Baked spring rolls

On Chinese New Year, my family would make spring rolls; a favourite of mine because I love fried foods. Chinese spring rolls as far as my knowledge goes, is deep fried. The spring roll wrappers could be bought at the wet market or the frozen section of the super/hyper market. These wrappers are moist and must be kept moist until ready to use unlike the dry rice wrappers for the Vietnamese spring rolls.

For this occasion, since the Chinese spring roll wrappers are not available to me, I've used the Vietnamese dried type. Filling for spring rolls for me growing up only consisted of carrots,jicama, dried shrimp stir fried. I've noticed many add mince meat but. that is completely up to you. Just make sure the fillings are not too wet.

Once stir fried vegetable and meat have been cooled. Pre-heat oven at 180°c.
Soak Vietnamese spring roll wrapper one wrapper at a time in cold water, lay flat and fill it up with filling. wrap. brush with cooking oil. place on baking tray with parchment paper. Repeat process until fillings is finish. Once wrapping done, sprinkle sesame seeds on top of each spring roll. Place in oven and bake for 15 mins. check if the skin is crispy. if it is, then it is done. Otherwise, keep baking until skin is crisp.

serve hot with any Asian dipping sauce of your choice.