Oven-Baked Spring Roll Cups with Garlic, Ginger & Soy-Free Sauce

Ingredients to make chicken oven-baked spring roll cups (notes & swap)

• Spring roll skin pastry / Phyllo dough – I use the standard size of phyllo dough and cut it into 4 parts.
• Shiitake mushroom – This mushroom is common in Asian spring roll recipes. Mushroom is a healthy choice packed with umami flavor for filling spring rolls. It is also packed with anti-inflammatory and antioxidant benefits. Feel free to experience your own choice of mushrooms.
• Carrot – An excellent carb rich in fiber and vitamins, especially Beta Carotene (antioxidant-rich), carrot helps to add natural sweetness to the filling.
• Cabbage – I use green cabbage, you can also substitute this with sweet turnips if you prefer a sweeter filling.
• Spring onion – Use both white and greens, save some green parts for garnishing.
• Coriander – Coriander is a natural flavor enhancer that is also rich in anti-inflammatory benefits. Include both the stalk and the leaves because most flavor resides in the stalk.
  • Substitute option – Celery leaves or parsley.
• Coconut Aminoo – All-natural coconut aminos is my go-to soy sauce substitute and is low in sodium. Slightly sweeter in flavor, coconut amino has a neutral flavor compared to soy sauce.
  • Substitute option – Tamari
• Minced Chicken – The protein of the filling, feel free to use your choice of protein. I have tried it without chicken, and it works, too! You can skip this ingredient or swap it with your choice of protein.
  • Substitute option: Animal-based: prawn or plant-based: tofu.
• Pure sesame oil – I know I said no oil, but pure sesame oil is different from regular cooking oil. It’s rich in antioxidants and anti-inflammatory properties, offering health benefits that are often overlooked. For an authentic Chinese spring roll flavor, I would not substitute this oil for other oils.

First Step – Make the filling

1. Cook the chicken. Heat a tablespoon of olive or avocado oil in a pan and cook the minced chicken over medium heat until no longer pink.
   
   
   
   
2. Add grated ginger and garlic and stir until fragrant.
   
   
   
3. Add vegetables and seasonings (except for leafy herbs, as they need less time to cook). Stir continuously until the carrots are soft, and add the leafy herbs. Mix for 3 minutes until the ingredients are dry, then turn off the heat. Set them aside to cool.
   
   IMPORTANT TIPS: Since we’re using minimal oil when stir-frying, the mixture can dry up easily. Add 4 tbsp of water and cover with a lid for about 3 minutes to soften the vegetables.
   
   
   
   Second Step – Prep the spring roll pastry and fill it.
   
4. Divide the phyllo sheet. First, cut the phyllo sheets according to the cupcake mold size. If you are using the standard size (21cmx21cm), cut them into four parts. One sheet gives 4 cups, so you will need 6 sheets for this recipe (given that you are using the same cupcake mold and phyllo sheet size).
   
   
   
5. Form the cup with the sheet. Place the sheet on top of the pan hole and press the middle part into the hole using your fingers.
   
   
   
6. Fill all the cups. Scoop the desired amount into the cups.
   
   
   
   Third Step – Bake the spring roll cups
   
7. Bake them in a preheated oven at 200°C (392°F) on the bottom rack for 10 minutes, or until the tops turn golden brown. Make sure both the bottom and upper heat are on. The browner they get, the crispier they will be, but be aware not to overbake them.
   
   
   
8. Garnish with spring onion and serve with your choice of sauce. I like to have it with my chili garlic sauce. If you live in a humid country, the crust can get soggy quickly, so best to enjoy it immediately.
   
   

Tips when making crispy oven-baked spring roll cups

• If you like the veggies textured and slightly crispy, cook them in the pan for less time. First, cook the mushrooms until they are translucent, and add in the rest of the veggies and seasonings.

• Stir fry the veggies until dry. Oily and watery filling will make the bottom of the cup watery, resulting in soggy and torn cups.

• For an added crispiness, consider spraying the cups with avocado oil spray before adding the filling into the cups.