Baked Surimi Spring Rolls with Sriracha Mayo

This is a light and easy dinner I’ve made multiple times in the last month or so.  Spring roll wrappers and Surimi (aka imitation crab or lobster pollock) are quite inexpensive, and healthy too!  Baking the spring rolls also helps keeps them on the light and healthy side.


Ingredients (Makes 8-10 spring rolls, roughly enough for 2 people)

Spring roll wrappers (I found them in the frozen foods section at my local grocery store, near stuff like pie crusts)

Vegetable filling of your choice cut into lengthwise strips  (Try different combinations!  Recommended veggies include zucchini, red bell pepper, mushrooms, spinach, and green onion.

1 package of Surimi (You can use the Crab flavored pollock or the Lobster flavored pollock, both work great.  If you want to splurge you could even use real crab or lobster filling, if you want to fancy it up for a party or something like that)

2 tbsp mayonnaise mixed with Sriracha sauce (As much as you like depending on your heat preference. Or use a different hot sauce of your liking)

A small bowl of warm water



Thaw out the spring roll wrappers for about 15 minutes.  Some directions for thawing them out recommend putting a damp towel over the wraps but I personally don’t find it too difficult just to carefully peel the wrappers from one another.

Preheat your oven to 400 degrees.

Lay out a single wrapper on a clean plate or cutting board.

Spread some of the mayonnaise mixture in a line on the wrapper, slightly off center and closer to the side nearest you, leaving space on all 4 sides.

Place your fillings along this same line, and be care not to overstuff! The wrappers are quite delicate and can break easily.

Once you have sufficient filling, begin rolling up the wrapper.  After the first roll, tuck in the ends on  both sides.

Dip your fingers in the warm water and dab some of it on the end of the wrapper before you finish rolling it up all the way.

Repeat procedure until all of your stuffing is used up.

Spring Rolls before baking
Spring Rolls before baking

Line a baking sheet with aluminum foil and spray with non-stick cooking spray and place your spring rolls in a single layer on the sheet.

Brush the tops of the rolls with olive oil or vegetable oil, and pop in the oven for 15 minutes.

After 15 minutes, turn them and brush with a bit more olive oil, and bake for another 10 minutes or until golden brown.

Serve with dipping sauce of your choice.  I like to use plum sauce, hoisin sauce, or you could make more of the Sriracha mayo if you desire.




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