Oven-bakedsummer rolls
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1garlic clove
- 200 gChinese cabbage
- 150 gshiitake mushrooms
- 150 gcarrots
- 1 tbspsesame oil
- 300 gmince (chicken)
- 100 gfrozen peas
- ½ tbspginger
- 1 tspsalt
- 15rice paper
- 3 tbspsunflower oil
- 3 tbspsoy sauce
- 1 ½ tbspwater
- 1 ½ tbspbalsamic vinegar
- 1 ½ tbspsesame oil
- ½ bunchchives
Instructions
Step 1
FillingStep 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.Step 3
RollsStep 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.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.Step 6
Brush the rolls with oil.Step 7
To bakeStep 8
Approx. 15 mins. in the centre of an oven preheated to 220°C. Turn the rolls, bake for a further 15 mins.Step 9
DipStep 10
Mix the soy sauce with the water, balsamic and oil. Chop the chives using scissors, add. Serve the summer rolls with the dip.