Spring Rolls – Fry or Bake? There are two main options which can be used to cook homemade spring rolls. They both produce a lovely side dish of lovely crispy wrappers but one is obviously healthier than the other. I thought that I would include the two methods of cooking of this popular recipe.
Spring Rolls – Fry or Bake?
Both work superbly but which do you prefer?
Equipment
- 1 medium wok/frying pan
- 1 large baking tray
- 1 roll greaseproof/parchment paper
Ingredients
- 12 fresh Spring Rolls recipes are available in this site
Instructions
Frying the Spring Rolls
- Add enough oil into a wok so that the spring roll can just float when cooking.
- Heat over a high heat.
- When the oil is hot enough carefully add the rolls in batches so the oil doesn’t cool down and they have room to move.
- Fry the rolls gently, rotating them until they are golden brown.
- Remove from the oil using a slatted spoon and place on kitchen paper to drain.
- Serve hot with your favourite dips and sauces.
Baking the Spring Rolls
- Preheat you oven to 200C/
- Cover a baking tray with parchment/greaseproof paper.
- Place the prepared spring rolls on the baking tray.
- Brush each spring roll with oil to help with the cooking process and make the wrapper crispy.
- Place in the hot oven for 12 minutes until they are lovely and golden.
- Serve hot with your favourite dips and sauces.
Tried this recipe?Let us know how it was!
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