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Crispy Baked Spring Rolls
Spring rolls filled with glass noodles and crunchy vegetables, baked in the oven until golden and crisp instead of deep-fried. Lighter, yet every bit as shatteringly crunchy as the original..
Cook time
50 min
Servings
4
Ingredients
10
Nutrition
per serving285 kcal
Calories
8 g
Protein
10 g
Fat
40 g
Carbs
Instructions
- 1
Soak the glass noodles according to the packet, drain and roughly chop. Finely shred the cabbage and carrots, slice the spring onions and grate the garlic.
- 2
Stir-fry the vegetables and garlic in a pan with the sesame oil over high heat, deglaze with soy sauce and fold in the glass noodles. Let the filling cool completely.
- 3
Place a spoonful of filling on each wrapper, fold in the sides and roll up tightly. Brush the edge with a little water to seal.
- 4
Arrange the rolls on a tray, brush all over with vegetable oil and bake in an oven preheated to 200 °C until golden and crisp, turning halfway through.
- 5
Let them cool briefly and serve with a dipping sauce of your choice.
