Baked Vegetarian Spring Rolls in Rice Paper
Baking and Desserts • Chinese
Description
Baked Vegetarian Spring Rolls in Rice Paper
Ingredients
- Dried Chinese mushrooms 6 pieces
- Rice Noodles 0 oz
- Scallions 5 pieces
- Garlic 2 cloves
- Carrot 1 piece
- Courgette 1 piece
- Soy Sauce 1 tablespoon
- Chinese green beans 5 oz
- Rice Paper 12 pieces
- Sweet Chili Sauce ½ cup
Step-by-Step Guide
Step 1
Place the mushrooms and noodles in a small pot. Pour boiling water over them. Let sit for 5–7 minutes. Drain the water. Finely chop the mushrooms. Cut the noodles into 5 cm lengths.
Step 2
Chop the green onion and garlic. Grate the carrot and zucchini on a coarse grater. Slice the cabbage into thin strips.
Step 3
In a wok, heat the oil and sauté the onion, garlic, carrot, zucchini, and cabbage. Sauté the vegetables for 5–7 minutes or until tender. Add the noodles, mushrooms, and soy sauce. Stir-fry everything together for 1 minute.
Step 4
Transfer to a bowl and let cool.
Step 5
Preheat the oven to 375°F. Line a baking sheet with parchment paper and lightly spray the paper with oil. Place 1 sheet of rice paper on the work surface, with a corner facing you.
Step 6
Brush the sheet with a small amount of water, place 1 tablespoon of filling, and roll up the spring roll.
Step 7
Place the spring rolls on the baking sheet. Once all the rolls are prepared, spray them with vegetable oil and bake for 15–20 minutes.
Step 8
Serve with sweet and sour sauce.
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