Baked Vegetable Spring Rolls

Spring rolls are an important recipe in the Chinese menu and is a favorite among many of us.Usually the spring rolls are deep fried,but this time I tried the baked version for the challenge" Fried to Fav"  hosted by Nupur @ UK Rasoi and they turned out real crisp,puffed and delicious,only thing I lacked was the deep brown color outside.The color was not evenly browned at all sides.(as seen in images but otherwise they were as crisp as the fried ones,the outer cover literally broke down in bits when you bite through.So,if u wish to be healthy then this one would be the best.And if you wish to go by the color too just a small tip- After bake,you can just shallow fry them in a tsp of oil in a non stick pan to evenly brown all sides.I tried this too for one batch,but unfortunately by the time I could click snaps,I was left with none..:-(sorry about that but that can be done easily !!
Other Phyllo sheet recipe-Baklava Rolls

Ingredients
for cover
phyllo sheets 1/2 packet(refer notes)
egg white 1
for filling
celery 2 strands chopped small
carrot 1 chopped very small
cabbage 1/4 of one chopped linear
onion 1/2 chopped fine
green chilly sauce /red chilly sauce 2tsp
pepper powder 1/2 tsp
cumin powder 1/2 tsp
soy sauce 2tsp
salt to taste

Method
-Thaw the phyllo sheets as per packet instructions.(I usually take it from freezer,keep for 15-20 minutes rolled in packet and then spread it as a sheet on a parchment paper,cover the top layer with a plastic film or ziploc cover,spread a damp cloth on it.The phyllo sheets tend to dry up very soon,so spreading a damp cloth on the plastic film protects drying.Leave aside for another 20 minutes before using)
-Boil 1/4 cup water in a pan and add all the chopped vegetables and let it boil for 15 minutes until the vegetables softens and oozes out water.Put off flame.(Leave a slight amount of crispiness & crunchiness in veggies)
-Then,let it cool for sometime.Pour the cooked veggies in a colander or in a muslin cloth,squeeze & drain the excess water.Place it on a cutting board, and chop all the veggies again to smaller bits.
-Add the cut veggies in a bowl and add all the sauces,salt and pepper powder.
-Preheat oven to 375 degrees F and keep a tray lined with parchment paper.
-Now spread each sheet of parchment paper and fold it in half.Add 2 tsp of filling, at one corner leaving one inch space and start rolling from one end ,by reaching half the sheet ,press the sides down.Apply the egg white in both sides and the triangular corner too.(see pics for details)

-Then,fold the sides towards the center and keep rolling till you finish the ends.Keep the closed side down on the tray.Apply /Brush egg white on the top too.
-Place it in the oven and bake for 15 minutes.After 15 minutes,turn the rolls and bake again for 10 minutes until slightly browned.
-Remove from oven and serve hot with ketchup !!

Servings ~ 14-15 spring rolls

NOTES
* You can add ajinomotto for added flavor but I don't favour ajinomotto much,so haven't added it.
* All the sauces contain salt so add the regular salt accordingly to the filling.
* You can modify the sauces and spices as per your likes.
* You can also add more veggies like spring onion,bell pepper too.

Sending this to 'fried to fav' hosted by Nupur @ UK Rasoi