Starters
Vegetable spring rolls
Crispy rolls filled with Asian-style sauteed vegetables.
VegetarianVegan
Ingredients
- 1 packet of spring roll wrappers
- 150 g Chinese cabbage
- 1 carrot
- 100 g bean sprouts
- 50 g shiitake mushrooms
- 1 garlic clove
- 1 piece of fresh ginger
- 2 tablespoons soy sauce
- 30 g sesame oil
- Sunflower oil for frying
Step-by-step
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- Put the garlic and the ginger in the mixing bowl and chop 4 sec/speed 5.
- Add the carrot and the cabbage in pieces and chop 3 sec/speed 4.
- Add the sesame oil and saute 4 min/120°C/reverse/spoon speed.
- Add the mushrooms, the bean sprouts and the soy sauce.
- Saute 5 min/120°C/reverse/spoon speed without the measuring cup.
- Drain the filling well and let it cool.
- Place the filling on the wrappers and roll them up, sealing the ends well.
- Fry in hot oil until golden and crispy.
- Drain on absorbent paper and serve with sweet and sour sauce.
Tips
- Seal the edges of the wrappers with a little water so they do not open.
- Drain the filling very well so they are not greasy.
- For a baked version, brush with oil and bake at 200°C for 20 minutes.
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