Cooking Instructions
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Step 1
Wash and peel the
Fresh Ginger (1 cm)
and cut into fine strips. Finely chop the
Shitake-Pilze (6)
and the
Napa Cabbage (180 g)
. Finely chop or crush the
Sesame Oil (30 mL)
. 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,
Soybean Sprouts (120 g)
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
Pfeffer (to taste)
and
Spring Onion (1)
. Allow to cool.
Step 3
(Pre-)heat cooking space to 220°C with Hot air + steaming
Step 4
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
Hot air + steaming 220°C for 20 Mins
Step 9
Serve the baked vegetarian spring rolls with the
Sweet Chili Sauce (to taste)
.
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