Oven-bakedsummer rolls

Oven-bakedsummer rolls

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

  2. Step 2

    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.
  3. Step 3

  4. Step 4

    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.
  5. Step 5

    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.
  6. Step 6

    Brush the rolls with oil.
  7. Step 7

    To bake
  8. Step 8

    Approx. 15 mins. in the centre of an oven preheated to 220°C. Turn the rolls, bake for a further 15 mins.
  9. Step 9

  10. Step 10

    Mix the soy sauce with the water, balsamic and oil. Chop the chives using scissors, add. Serve the summer rolls with the dip.