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Cooking Egg/Spring Rolls

Note: Traditionally, spring rolls made with a noodle (lumpia) wrapper are deep-fried. Low fat alternatives are steaming, broiling, or baking. The following methods are taken from Secrets of Fat-Free Chinese Cooking, Ying Chang Compestine, and Harrowsmith Magazine, 1988.  According to Compestine, broiling makes them crisp. Rice paper wrappers, made from rice flour and water, are translucent and delicate and do not require cooking.

1. Steaming

Place on a lightly oiled steamer set over boiling water. Steam 15-20 minutes or till wrappers are soft and translucent. Make sure rolls are not touching as they cook.

Instead of using oil, you can line the steamer with green cabbage leaves and place the rolls on top. Add an additional 3-5 minutes steaming time when using this method.

2. Broiling

Lightly coat a nonstick baking sheet with cooking spray. Place rolls on the sheet, leaving a little
space between them.

Lightly spray the rolls with the cooking spray.

Broil for 10-15 minutes till golden brown. Using a spatula, turn and broil another 10 minutes.

3. Baking

Fill wrapper, place on a lightly oiled baking sheet or wire rack, and bake at 425 degrees F for 15-20 minutes.