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.
- 4 sheets large spring roll skin (note 1)
- 1 tsp corn flour diluted in 1 tsp water
- Sesame oil (optional)
- ½ cup green onions finely chopped
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ⅛ tsp salt
- 3 sheets large spring roll skin (note 1)
- 1 tsp corn flour diluted in 1 tsp water
- Sesame oil (optional)
- 12 perilla leaves
- 2 tbsp umeboshi deseeded and finely chopped (note 2)
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Preheat the oven to 200°C/392°F.
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Halve the spring roll skin and make 8 long rectangular sheets.
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Mix all the Filling ingredients well.
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Place a spring roll sheet on a workbench with a long edge facing to you.
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Take 1/8 of the filling and spread over the spring roll skin, covering about 2/3 of the surface closer to you.
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Starting from the edge closer to you, roll the skin tightly towards the other end.
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Wet the other end along the edge with the corn flour and secure the roll.
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Repeat for the rest of the skins.
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Place the sticks on a baking tray without touching each other.
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(Optional) Brush the surface of the sticks with sesame oil.
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Bake at 200°C/392°F for 13-15 minutes.
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Let them cool down before serving.
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Preheat the oven to 200°C/392°F.
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Quarter the spring roll skin into 4 small square sheets. You will have 12 small square sheets in total.
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Place a spring roll sheet on a workbench with one corner pointing to you.
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Place a perilla leaf in the middle of the spring roll skin horizontally, then place some umeboshi on the perilla, along the midrib.
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Starting from the corner closer to you, roll the skin tightly towards the other end.
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Wet the other end along the edges with the corn flour and secure the roll.
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Repeat for the rest of the skins.
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Place the sticks on a baking tray without touching each other.
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(Optional) Brush the surface of the sticks with sesame oil.
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Bake at 200°C/392°F for 13-15 minutes.
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Let them cool down before serving.
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%