Jef is officially my sous chef for the family that I have been cooking for, and he will be working his way up to co-chef! It shouldn’t take much time at all, because Jef possesses mad kitchen wizardry!
Having the extra hands to help and the company in the kitchen is very nice and brings the fun back to cooking while booting out the stress of doing it professionally! Who knows, perhaps soon we will expand our personal chef business by adding another client? Only time shall tell… BUT we did put it on our wish list of aspirations!
The family wanted the spring rolls that they love… but they wanted them to be done egg roll style. So after a little bit of research, we strategized a plan of attack!
All the veggies that went into these little mini beasts were: green cabbage, purple onion, carrot, shiitake mushrooms, zucchini, and garlic. The vegetables were sauteed and then double wrapped (like a burrito!) in spring roll wrappers. Then each side was coated in canola oil, and they were put into a 450 degree fahrenheit oven for about 25-30 minutes, turning every few minutes to get even browning.
We made a Sweet and Sour Dipping Sauce to go with these, which consisted of agave nectar, tamari, and brown rice vinegar. It was pretty dang tasty. I want these now. Now, I say!
Ooo yum, baking spring rolls is a genius twist on fresh spring rolls! Such a good idea, and way easier and healthier than frying… I will have to try this out!
Oh good grief, these look divine. WANT!!!
These look sooo good! Spring rolls were always my favourite from Chinese take out!
Holy crap. mad kitchen wizardry for sure! Yum!
I love that they’re baked! Good call.
Eat-off-of-the-screen beautiful. You two make wonderful kitchen magic together
!
Ah thank you! : )
Gorgeous! ♥
OH MY GOSH these look awesome. I hadn’t thought of baking them, and I LOVE what you fill them with. Do you use gyoza wraps?
I can’t wait to give baking them a shot!
We used spring roll wrappers… but I’m sure gyoza wrappers would work just fine as well!
NIce! Thanks!