Most of us know spring rolls as a starter in restaurants, some of us secretly know them as a frozen snack from the supermarket. However, very few of us have ever made spring rolls at home. They are super easy to make and leave plenty of scope when it comes to fillings. For us, spring rolls are therefore a perfect way to use up vegetables. The vegan spring rolls that we show you in this recipe are also ideal as a snack before or after your meal. juice cleanse.
ingredients (2 portions):
100g rice paper
250g king oyster mushrooms
½ Chinese cabbage
2 carrots
3 spring onions
200g baby spinach
1 tsp ginger powder
1 pinch of chili powder
1 tbsp Worcester sauce
2 tbsp light soy sauce
1 tbsp rice vinegar
olive oil
salt
pepper
Sweet and sour sauce:
2 tomatoes
150ml vegetable stock
1 tbsp light soy sauce
1 tbsp rice vinegar
2 tbsp tomato paste
1 garlic clove
salt
pepper
Preparation:
- First clean and halve the king oyster mushrooms
- Now wash and chop the vegetables
- First put the mushrooms in a pan with a little oil and fry briefly.
- Gradually add all the other ingredients and continue to fry everything well
- Finally, add the soy sauce, vinegar and Worcester sauce and stir everything in well
- Remove the pan from the heat and set aside
- Now briefly soak the rice paper on a plate covered with water
- When the rice paper is soft, you can fill it with the mixture and shape it into a roll
- Place the spring rolls on a baking tray lined with baking paper and place in a preheated oven at 200°C for 25-30 minutes
- Meanwhile, bring the ingredients for the sauce to the boil in a pan and simmer over a low heat until a thick mixture has formed
- Pour the sauce into a container and set aside until the rolls come out of the oven
- When the spring rolls are ready, simply serve on a plate and add the sweet and sour sauce
- Enjoy your meal!
Nutritional values (per portion):
170 Kcal
36g carbohydrates
4g protein
2,5g fat