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Oven-baked summer rolls
Nutrition facts per serving:
- Energy in kcal about 388
- Fat about 20g
- Carbohydrates about 29g
- Protein about 21g
This is needed
This is needed
for 4 people
Filling
- 1 garlic clove
- 200 g Chinese cabbage
- 150 g shiitake mushrooms
- 1 tbsp sesame oil
- 150 g carrots
- 300 g mince (chicken)
- 100 g frozen peas
- 0.5 tbsp ginger
- 1 tsp salt
Rolls
- 15 rice paper
- 3 tbsp sunflower oil
Dip
- 3 tbsp soy sauce
- 1.5 tbsp balsamic vinegar
- 1.5 tbsp water
- 1.5 tbsp sesame oil
- 0.5 bunch chives
Tools
View these products
- Apron, baking paper, Bowl, Brush , Frying pan, Garlic press, Knife, Lemon grater, Rectangular tin, Oven mitts, Plate, Rösti grater, Scissors, Spatula, Tablespoon, Teaspoon, Timer, small bowl, Cutting board, Kitchen scales
And that's how it's done
And that's how it's done
Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer roll on a baking tray lined with baking paper. Repeat this process with the remaining rice sheets and filling.
Brush the rolls with oil.
Filling
Press the garlic clove. Finely chop the Chinese cabbage and mushrooms, coarsely grate the carrot. Heat the oil in a non-stick frying pan. Stir fry the garlic and mince for approx. 5 mins. Reduce the heat, add the Chinese cabbage, mushrooms, carrots and peas, cook for approx. 10 mins. Finely grate the ginger, add, season with salt. Place the filling in a bowl, leave to cool.
Rolls
Dip 1 sheet of rice paper in warm water for approx. 30 secs. then transfer to a plate. Place 3 tbsp of filling in the middle of the sheet.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220°C. Turn the rolls, bake for a further 15 mins.
Dip
Mix the soy sauce with the water, balsamic and oil. Chop the chives using scissors, add. Serve the summer rolls with the dip.
