Spring rolls are a delicious starter of the asian cuisine, and this version is vegetarian friendly and oven baked, no frying involved. They are very simple to prepare and quite fast. Super crunchy and tasty!
Time of preparation
40 minutes
Servings
4 spring rolls
What did I use
a non-stick pan, a knife, a cutting board, a baking tray, a sheet of baking paper, a brush, a small bowl, a wooden spoon
Ingredients
Phyllo dough sheets: 8
Bean sprouts: 100 gr
Cabbage: 200 gr
Extra virgin olive oil as required
Garlic: 1 slice
Carrots: 100 gr
Onion as required
Soy sauce: 20 ml
How did I do
I made a sautéed with onion ang garlic finely minced and oil, then I added the carrots peeled and cut in thin slices and I cooked for three minutes more.
I cut the cabbage in thin slices and I added it to the other vegetables, I cooked for about 10 minutes, I added the bean sprouts and the soy sauce, cooked for few minutes more mixing well and then I turned off the fire.
With the brush, I united the phyllo dough sheets spreading water between one and the other and I cut them in four.
I put the filling in the centre of each of them
I rolled my spring rolls starting with the bottom, then the sides and then rolling them up to the top.
I spreaded with some more water and I put them on the baking tray with baking paper.
I baked at 200 °C for about 12 minutes, or until brownish on the surface.
I served them with soy sauce.
Buon appetito!
