Best 6 Baked Fish And Fowl Spring Rolls Recipes

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Baked fish and fowl spring rolls are a delicious and healthy appetizer or meal. They can be made with any type of flaky fish or poultry, and they are filled with a variety of vegetables and herbs. The spring rolls are then baked until they are crispy and golden brown, making them a perfect party food or a quick and easy meal.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED SPRING ROLLS



Baked Spring Rolls image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 14 servings

Number Of Ingredients 20

1 2-ounce piece deli ham, finely diced
4 teaspoons vegetable oil, plus more for brushing
1 tablespoon chopped peeled ginger
2 cloves garlic, chopped
4 scallions, chopped
1 1/2 cups finely shredded green cabbage
1 medium carrot, shredded
1 pound lump crabmeat, picked over
1/4 cup chopped fresh cilantro
1 teaspoon Asian chili-garlic paste
1 1/2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
14 square spring roll wrappers
1 large egg white
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped peeled ginger
1 scallion, finely chopped

Steps:

  • Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
  • Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
  • Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
  • Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
  • Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.

Nutrition Facts : Calories 89 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 27 milligrams, Sodium 397 milligrams, Protein 9 grams, Sugar 1 grams

BAKED PORK SPRING ROLLS



Baked Pork Spring Rolls image

An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!

Provided by Anonymous

Categories     Appetizers and Snacks     Wraps and Rolls

Time 45m

Yield 12

Number Of Ingredients 14

½ pound ground pork
1 cup finely shredded cabbage
¼ cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
½ teaspoon sesame oil
½ tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 ½ teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
  • In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
  • Mix cornstarch and water in a small bowl.
  • Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
  • Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

Nutrition Facts : Calories 154 calories, Carbohydrate 20.1 g, Cholesterol 15.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 200.8 mg, Sugar 0.4 g

BAKED SPRING ROLLS



Baked Spring Rolls image

I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don't think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store.

Provided by Jenny Sanders

Categories     Poultry

Time 1h15m

Yield 20 large spring rolls

Number Of Ingredients 8

20 large spring roll wrappers
6 cups finely shredded cabbage
2 large carrots, peeled and grated
1 lb lean ground turkey or 1 lb ground lean pork
2 tablespoons peeled minced fresh ginger
1 tablespoon toasted sesame oil
1/2 teaspoon salt
vegetable oil, for brushing

Steps:

  • Prepare the cabbage and carrots and set them aside.
  • Fry the meat until just done with the ginger, salt and sesame oil.
  • Lift from the pan and put in a large bowl.
  • Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
  • Mix with the meat.
  • Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
  • Fold in the side corners, then roll up to make a neat tube.
  • Repeat 19 more times.
  • Lay the finished spring rolls on a lightly oiled cookie tray.
  • Bake at 350°F for about 30 minutes, until golden brown.
  • Serve hot with plum sauce.

Nutrition Facts : Calories 141.4, Fat 3.1, SaturatedFat 0.7, Cholesterol 20.8, Sodium 271.3, Carbohydrate 20.5, Fiber 1.3, Sugar 1.1, Protein 7.5

EASY SPRING ROLLS



Easy spring rolls image

Make these simple spring rolls with the children - fill pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper, Treat, Vegetable

Time 1h5m

Yield Makes 8 - 10

Number Of Ingredients 15

300g pack cooked rice noodles (see tips)
about 400g mixed vegetables, such as red peppers, beansprouts, carrots, Chinese leaf cabbage and spring onions, thinly sliced
140g cooked prawns
100g cooked chicken or duck, shredded
2 garlic cloves, finely chopped
small piece ginger, finely chopped
splash light soy sauce
Chinese five-spice powder, for sprinkling
8-10 sheets of brik or filo pastry (see tips)
1 egg, beaten
sesame seeds, for sprinkling (optional)
100g reduced salt and sugar ketchup
1 tbsp white wine vinegar
small piece ginger, grated
pinch of caster sugar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
  • Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
  • Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
  • While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.04 milligram of sodium

BAKED FISH AND FOWL SPRING ROLLS



Baked Fish and Fowl Spring Rolls image

This was created for RSC #13. O.k. so shrimp isn't t really fish, but it made the name of the recipe work! I think the flavor combination works so well; each ingredient adds a little something special. I used a large size wrapper, but you could certainly use the smaller type. I just liked being able to stuff in as much filling as possible. I used these as a main dish served with Chinese fried rice, but you could easily use as an appetizer.

