Cooking Instructions
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Step 1
Wash and peel the
Sesame Oil (30 mL)
and cut into fine strips. Finely chop the
Shiitake Mushrooms (6)
and the
Napa Cabbage (180 g)
. Finely chop or crush the
Fresh Ginger (1 cm)
. Grate the
Garlic (1 clove)
. Sauté the carrot, shiitake mushroom, garlic and ginger in a little
Carrots (150 g)
in a wok.
Step 2
Add the Chinese cabbage,
Cayenne Pepper (to taste)
and
Soy Sauce (30 mL)
to the wok and sauté over a high heat. Next, add
Salt (to taste)
and boil until the water evaporates. Deglaze with
Water (50 mL)
and add the
Rice Wine (15 mL)
. Season with
Soybean Sprouts (120 g)
and
Spring Onion (1)
. Allow to cool.
Step 3
Preheat the oven to 220 °C with Hot air + Steaming.
Step 4
In the meantime, mix the
Corn Starch (2 g)
and
Water (15 mL)
together.
Step 5
Place the
Rice Paper Wrappers (8 sheets)
on the work surface with one corner pointing toward you. Spread some of the strained vegetable filling in the bottom corner. Bring the two corners that are pointing to the left and right to the middle over the vegetables and roll up. Tuck the top in and seal it with a little of the cornflour and water mix.
Step 6
Place the spring rolls on a lined baking tray, brush them with
Sesame Oil (to taste)
. and then put into the preheated cooking space. Bake.
Step 8
Put the rolls into the preheated oven and bake at 220 °C Hot air + Steaming for 15 Minutes.
Step 9
Serve the baked vegetarian spring rolls with the
Sweet Chili Sauce (to taste)
.
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