Crunchy Spring Roll Sticks – Two Flavours

If you want to make tasty and easy nibbles for a casual party, why don’t you make Crispy Baked Spring Roll Sticks? Simply smear spring roll skins with flavoursome filling, roll them, then bake. They are crunchy and tasty. You won’t be able to stop munching them.

I sometimes make spring rolls for special occasions and often end up with several spring roll skins left over. There aren’t enough to make another dish with them, but I don’t want to throw them away.

If you encounter such a dilemma, make Crispy Baked Spring Roll Sticks. They are very easy and quick to make, and it only takes a few ingredients to make the fillings.

What’s in My Crispy Baked Spring Roll Sticks

They are so simple that I decided to make them with two different fillings – Green Onion Sticks and Perilla & Umeboshi Sticks.

Green Onion Spring Roll Sticks

• Large spring roll sheets halved
• Finely chopped green onions
• Oyster sauce
• Sesame oil
• Salt
• Corn flour/cornstarch diluted in water (not in photo)

Perilla & Umeboshi Spring Roll Sticks

• Large spring roll sheets, quartered into 4 small square sheets
• Perilla leaves
• Umeboshi, deseeded and minced
• Corn flour/cornstarch diluted in water (not in photo)

I made short sticks with the Perilla & Umeboshi filling because I thought the sourness of the umeboshi would be overwhelming if it was a long stick. Using the same small square sheets, you can also make short green onion sticks if you like.

How to Make Crispy Baked Spring Roll Sticks

The method of rolling the filling with a spring roll skin is slightly different depending on the filling.

Green Onion Spring Roll Sticks

1. Mix green onions, oyster sauce, sesame oil, and salt in a bowl.
2. Smudge the filling on a spring roll sheet.
3. Roll the sheet to make a long stick, sealing the edge with corn flour/cornstarch.
4. Bake in the oven at 200°C/392°F for 13-15 minutes.

Perilla & Umeboshi Spring Roll Sticks

1. Place a perilla leaf diagonally on a spring roll sheet.
2. Spread the umeboshi on the perilla leaf.
3. Starting from a corner that is not covered with the leaf, roll the sheet to make a short stick, sealing the other end of the corner with corn flour/cornstarch.
4. Bake in the oven at 200°C/392°F for 13-15 minutes.

The baking time for both sticks are the same, so you can bake them together.

It is best to serve them as soon as they cool down, while the sticks are super crunchy. If you leave them for a long time, they become a bit soggy. You can make the soggy sticks crispy again by heating them in the oven for a few minutes.

Crispy Baked Spring Roll Sticks are great nibbles that are made with leftover spring roll skins. Even if you only have a few sheets, you can make about a half dozen long sticks or a dozen short sticks. These sticks go very well with beer or cold drinks.

Yumiko

5 from 1 vote

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Crispy Baked Spring Roll Sticks - Two Flavours

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

If you want to make tasty and easy nibbles for a casual party, why don’t you make Crispy Baked Spring Roll Sticks? Simply smear spring roll skins with flavoursome filling, roll them, then bake. They're crunchy and tasty.

The recipe includes two different flavours and different lengths of Spring Roll Sticks.

Prep Time and Cook Time assumes you make either Spring Onion Sticks or Perilla & Umeboshi Sticks.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Serves: 20 sticks (8 green onion and 12 perilla & umeboshi)

Author: Yumiko

Ingredients (tbsp=15ml, cup=250ml)

Green Onion Spring Roll Sticks

• 4 sheets large spring roll skin (note 1)
• 1 tsp corn flour diluted in 1 tsp water
• Sesame oil (optional)

Filling

• ½ cup green onions finely chopped
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• ⅛ tsp salt

Perilla & Umeboshi Spring Roll Sticks

• 3 sheets large spring roll skin (note 1)
• 1 tsp corn flour diluted in 1 tsp water
• Sesame oil (optional)

Filling

• 12 perilla leaves
• 2 tbsp umeboshi deseeded and finely chopped (note 2)

Instructions

Green Onion Spring Roll Sticks

1. Preheat the oven to 200°C/392°F.
2. Halve the spring roll skin and make 8 long rectangular sheets.
3. Mix all the Filling ingredients well.
4. Place a spring roll sheet on a workbench with a long edge facing to you.

5. Take 1/8 of the filling and spread over the spring roll skin, covering about 2/3 of the surface closer to you.

6. Starting from the edge closer to you, roll the skin tightly towards the other end.

7. Wet the other end along the edge with the corn flour and secure the roll.

8. Repeat for the rest of the skins.
9. Place the sticks on a baking tray without touching each other.

10. (Optional) Brush the surface of the sticks with sesame oil.

11. Bake at 200°C/392°F for 13-15 minutes.
12. Let them cool down before serving.

Perilla & Umeboshi Spring Roll Sticks

1. Preheat the oven to 200°C/392°F.
2. Quarter the spring roll skin into 4 small square sheets. You will have 12 small square sheets in total.
3. Place a spring roll sheet on a workbench with one corner pointing to you.

4. Place a perilla leaf in the middle of the spring roll skin horizontally, then place some umeboshi on the perilla, along the midrib.

5. Starting from the corner closer to you, roll the skin tightly towards the other end.

6. Wet the other end along the edges with the corn flour and secure the roll.

7. Repeat for the rest of the skins.
8. Place the sticks on a baking tray without touching each other.

9. (Optional) Brush the surface of the sticks with sesame oil.

10. Bake at 200°C/392°F for 13-15 minutes.
11. Let them cool down before serving.

Recipe Notes

1. The size of the largest spring roll sheet is 21.5cm x 21.5cm/about 8.5” x 8.5”.

2. Umeboshi can be any colour (reddish or brown) and any size, as long as it has a soft texture around the seed.

3. It is best to serve spring roll sticks as soon as they cool down since the crispy texture does not keep very long. Depending on the humidity of the air, they lose crispness in an hour or two.

If you need to make them long before serving, you can crisp them up by heating the sticks in the oven for a few minutes.

4. Nutrition per stick - Spring Onion Stick.

serving: 55g calories: 83kcal fat: 4.4g (7%) saturated fat: 0.9g (5%) trans fat: 0g polyunsaturated fat: 1.8g monounsaturated fat: 1.3g cholesterol: 5.8mg (2%%) sodium: 267mg (11%) potassium: 60.1mg (2%) carbohydrates: 18g (5%) dietary fibre: 0.7g (3%) sugar: 0.8g protein: 3.0g vitamin a: 11% vitamin c: 7.3% calcium: 2% iron: 5%