Servings: 8 spring rolls Time: 35 minutes Difficulty: easy
Spring rolls, for us THE classic Chinese appetizer. They are so delicious, but let’s face it: Who of you is thinking of these deep fried and greasy ones you might have gotten last time at the take-away?
Less fat, same crunchiness
If you enjoy spring rolls the same as us, but prefer less greasy food in general, we have a low-fat oven-baked alternative for you – without losing any of their crunchiness. With just a handful ingredients. The spring roll paper we always buy in big packages in the asian supermarket and store it forever in the freezer. Super convenient for spontaneous spring roll cravings 🙂
How do you like your spring rolls? If you try this recipe out, please let us know your thoughts in the comments.
- 2 carrots
- 1 onion
- 200g mung bean sprouts
- 2 red bell peppers
- 1 clove garlic
- 2 mushrooms (if you have)
- soy sauce
- spring roll paper
- vegetable oil of your choice
- Pre-heat the oven to 175°C (350°F).
- Cut the bell peppers and carrots into sticks
- Mince the garlic, onion and mushrooms.
- First, sauté the carrots in a frying pan with a tsp. oil for 2 minutes.
- Now add the other vegetables and sauté for another 2 minutes and deglaze with a bit soy sauce.
- Distribute the vegetables to approx. 8 spring roll papers, fold them and transfer them to a baking tray.
- Brush them with a little oil and bake for 25 minutes at 175°C.
- Serve with a spring roll sauce or do your own sauce with ketchup, ajvar, soy sauce and some hot chili sauce.