Baked lumpia and fritters: A healthy alternative

It is not easy to be trying to gain weight while watching out fat intake as well. I have a fatty liver (crazy) so I have to watch out what I eat.  So aside from baking sweet goodies and sumptuous meats, I have now tried baking those typically fried food. I have done baked lumpia/fritters/spring rolls and supposedly crispy baked tofu. I'll first write about the spring rolls.

I knew that I could make a baked alternative of those fried banana fritters. I saw baked versions of spring rolls in Pinterest before, but never imagined I would try it. They are supposed to be fried. Unless you have health restrictions, which I have, then baking is good enough.

What's inside those spring rolls doesn't matter to me, as long as they're fairly cooked or edible. That brings me to only look for the ideal temperature to bake them to an acceptable crunch. I know they wouldn't look the same as the fried versions, but taste and texture matter more.

The palest on the left (apple fritters) and the palest on the right (pork spring rolls) were both not brushed with oil

After three attempts, I think I found a good enough how-to for baked spring rolls. To note, I use Spring Home TYJ Spring Roll Pastry, which is egg-free. They do not sponsor me, but it was good when I first tried it and I'm now hesitant to try other brands.

My essential tips for baking (most) spring rolls:

1. Bake at 200°C for around 30 minutes.
2. Brush with olive oil to get a golden brown color. Skipping this step will make them look paler (baked versions are pale enough; a thin layer of oil will make them a bit more appetizing).
3. Flipping them at the halfway mark does not seem to be necessary.
4. They're still good one hour after being baked. Five hours after and they look sad to eat, but nonetheless edible.

Baking spring rolls or fritters are actually very easy and simple to do. No more splatters, plus you eat something healthier. I now have banana fritters ready to be baked anytime. Cheers to more baked goods!