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Recipe Reover Raw Veggie Wraps become Baked Veggie Egg Rolls

Posted on September 4th, 2012  |  5 Comments

Recipe Reover take 3.

This recipe recover is a bit different, it’s not so much a new recipe, but a different take on the original recipe. Sound like the same thing? Okay, well I’m not the best explainer, but all I did was take the rawness out by baking these bad boys. And viola, raw veggie wraps became baked veggie egg rolls.

I also wanted to add a few more process pics to make it things a little more self-explanatory.

First off, we start with these cool things, commonly known as spring roll wrappers. Found at your local Asian market, and I’m sure many other places (I’d just Google it if you aren’t sure of places in your area – or anything else for that matter – Google knows what’s up), they last forever and are super fun to play with.

Beware, these suckers are delicate and crackable, so be careful.

Lay one on a plate with about a 1/3 cup of water. Spin it around, and like magic, it becomes super plyable, like wet paper… but again, be careful, it’s still totally delicate and rip-able. (No need to add more water, just keep adding the wrappers, one at a time.)

Carefully lay it on your rolling board, aka a cutting board, or counter top, you choose.

Add veggies and roll up. Even though the pic shows the wrap rolling it towards me, after about seven, I realized it’s way easier to roll it away from me. Take note.

Set the rolled raw wrap aside.. it becomes quite sticky, which means it should hold in those veggies better.

Then carefully roll it on a plate filled with a tablespoon or two of oil. Grapeseed worked well, it’s got a high smoking point and little flavor.

Then bake it. In a toaster oven, I only had to crank it up to 425 degrees or so, since there’s such a small space; in the big oven, I had to turn on the broiler (~500 degrees) to get the same effect. Always remember to keep an eye on the broiler.. things tend to burn quickly in there, and if you’ve seen Chopped lately, you know it’s tough to recover from burnt food. (Did I mention I love having cable back?!)

If you have a wacko crooked pan like me, the above pic may also happen to you (good thing we aren’t all on Chopped), have no fear, they still taste delish.

And if you’re lucky, quite a few will turn out like the ones below. Yes!

Don’t forget the drinkable peanut butter sauce, and if you’re into a little spice, I’d recommend a teaspoon of siracha to give things a soft little kick.

This is one recipe reover I’m sure to re-make over and over again.



Old Recipe: Raw Veggie Wraps with Drinkable Peanut Butter Ginger Sauce

Reover reason: I made these with my friend Justina, and they were stellar – thought I ought to share. Plus, who doesn’t like a little crunch?

Result: Hard to choose between the two, one is crunchy and a healthy replacement for fried egg rolls; the other is a quick raw version. I’d say they’re equally delicious… especially thanks to the sauce, also slightly redone with the addition of siracha – a Justina idea.

New Recipe: Same as Original, except baked for about 4 minutes per side – 425 degrees in the toaster oven, broiled in the real oven (be sure to keep watch!)

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5 Responses

  1. Faith says:

    Whoa, those look awesome! We made fresh spring rolls the other day but I love the baking idea. Gorgeous photos too!

  2. i always wondered about baking rice paper wrappers! i made lasagna once outa mine:


  3. These wraps look fantastic. The pictures are incredible. Can I have two? :-)

  4. YUM! My husband and I are obsessed with the summer rolls that we get at the local Vietnamese place. Oh man… now i”m wanting to trade in my dinner idea tonight for those and some Pho….

    I am SUCH a big Chopped fan. My husband set a series recording of it on the DVR so that we always have something to watch!

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