Baked spring rolls with shrimp and vegetables

I'm in a cooking phase I'm dubbing 'wrap and roll'; I love anything that can be encased in a neat little package and ideally, eaten with your hands. Cue the fajitas, rice paper rolls, lettuce wraps, stuffed crepes, and shawarmas!

This recipe was inspired by a Double Trouble blog post; I made some adaptations. While the recipe calls for some oil, the rolls are baked, not deep-fried, and stuffed with plenty of vegetables.

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Peel and grate 2 large or 3 medium-size carrots. Shred 1 cup cabbage. Chop 6 green onions.

In a large wok, heat 3T sesame oil over medium-high heat. Add carrots, cabbage, green onion, 1 cup bean sprouts, 1 can sliced water chestnuts, 1 can mini corn, 2T chopped garlic and 1T grated ginger. Cook, stirring frequently, for 2-3 minutes. I added a couple of tablespoons of chow mein sauce that I had left over in the fridge and cooked for another minute or two. Double Trouble's version is a thickened hoisin sauce.

Remove vegetables and set aside. Add another tablespoon of oil to the wok, increase heat to high. Sauté 1 lb raw shrimp until just beginning to turn pink. Remove and add to vegetable mix (the shrimp will finish cooking when the rolls are baked in the oven).

Place a spring roll wrapper in front of you, then spoon 2 heaping tablespoons of filling in the centre of the roll. Fold the bottom and top edges of the wrapper over each other, and seal edges with a bit of water. Pinch the left and right edges so the roll resembles a candy wrapper, and seal with a bit of water. Brush rolls with a pastry brush dipped in vegetable oil.

Bake at 400F for about 10-15 minutes. 

Stir 1/2 cup chopped cilantro into 3/4 cup sweet chili dipping sauce and serve alongside rolls.