3 minutes per side until golden and crispy.

Q5: How do I prevent the rice paper from sticking to my hands?
Keep your hands slightly wet when handling the softened rice paper, as it can get sticky when damp.

Tips for Making the Best Baked Spring Rolls:

1. Dry the Filling Ingredients Well:
   To avoid soggy spring rolls, ensure your filling ingredients are well-drained and free from excess moisture. Patting them dry with paper towels helps maintain a crispy texture.
2. Avoid Overstuffing the Rolls:
   Overfilling makes the rolls hard to seal and can cause them to burst during baking. Use about 2 tablespoons of filling for each wrapper.
3. Rotate the Rolls During Baking:
   Turning the rolls halfway through baking helps achieve even browning and crispiness on all sides.
4. Serve Immediately:
   Baked spring rolls are best served fresh from the oven while they’re still crispy. As they sit, they may lose some of their crunch.
5. Experiment with Dipping Sauces:
   Soy sauce, sweet chili sauce, hoisin sauce, or even a peanut dipping sauce pair well with these spring rolls.

Storage Tips:

1. Refrigerating Leftovers:
   Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. They can be reheated in the oven to restore crispiness, though they may not be as crispy as freshly baked.
2. Freezing:
   You can freeze uncooked spring rolls. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to an airtight container or freezer bag. They can be baked directly from frozen, adding a few extra minutes to the baking time.
3. Reheating:
   To reheat baked spring rolls, place them in a preheated 375°F (190°C) oven for 8-10 minutes, turning once for even warming.

Conclusion:

These crispy baked spring rolls are a delicious and healthier alternative to traditional fried spring rolls, ideal for parties, appetizers, or even as a light meal. With a flavorful filling of cabbage, carrots, and an optional protein, they offer a balance of taste, texture, and nutrition. Baked to golden perfection, they’re delightfully crunchy and easy to make at home with simple ingredients. Customize with your favorite fillings or dipping sauces, and enjoy a versatile, crowd-pleasing dish that’s sure to become a favorite. Whether you’re a fan of Asian cuisine or simply looking for a lighter snack, these spring rolls are a must-try!