Crispy Baked Chinese Spring Rolls

📝 Ingredients

• 250 g minced chicken
• 200 g Chinese cabbage (about ¼ of a cabbage)
• 1 carrot (about 100 g)
• 100 g button mushrooms
• 2 spring onions
• 2 garlic cloves + 10 g fresh ginger
• 2 tbsp oyster sauce + 1 tbsp soy sauce
• 1 tsp cornstarch
• 8 brick pastry sheets (about 17 g each)
• 2 tbsp sunflower oil (1 for the wok, 1 for brushing)
• Black pepper

🍴 Utensils

• Wok or large frying pan
• Grater
• Small bowl
• Pastry brush
• Baking tray + baking paper
• Spatula

📖 Steps

1. Cut the Chinese cabbage into thin 5 mm strips, grate the carrot, and finely slice the mushrooms and spring onions, keeping the white and green parts separate. Peel and chop the garlic, then grate the ginger.
2. In a small bowl, mix the oyster sauce, soy sauce and cornflour until there are no lumps left. Preheat the oven to 200 °C (fan if possible) and line the baking tray with baking paper.
3. Heat 1 tbsp oil in the wok over high heat. Add the minced chicken, garlic and ginger, then cook for 4 to 5 min, breaking it up with the spatula, until the meat is no longer pink and starts to brown.
4. Add the carrot, mushrooms and the white of the spring onions, then stir-fry for 2 min. Add the cabbage and cook for another 3 min over high heat, stirring, until it has wilted and the liquid it releases has almost completely evaporated.
5. Pour in the sauce and cornflour mixture and stir for 1 min, until the filling is glossy and thickened. Add the green of the spring onions and season with pepper. Spread the filling on a plate, leave to cool for 10 min and discard any juice: a wet filling makes the brick pastry soggy.
6. Take the brick pastry sheets out one at a time, as they dry out quickly in the air. Place ⅛ of the filling (3 heaped tbsp) in a 10 cm log at the bottom of the sheet, fold the bottom over it, fold both sides in towards the centre and roll up tightly.
7. Place the rolls on the tray, seam side down so they don't unroll during baking. Brush them all over with the remaining oil: that's what makes them crispy without frying.
8. Bake for 15 min, turning the rolls halfway through, until golden and crunchy on all sides. Leave to rest for 2 min before serving: the filling is piping hot inside.