Many versions of spring rolls, except the fresh Vietnamese version, are usually deep fried.  Not that I’m against deep fried snacks, it’s just that I don’t have the luxury of staying the kitchen for very long anymore. Always have to have one ear on the little bundle of joy (who can turn into a bundle of nightmare at times) sleeping soundly in the next room.  So whatever cooking I do, it has to be something that I can drop and leave at any second. Frying is not one of them. The other option is to bake them – which is actually inspired by Heidi from 101 Cookbooks, in her posting about the “Baked Pea Puffs” from Indian Modern Spice cookbook.

Line the spring rolls on a silicone sheet or baking parchment, or use cooking spray. Set the oven on high until they turn golden brown color. They stay crispier for a slightly longer time. I slightly modified the recipe from Foodnetwork -  by adding shrimp and bamboo shoots.

Ingredients:
* 3 cloves crushed garlic
* 2 cm grated fresh ginger
* 2 cups shredded cabbage
* 1 carrot, grated
* 2 cups bean sprouts
* 1 cup chopped shrimp
* 1 cup chopped chicken breast
* 1 tsp fish sauce
* 1 tablespoon oyster sauce
* 2 tablespoons chopped coriander leaves
* 1 package spring roll wrappers
* 2 boiled eggs, cubed

Directions:
1.)  Cook garlic &  ginger until fragrant. Add chicken & shrimp.
2.)  Add carrots & cabbage. Stir in oyster sauce
3.)  Close to finishing, toss in bean sprouts, dash of fish sauce.
4.)  Remove from heat. Toss in coriander  leaves
5.)  Lay spring roll wrapper on a flat surface on an angle so it looks like a diamond.
6.)  Spoon 2 tbs of the filling at the bottom corner of the wrapper
7.)  Fold in the 2 sides. Seal the top of the wrapper with egg white
8.)  Continue rolling up to form a tight cylinder
9.)  Bake in an oven 200C until crispy or turns golden brown