As part of my work when I served in Milton Keynes, UK, I had to cook for 17 people. It can be daunting to find something different to cook or bake. I didn’t always take a kitchen journal of what I cook and bake, but this time it was different. I came out with this idea to use spring roll skins for baking. I do not consider myself a good baker–in fact, I’m struggling to enjoy baking. So, I tried to find an alternative to measuring flours. I did bake-apple with maple syrup for dessert, but only a few people liked apples, so this time I experimented with this spring roll skins and Oreos. Everyone loves Oreo!
I told you I’m a bad baker, and measurement is not fun! So, forgive me for not remembering precisely how much ingredients I used. So, technically, I just layered up the spring roll skins in a baking tray. I have two different sizes of spring roll skins. The original size and half quarter. I put the larger sizes at the bottom, make sure it is thick enough. Then I put the smaller sizes on top randomly and added chopped Oreos. I put other layers of sprig roll skins to cover the Oreos. After it is covered, I brushed the top with melted butter and put it to bake for 25-30 minutes on 180°Celcius.
Easy peasy tasty. I drizzled it with syrup and everyone liked it. My friend was super excited! She never saw it before, she took a picture and shared it on her blog.
Blessings,