Provided by tara portee

Categories     < 60 Mins

Time 50m

Yield 15 large rolls

Number Of Ingredients 16

2 ounces cellophane noodles (bean-thread, soaked in boiling hot water to cover for 20 minutes, drained well and chopped)
6 dried shiitake mushrooms (soaked in hot water to cover for 20 minutes, rinsed, squeezed dry, the stems discarded and the caps )
2 small boneless skinless chicken breasts, cubed (about 6 ozs each)
1/2 lb raw shrimp, cut into small pieces
1 1/2 tablespoons garlic cloves, minced (about 3)
3 scallions, minced
1 tablespoon minced peeled fresh gingerroot
4 baby carrots, minced fine
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint leaves
1 cup chopped mung bean sprouts
1 tablespoon soy sauce
1/4 teaspoon salt
1 tablespoon fish sauce
1 teaspoon sugar
15 spring roll wrappers (8 inch)

Steps:

  • Preheat oven to 425 degrees.
  • Put the cubed chicken into a food processor and pulse about 6 times (You can mince by hand if you don't have a food processor).
  • Put two tablespoons of oil in a non-stick skillet, add the chicken and cook for 5 mints, Add the shrimp and cook for another 1 1/2 minutes. Remove from the pan and set to the side.
  • Add another tablespoon oil to the pan and stir fry the scallions, mushrooms, carrots, for about 4 minutes. Add the bean sprouts, cilantro, garlic ginger and mint, cook for another minute.
  • Remove mixture from the pan and pat the ingredients dry (the dryer the mixture the better).
  • In a large bowl mix the noodles, chicken/shrimp mixture, vegetable mixture, soy sauce, fish sauce, salt and sugar .
  • To assemble rolls, place a spring roll wrapper on a clean working surface. Spread 3 tablespoons of the filling into a sausage shape lengthwise along the spring roll wrapper nearer the end closest to you.
  • Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
  • Arrange spring rolls in a single layer on a baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned.

FILIPINO SPRING ROLLS



Filipino Spring Rolls image

I like to dip these in spicy vinegar with garlic.

Provided by Belinda Jean

Categories     Appetizers and Snacks     Wraps and Rolls

Time 42m

Yield 50

Number Of Ingredients 11

3 tablespoons vegetable oil
½ onion, chopped
3 cloves garlic, minced
1 pound ground chicken
3 tablespoons oyster sauce
½ head cabbage, shredded
1 (8 ounce) package bean sprouts
3 large carrots, cut into thin strips
1 pinch salt and ground black pepper to taste
50 large spring roll wrappers
2 cups oil for frying, or as needed

Steps:

  • Heat 3 tablespoons vegetable oil in a wok or large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in ground chicken; cook until no longer pink, about 5 minutes. Drain grease thoroughly. Stir in oyster sauce.
  • Reduce heat to low. Mix cabbage, bean sprouts, and carrots into the chicken mixture. Season with salt and pepper.
  • Place 1 spoonful of chicken mixture in the center of 1 spring roll wrapper. Keep remaining wrappers covered. Fold in opposing edges and roll up wrapper. Transfer to a plate. Repeat with remaining chicken mixture and spring roll wrappers.
  • Heat 2 cups oil in a wok or large saucepan over medium heat. Fry spring rolls in batches until golden brown, 2 to 3 minutes per batch.

Nutrition Facts : Calories 55.2 calories, Carbohydrate 6.2 g, Cholesterol 6 mg, Fat 2 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 66.8 mg, Sugar 0.8 g

Tips:

  • Choose the right fish and fowl: For the best results, use firm-fleshed fish and fowl that will hold up well in the spring rolls. Good options include tilapia, cod, salmon, chicken, and duck.
  • Season the fish and fowl well: Before cooking, season the fish and fowl with salt, pepper, and other spices to taste. This will help to enhance the flavor of the spring rolls.
  • Cook the fish and fowl properly: Be sure to cook the fish and fowl thoroughly before adding them to the spring rolls. This will help to ensure that the spring rolls are safe to eat.
  • Use fresh vegetables: For the best flavor and texture, use fresh vegetables in your spring rolls. Good options include carrots, celery, cabbage, and onions.
  • Roll the spring rolls tightly: When rolling the spring rolls, be sure to roll them tightly so that they don't fall apart during cooking.
  • Cook the spring rolls until golden brown: Cook the spring rolls in hot oil until they are golden brown and crispy. This will help to ensure that they are cooked through and have a delicious flavor.

Conclusion:

Baked fish and fowl spring rolls are a delicious and easy-to-make appetizer or snack. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family. So next time you're looking for something new and exciting to try, give baked fish and fowl spring rolls a try!

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