Spring rolls is popular snack/appetizer in Chinese. Spring rolls are always a big hit at parties, but they are usually deep-fried and high in fat. These spring rolls are versatile as you can make them out of shrimps, crab, chicken or even veggies. Usually, spring rolls are deep fried but we tried baked version for the challenge "Fried to Fav" hosted by Nupur of UK Rasoi.The best thing about them is they are very healthy and crispy. They are crispy without the added calories of frying.
Mix all the wrapper ingredients to make a nice soft dough and leave it aside for about 1 hour.
Chopped all the vegetables. Keep aside.
Heat the oil is a pan, add the beans,cabbage,carrots and capsicum, saute them until soft with salt to taste.
Add the cooked vermicelli and soya sauce and stir in with all the vegetables, leave this filling to cool.
Preheat the oven to 200C and grease a baking tray.
Pinch a small ball of dough and roll it as thin as you can (as for a chapati). Now place 1-2 tablespoons of the mixture in a spring roll sheet with any one of its corners facing you.
Place a wrapper with one of the corners facing you. Spread 2 tsp of the filling across the wrapper from left to right and fold the left and right corners toward the middle. Fold the front corner toward the back and roll up the spring roll firmly. Just before rolling up the last of the wrapper dip your fingers into the water and wet the last corner to seal the spring roll. Transfer to baking sheet. Repeat with remaining wrappers and filling.
Place rolls seam side down on tray and brush surface lightly with oil.
Bake the spring rolls at 200C for about 20 minutes on each side or until the spring rolls are golden brown.
You can freeze your spring rolls at this point if you wish to store them for later use. Place in a ziplock bag, label and date. Use within 1 week.