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Baked spring rolls

Baked spring rolls
  • Difficulty;
    Difficulty
    Easy
  • Preparation time
    Preparation
    10 minutes
  • Cooking time
    Cooking
    30 minutes
  • Portions
    Portions
    6
  • Baking tin size
    Baking tin size
    Oven tray
  • Diet recipe
    Dietetics
    Yes
  • Vegan recipe
    Vegan
    Yes
  • Vegetarian recipe
    Vegetarian
    Yes
  • Without eggs
    No eggs
    Yes
  • Without cooking
    No cook
    No

Description

Baked spring rollsOkay, maybe it won't be the original recipe stolen from the best Chinese restaurant in the area. Maybe it will simply be a recipe created "according to your taste", making the most of Mediterranean ingredients bought from the trusted greengrocer. Perhaps they will not be "fried fried" spring rolls as tradition has handed down. So?? What's wrong??? The most important thing is the final result, that is the VERY GOOD easy easy spring rolls.

Simple, without excessive traffic in the kitchen, without the smell of fried food running around the house. Try, taste and approved by all of us! A recipe created in simplicity, a super successful experiment. To try absolutely.

Unfortunately, the only difficulty will be to find the rice sheets, they are actually not easy to find. We advise you to try in some ethnic shop or take advantage of the "oriental week" of well-known supermarket chains to stock up all year round!

Ingredients

  • Half cabbage
  • 2 courgettes
  • 2 carrots
  • 1 onion
  • 1 small can of soybean sprout
  • 1 cup of soy sauce
  • A pack of about 40 sheets of rice (about 8,81 oz - 250 g)
  • Salt
  • Black pepper
  • Ginger, cumin and/or curry powder (optional)
  • Extra virgin olive oil

Preparation

  1. Wash all the vegetables carefully by removing the unusable parts. Start by finely chopping the onion.
    2. Cabbage, carrots, onion, washed courgettes Onion finely chopped and put in a pan to brown
  2. Cut, always carefully and finely, creating long strips, both the cabbage (see photo) and the carrots (well peeled). Put everything in a large pan.
    3. Finely chopped cabbage and thin and long chopped carrots Carrots, cabbage and onion, all in a pan
  3. In the same way (following the length and creating thin sticks) also cut the courgettes and add them to the pan together with the other ingredients. Start cooking by adding a few tablespoons of water, salt, pepper, a drizzle of extra virgin olive oil and, if you wish, a light sprinkling of ginger, cumin or curry powder. Close the pan with a lid.
    4. Zucchini also thinly and long cut Cooking the vegetables cut and put in a pan
  4. After a few minutes, add the soybean sprouts and the soy sauce, turn well, slightly lower the "flame" and continue cooking until the vegetables are not cooked but still crunchy!
    5. Adding soybean sprouts to the pan Vegetables cooked and ready for spring rolls
  5. Prepare a bowl with lukewarm water and dip 2 or 3 sheets of rice for a few seconds (you choose according to how consistent and crispy you want the final roll). Once softened, place it on a sheet of parchment paper and stuff it with the mix of vegetables.
    6. Soak the rice sheets in warm water Stuffing the rice leaves with vegetables
  6. Close tightly, bundle following the photos, trying to create a compact roll. Turn on the oven at about 200°C and continue to form the rolls by placing them in a pan (lined with parchment paper and greased with a few threads of oil) next to each other.
    7. Creation of the spring roll bundle Bassoon closure of the spring roll
  7. When you have finished making all the rolls, sprinkle the surface of all the bundles with more oil and bake for about 15 minutes, until they are golden brown and crispy. Serve hot.
    8. Spring rolls ready for cooking Cooked and crunchy spring rolls

Lo Staff

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