Oven-baked summer rolls

Oven-baked summer rolls

45 Min. Active
1 hr 15 Min. Total
388 kcal per person
lactose-free, healthy and balanced
Nutritional value / person: Fat: 20 g, Carbohydrate: 29 g, Protein: 21 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Baking paper
  • Bowl
  • Brush
  • Frying pan
  • Garlic press
  • Knife
  • Lemon grater
  • Rectangular tin
  • Oven mitts
  • Plate
  • Rösti grater
  • Scissors
  • Spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Filling

1 garlic clove
200 g Chinese cabbage
150 g shiitake mushrooms
150 g carrots
1 tbsp sesame oil
300 g mince (chicken)
100 g frozen peas
½ tbsp ginger
1 tsp salt

Rolls

15 rice paper
3 tbsp sunflower oil

Dip

3 tbsp soy sauce
1 ½ tbsp water
1 ½ tbsp balsamic vinegar
1 ½ tbsp sesame oil
½ bunch chives

How it's done

The kids can help at the marked areas .

Filling

1 garlic clove
200 g Chinese cabbage
150 g shiitake mushrooms
150 g carrots
1 tbsp sesame oil
300 g mince (chicken)
100 g frozen peas
½ tbsp ginger
1 tsp salt

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.

Rolls

15 rice paper

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.

3 tbsp sunflower oil

Brush the rolls with oil.

To bake

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

Dip

3 tbsp soy sauce
1 ½ tbsp water
1 ½ tbsp balsamic vinegar
1 ½ tbsp sesame oil
½ bunch chives

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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