Mini Baked Spring Rolls
These mini baked spring rolls are the perfect appetizer or party snack. No need to turn on the fryer, these spring rolls go straight into the oven. Easy and fuss-free!
Servings: 10 pieces
Ingredients
- 10 sheets phyllo dough
- 150 grams chicken breast cut into small pieces or strips
- 250 grams Chinese stir-fry vegetables
- 50 grams rice vermicelli noodles
- Salt pepper, garlic
You’ll also need
- Olive oil for brushing the phyllo
- Sweet chili sauce for serving
Instructions
- Take the phyllo dough out of the freezer in time (if not using fresh), so it has enough time to thaw. Check the package instructions for thawing time.
- Prepare the rice vermicelli according to the package directions. I placed mine in a measuring jug and covered it with boiling water until fully submerged. Let it sit until tender (see package instructions), then drain.
- Cook the chicken in a wok or skillet with a splash of oil until done. Season with salt, pepper, garlic, and any additional seasonings you like. Don’t be shy with seasoning, as you’ll be adding vegetables and noodles later.
- Add the stir-fry vegetables and cook for a few minutes. Finally, add the vermicelli and mix everything well so it’s evenly combined.
- Now it’s time to assemble the spring rolls! Cut the phyllo sheets in half (or fold them to make 20 half sheets). Brush with olive oil and place a second sheet on top. If folding, brush the sheet with a little olive oil first.
- Place some filling on the lower half of the phyllo, keeping the edges clear. Fold the bottom over the filling, fold in the sides, then roll up into a mini spring roll. Place seam-side down on a baking sheet lined with parchment paper. Brush the tops with olive oil.
- Bake the mini spring rolls for 15-20 minutes at 350°F/180°C (conventional oven) until golden brown and crispy.
- Serve with sweet chili sauce and enjoy!
Tips
- These are best eaten right away; the longer they sit, the less crispy they become.
- You can season the filling however you like. For example, try adding some soy sauce (ketjap) for extra flavor.
How to store
These baked spring rolls are best enjoyed right away. If you need to store them to enjoy the next day, place them in an airtight container in the fridge. You can also freeze them unbaked.