In 2017, Chinese New Year brings us the year of the Red Fire Rooster which is predicted to be full of energy, impatience, pride, and ambition…
- The Rooster can be self-confident and vain, so first impressions count. Look your best and show off your best qualities in matters concerning love and money.
- Stay focused on your goals, and work hard to acheive them. Short cuts and risks won’t pay off, but resolve, diligence, and commitment will get you where you want to go.
- The Rooster is also very punctual, so the new year will help you finish any projects you have been putting off. The Rooster also represents commitment, loyalty, fidelity and trust
Chinese New Year, or the Spring Festival, is a very important holiday for Chinese culture and there are many traditions to celebrate the new year. People will start the new year with a clean house, a new hair cut and new clothes. The dragon dance, color red, and fireworks are all important aspects believed to drive away the evil spirits.
Small red envelopes filled with lucky money and mandarin oranges representing gold and money are given as gifts to friends and relatives. For the same reason, Chinese spring rolls represent bars of gold and are traditionally enjoyed during the Chinese New Year.
This recipe for homemade baked vegetable spring rolls is easy to make, and can be customized with your favorite vegetables and fillings. They are great on Chinese New Year, or on any night you want to enjoy your favorite asian dishes with some delicious crispy vegetable spring rolls to start!
Homemade Baked Vegetable Spring Rolls
These homemade vegetable spring rolls are easily adapted with your favorite fillings, and are baked for a guilt-free addition to your asian meal.
Vegetable Spring Rolls
- 1 tbsp sesame oil / olive oil
- 1/2 cup diced onions or scallions
- 1 c julienned carrots (1-2 carrots)
- 3 c shredded cabbage
- Optional 1 cup chopped apple, bean sprouts or mushrooms
- 1 tbsp tamari or soy sauce
- Optional 1 tsp Chinese 5 spice powder
- 1 package of spring roll or egg roll wrappers
Sweet Chili Sauce
- 1/4 cup water
- 1-2 tsp sambal oelek (Malaysian or Indonesian hot sauce)
- 1 tbsp maple syrup or sweetener
- pinch of garlic and ginger powder
- 1 tsp cornstarch
Vegetable Spring Rolls
- Preheat oven to 390 F./200 C.
- Heat up a large wok or cast iron frying pan, and add sesame or olive oil.
- Saute the onion for a few minutes until translucent.
- Add in the carrots for another few minutes, and then the cabbage and optional apple, sprouts or mushroom.
- Stir fry together until tender and fragrant.
- Season with Tamari or soy sauce, and optional Chinese 5 spice powder.
- Allow the filling to cool on a baking tray.
- Defrost the spring roll or egg roll wrappers, and keep covered with a very damp cloth so they don’t dry out.
- Place the wrapper in front of you in the shape of a diamond.
- Place 2 tablespoons of filling in the center of the wrapper.
- Lift the corner closest to you and fold towards the middle.
- Fold in the left and right corners, creating a straight tight crease along the sides
- Roll the wrapper up tightly and place it seam side down. You can use a small amount of water to seal the packages if needed.
- Brush lightly with olive oil and bake for 5-7 minutes on each side, until golden and crisp.
Sweet Chili Sauce
- Mix all the ingredients together in a small sauce pan or microwavable bowl.
- Heat on the stove top until bubbling or microwave for 1-2 minutes.
- Stir again and set aside to cool. The sauce will thicken as it cools.
You should be able to find spring roll or egg roll wrappers in the refrigerator section of the grocery store, or in the freezer section of an asian grocery store.
A large wok or cast iron pan is great for making stir-frys. Cooking times may take longer in smaller pans.
Happy New Year & Gung Hay Fat Choy!
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These crispy, flakey, delicious Super Greens Spanakopita triangles are bursting with nutritious greens and seeds, making them one of our favorite savory pastries! To feel your best, aim for two servings of dark leafy greens per day. These little parcels, easily made vegan, are healthy and a great way to pack those greens into your diet. They’re so delicious, good luck resisting to eat them all at once!
Greek Super Green Spanakopita
These flakey savory pastries, packed with super food greens, are are great for a party, lunch, or with a Greek side dish for dinner. They freeze well, so make a big batch for later!
- Phyllo pastry (usually found in the frozen aisle near the pie crusts)
- 1 onion
- 1 tbsp. olive oil for sautéing
- 2 bunches of greens (choose from swiss chard, kale, spinach, beet greens, nettles, etc.)
- 2 eggs
- 1.5 cups of feta
- 1-2 tbsp each Flax Seeds & Hemp Seeds
- Juice of half a lemon
- 1 tbsp. fresh dill or 1 tsp. dried
- Pinch of nutmeg
- Pinch each of salt (pepper)
- 1/2 cup of fine extra virgin olive oil
- Special equipment: Pastry Brush
- Remove the Phyllo pasty from the freezer, and allow to defrost on the counter, while still in its package.
- Preheat the oven to 180° C / 375° F.
Filling
- Dice the onion and sauté in a pan with 1 table spoon of olive oil on medium heat until it becomes light golden and translucent. Remove and set aside.
- Wash the greens well (even if you buy pre-washed greens, its always a good idea to wash them again).
- Wilt the greens in the pan, string often until they are tender. Drain and set aside to cool.
- Once cool, use a cheese cloth, clean dish towel, or your own two hands to squeeze as much water out as possible
- Transfer to a chopping board and chop coarsely, cutting vertically and horizontally across the board to get nice small pieces
- Beat two eggs in a large bowl.
- Add the cooked onions, and the chopped greens to the bowl
- Mix thoroughly.
- Crumble in the feta, add the seeds, lemon juice, dill, nutmeg, salt and pepper, and fold through so everything is evenly mixed.
Phyllo Preparation & Assembly
- Pour 1/4 cup or so of olive oil in a small glass with your pastry brush.
- Unroll about 12″ of your pastry, covering any unused portion with a lightly damp clean cloth. Try to work quickly to avoid the pastry drying out. This part is a great job for two!
- Cut the Phyllo into strips, approx 5″ (12cm) wide.
- Place 3-4 single layers down on your work surface and lightly brush with olive oil.
- Place a second layer of Phyllo on top of each and brush lightly with olive oil again (you may not need to dip your brush in oil each time).
- Add a third layer of Phyllo… you are ready to add the filling.
Assembly
- Take 2 tablespoons of the greens filling and place it on the edge of the Phyllo furthest from you. Fold a corner over to create a triangle at its end (see photos)
- Continue folding over its ends, keeping the triangle shape, until everything is wrapped up.
- Place your Spanikopita seam side down onto a baking sheet, brush a little more olive oil on top, and a light sprinkle of paprika, for color. Repeat until your filling is all used up
Bake
- Bake for 20-25 minutes, check as needed,
- Flip them and turn the tray half way through so they cook evenly, to a golden crisp.
Notes
- Reheat in the oven for a next day lunch.
- If making more than you will eat in the next 24 hours flash freeze by placing the Spanakopita in a single layer on some baking paper on a plate in the freezer until frozen. Transfer to a air tight container.
- When you’re ready to prepare them, simply bake from frozen adding approximately 5 minutes to the cook time.
- These are good served warm or cold with a cool Greek Tzatziki dipping sauce.
While these are baking, prepare your Cool Greek Tzatziki dip… or if cooking for a crowd, try alongside an Heirloom Tomato Greek Salad and Roasted Lemon Potatoes.
Be sure to let us know what you think, below!
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