Did I mention the no-green food stage? Yep, we’re in it. Master 3 won’t touch green stuff. Except kiwi fruit, we love kiwi fruit. Do I understand this? No! Nor do I want to pander to it, but I wanted to make spring rolls today and thought that if I wanted them eaten I just needed to avoid the green stuff. And eaten they were. Master 3 has eaten 5 and his buddy who was here for a play date ate 2 as well. These super mini spring rolls are perfect for kids! They are baked not fried, making them more of an everyday food than their fried counterparts and they are extra crunchy.
Each one is bite size and delicious. Making a batch this big (40) means you are set for a few weeks- an instant dinner with salad or veggies and an easy lunch option. They are freezable before baking, so great to have on hand for unexpected lunch dates or evenings where things aren’t going as per your grand plan. they’d also make a nice little entree for a dinner.
I was going to make these with spring roll pastry, but Master 3 had a friend around and they were very hungry apparently. So, waiting for the spring roll wrappers to defrost wasn’t going to work out for them Luckily I remembered the wonton wrappers in the fridge and rolling them as I would have rolled the spring rolls they turned out ever so cute. You could go traditional and make them in spring roll wrappers but they won’t be as diddy and adorable if they are bigger.
The other thing that was awesome about these mini spring rolls was watching the two boys interact with their food and watching them discuss it and eat. Is that weird? The dynamics were adorable, with Master 3 saying “I love spring rolls” and his friend gave him an are-you-sure-look… and said “ok I try it”. Master 3 replied with “you don’t have to love it but you have to try it” (it’s so funny hearing yourself replicated in your little people) to which his friend popped it in his mouth. Master 3 replied “do you love it? you must love it” and his friend said “I eating it…it’s yum!”. I wonder how it would have played out had there not been that dynamic going on. I think it could have been a battle to get Master 3 to eat them.
Are you loving this recipe? If you are, then here are my other recommendations:
- 1 packet dumpling wrappers, shanghai wonton skins, square- 40
- 1 cup shredded cooked chicken
- 1 cup frozen corn
- 1 carrot, grated
- 50 grams bifoon/ vermicelli rice noodles- cooked and cooled and rinsed
- 1 tsp coriander finely chopped
- 1/2 cup kecap manis
- coconut oil spray
- Preheat oven to 200 degrees.
- Combine chicken, noodles, corn, carrot, coriander and kecap manis in a bowl.
- Mix together well.
- Put 1/2 a teaspoon of mix on the wrapper then roll up, tucking the edges in and sealing with water.
- Place on a lined oven tray.
- Spray lightly with coconut oil.
- Bake at 200 degrees for 15 minutes.
- These can also be frozen before baking.
Serving Size:1 roll
Amount Per Serving: Calories: 34 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 3mg Sodium: 145mg Carbohydrates: 5g Fiber: 0g Sugar: 2g Protein: 2g