Spring rolls are a fixture on Danish home menus, and most of the time they arrive frozen, to be reheated in the pan or the oven. They are more fun made from scratch. This version wraps a cooked filling of meat and vegetables in bought spring roll sheets, brushes them with butter and bakes them at 200 °C rather than deep-frying them.
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Recipe
Spring Rolls
Ingredients
12 spring rolls
Method
- Cut poultry / fish / meat into strips.
- Peel, wash, chop and cut the vegetables – except garlic cloves that will remain whole, but pilled.
- Season the vegetables separately in a little oil.
- Taste with soy, curry, salt and pepper – beware of the salt, as the soy is also salty.
- Add garlic – press it if necessary a little bit of hand, so some juice can come out – and ginger when the cabbage is roasted.
- Turn on the oven at 200 ° C.
- Take the spring roll sheet out of the package – this should be done just before you use them as they are easily dry and hence difficult to work with.
- Divide each piece of the sheet into four pieces.
- Brush with a little melted butter.
- Add a little of each vegetable and meat – you can mix it all together if you prefer it – at one end, in the middle (about 1½ tablespoon total).
- First put one side then the other side over the fill.
- Now roll the filling round down toward the other end until there is no more dough.
- Lay the spring roll on a baking sheet covered with baking paper with the closure downwards.
- Continue with the next 11 spring rolls.
- Brush the spring rolls with the last melted butter.
- Put the spring rolls in the oven for approx. 15 minutes until golden.
Step by step, in pictures
Six drawings covering the filling, the wrapping and the tray.
Cut the cooked meat, poultry or fish into strips.- Chop the leek, onion, carrot, pepper and cabbage.
- Cook the vegetables in a little oil, then season with soy and curry.
- Brush each quarter sheet with melted butter.
- Fold both sides over the filling, then roll it up.
- Lay each roll seam down on a lined tray and bake.
What goes in a spring roll
A wrapper, a cooked filling and something to seal it. The wrapper is either a wheat-flour spring roll sheet or a round of rice paper; this recipe uses the wheat kind. You can make the sheets yourself or buy them ready-made in a supermarket, and buying them is the quicker route. The filling is usually shredded vegetables with a little meat, poultry or fish through it, seasoned before it is rolled rather than after.
The vegetables here are leek, onion, carrot, red pepper and a good quantity of cabbage, seasoned with soy, curry, garlic and ginger. You can leave the meat out entirely and it still works. This is also a genuinely good way to use up leftovers, since the filling is cooked meat and cooked vegetables either way.
Baking them instead of frying
Yes, and this recipe is built that way from the start. The rolls are brushed with melted butter and go into a 200 °C oven for about 15 minutes until golden, so there is no pan of hot oil to manage and no draining afterwards. Most spring roll recipes deep-fry, so if you have only ever had them fried, expect the oven version to be its own thing rather than an imitation.
Serve them cut into lengths, with a curry and soy dip alongside. Boiled rice and a cucumber salad turn them into a full meal, and noodles work just as well as the rice. Any filling left over is worth eating on its own.
Questions
How long do they take?
About 45 minutes of preparation and 15 minutes in the oven. Most of that time goes on chopping and cooking the filling, not on the rolling.
How many does the recipe make?
Twelve. The method has you fill and roll twelve, cutting each of the six sheets into four pieces.
Why take the sheets out of the packet at the last moment?
They dry out quickly once they are exposed, and dry sheets are harder to fold without tearing. The recipe says to unwrap them only when you are ready to use them.
