Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
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.
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.
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.
Brush the rolls with oil.
Approx. 15 mins. in the centre of an oven preheated to 220°C. Turn the rolls, bake for a further 15 mins.
Mix the soy sauce with the water, balsamic and oil. Chop the chives using scissors, add. Serve the summer rolls with the dip.
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