Healthy spring rolls: duck and vegan versions

Have you ever met someone who, when asked what they would like for dinner, requests a bowl of mini spring rolls? I have. If it wasn’t for his infatuation with chips, I would have probably dubbed him Mr Springrollconnoisseur… And, might I add, he is very proud of the fact!

Nevertheless, for a while now, I have been planning to make a batch of vege-packed, oven-baked spring rolls for him to try and for me to be able to enjoy. I also made a batch of oven-baked duck spring rolls after seeing this post, and to satisfy my always present duck cravings…

Now I know you’re thinking “they are too fiddly and too time-consuming to make at home”. But I assure you that they are not. In fact, the 7 year old kitchen assistant singlehandedly made a batch of 20 for our entrée tonight! They were crispy, slightly rustic looking – not one was the same, and this particular batch was probably a little under-filled, perhaps only because my protegé has small hands and her chin pokes only slightly above the benchtop… Still, the point is if she can make them, anyone can!

Feel free to experiment with your own fillings, and make sure to pack the ingredients right in for a more nutritious and more satisfying roll.

PS Happy first day of Spring! It was a gorgeous day here in Sydney, hope it was too in your neck of the woods?

Makes 40, 20 of each kind

Healthy spring rolls: duck and vegan versions

Feel free to experiment with your own fillings, and make sure to pack the ingredients right in for a more nutritious and more satisfying roll. Capsicum and mushrooms are great fillings too. Use black or white sesame seeds, alternatively substitute either with crushed nuts.

• 40 spring roll paper sheets (20 per kind of filling)
• cooking oil spray

Vegan filling:

• 500g Rainbow salad mix (grated raw carrot, cabbage, beetroot)
• 1/2 bunch fresh coriander (cilantro)
• sesame seeds to sprinkle

Duck filling:

• 300g roasted or barbecue duck meat from legs, roughly chopped
• 1/2 bunch of fresh coriander (cilantro)
• a bunch of spring onions, green part only, sliced longways

Preheat the oven: set the temperature to 200C (180C fan forced, 400F, gas mark 6). Line a baking tray with baking paper.

To make the vegan spring rolls: take each spring roll paper sheet and place it in front of you, corners pointing to 12 /3 / 6 /9 o’clock. Spray with a little cooking spray. Place a heaped tablespoon of vegetables in the middle of the sheet, top with 2-3 coriander leaves and sprinkle with sesame seeds. Fold the bottom corner (6 o’clock) over the vegetables, then the left corner and right. Now roll up and place down on the baking tray, the folded pastry corner on the bottom. Repeat with the remaining rolls. Spray with a little cooking spray.

To make the duck rolls: take each spring roll paper sheet and place it in front of you, corners pointing to 12 /3 / 6 /9 o’clock. Spray with a little cooking spray. Place a heaped tablespoon of chopped duck meat in the middle of the sheet, top with spring onion, 2-3 coriander leaves and sprinkle with sesame seeds. Fold the bottom corner (6 o’clock) over the duck, then the left corner and right. Now roll up and place down on the baking tray, the folded pastry corner on the bottom. Repeat with the remaining rolls. Spray with a little cooking spray.

To bake: Bake in a preheated oven for 15 – 20 minutes or until slightly golden. Remove from oven when ready and serve with some dipping sauce – sweet chilli or hoi sin.

Tip: You can reheat leftover spring rolls from this state by placing them in the oven for 10 minutes.

Tagged: Asian, cooking, filling, food, recipe, spring roll, vegan, vegetarian

Posted in: - Dinner, - Supper, 5 Ingredients or less, Allergy-friendly, Asian inspired, Cuisines, Entertaining, Family meals, Kids' meals, Meat, Poultry, Quick and easy, Vegan, Vegetarian