Spring Rolls
Nut Free{tooltip}
2
Difficulty
20′
Preparation Time
10′
Baking Time
4-6
PORTIONS
Ingredients
- 2 tbsp olive oil
- 2 spring onions
- ½ small cabbage
- 3 carrots finely sliced
- 5-8 g grated ginger
- 1 grated garlic clove
- 100 g thin noodles/vermicelli (optional)
- 50 ml soy sauce
- 1 tbsp sesame oil
- 1 tsp syrup (agave or brown rice)
- 20 defrosted spring roll wrappers
- frying oil
Instructions
Sauté the spring onions, cabbage, carrots, ginger and garlic in olive oil for a few minutes.
Mix the soy-sauce, sesame oil and syrup then add them to the sautéed vegetables.
Continue cooking for only a few more minutes. Let the mixture cool down completely.
Separate the spring roll wrappers one by one and wrap 20 rolls. To make the rolls, put 1-1 ½ tbsp of the mixture in the center of every wrapper. Roll once and then fold the sides inwards. Roll them tight with care.
Dampen the exposed edge with a little water and complete the roll. When you are ready heat up the oil and fry the spring rolls. Sweet and sour sauce makes a great accompaniment to this dish.
*1. If you are using rice noodles, place them in a bowl and cover them with hot water for a few minutes until they soften. Then strain and cover them with cold water for a few minutes. Strain the noodles again and once the vegetables are cooked turn off the frying pan and add the noodles. Mix well before serving.
