MA’S BAKED SPRING ROLLS

images SERVES 6 TO 8 (15 TO 20 ROLLS, TOTAL)

When we were kids, our mom got waaay into Cantonese cooking and perfected these spring rolls. Thanks for the recipe, Ma! They are the crispy kind of spring rolls, so look for wheat flour spring roll wrappers in the freezer section of your local Asian market. We like the Spring Home brand wrappers made without egg. They are 8-inch-diameter sheets, and we usually get the 12-ounce package with 25 sheets. Once you fill and roll one or two of these babies, the process goes really fast. The best part is that, once they’re baked, you can freeze the rolls for months and pull them out whenever you need a quick snack for your guests or yourself!

6 dried Chinese mushrooms (wood ear or shiitake)

2 ounces cellophane noodles (bean thread noodles)

¼ cup low-sodium tamari or soy sauce

1 tablespoon cornstarch

½ teaspoon Chinese 5-spice powder

2 cups shredded napa cabbage

1 cup shredded carrots

2 tablespoons everyday olive oil

2 teaspoons sea salt

1 cup very thin lengthwise slices green onion

2 cloves garlic, minced

Spray oil

1 tablespoon all-purpose flour

1 package (12 ounces) plant-based spring roll wrappers (see headnote), thawed

image Soak the dried mushrooms in hot tap water to cover until softened, about 10 minutes. Drain and slice mushrooms thin and set aside. Meanwhile, soak the noodles in hot tap water until softened, 5 minutes or so. Drain, cut into 3-inch pieces, and set aside.

image In a medium mixing bowl, use a whisk or fork to mix together the tamari, cornstarch, and 5-spice powder. Add the cabbage and carrots and toss to coat. Set aside.

image Heat a wok or deep pot over medium-high heat. Swirl the oil around the pan, then add the sliced mushrooms, noodles, salt, and ¼ cup water and stir-fry for 2 minutes. Add the cabbage and carrot mixture and stir-fry for 1 to 2 minutes more. Add the green onions and garlic and stir-fry for another minute. Spread the mixture out on a cutting board or platter to quickly cool before filling and rolling the spring rolls.

image Preheat the oven to 375ºF. Coat a baking sheet with spray oil and set aside. In a small bowl or cup, mix together the flour and 1 tablespoon water with a small pastry brush. Set aside; you’ll use it later to help seal the filled spring rolls.

image Place about 2 tablespoons filling in a horizontal row on one spring roll wrapper about 2 inches from the edge nearest you. Fold the 2-inch edge of the wrapper over the filling, then roll to partially enclose the filling. Fold in the right and left sides of the wrapper toward the center, then keep rolling into a tight roll. As you near the end of rolling, brush the outer edge of the wrapper with the flour-water mixture and finish rolling tight. Place the spring roll seam-side down on the prepared pan and cover with a moist paper towel to prevent the rolls from drying out. Repeat with the remaining wrappers and filling, keeping the finished rolls covered to prevent drying. You may have some wrappers left in the package after using all of the filling.

image Remove the paper towel and coat the rolls all over with spray oil. (The oil helps prevent the rolls from drying out and cracking in the oven.) Bake the rolls until golden brown all over, 15 to 20 minutes total, turning over the rolls halfway through cooking. When baking, some of the wrappers may split, but they shouldn’t fall apart. Don’t worry about any split ones.

image Serve immediately. Or let cool, then freeze in a single layer on parchment or wax paper. Transfer the frozen rolls to zipper-lock bags and freeze for 2 to 3 months. Whenever you want a tasty appetizer, reheat the rolls in a 350ºF oven until hot, 10 to 15 minutes.

OPTION

image Serve with your favorite sweet-and-sour sauce. Or try this easy one: Combine ¼ cup orange juice, 3 tablespoons Homemade Badass Sriracha (here) or other sriracha, and 1 tablespoon agave syrup.