This is a vegetarian and healthy spring rolls recipe. I’love spring rolls , but they are full of calories. So I have been thinking for a long time about some spring rolls healthier than the normal ones. So, yesterday, I tried something new and adventures. In the end, they were so great, that I decided i will do it more often. It takes a little bit of time to cut the vegetables, but the result makes for the effort.
The filling is light, full of tender-crisp vegetables and you should be able to taste and distinguish every single ingredient in the filling.
So, let’s start!
12 – 14 ready made rice wrappers or shits of filo pastry
1 red pepper
1 small cucumber
1 small zucchini
1 small eggplant
1/4 tablespoons sugar
3 cloves garlic, minced
1 thumb-size piece of ginger, grated
2 tablespoons lime or lemon juice
Julienne cut carrots, cucumber, zucchini, eggplant and red pepper by hand or use mandoline to get thin slices. After slicing thin with a mandoline, use knife to thinly slice further into very thin matchsticks.
Good spring roll wrappers are found in Asian markets. Do not buy spring roll wrappers that you find in regular supermarkets near the produce section (usually refrigerated, next to the tofu). Keep the spring roll (or egg roll) sheets under barely damp cloth or paper towel. They dry out very easily. If they dry out, they break apart.
I used rice wrappers, which are dry and very thin and you have to put them first on a wet towel to be able to make the rolls. Take each wrapper and fill with a few slices of each vegetable. Not to much filling. Put every roll on a tray with a baking sheet. After you are done, coat all the rolls with olive oil and put it in the oven. Depends on how the thick is the wrapper leave it in the oven 8-12 minutes each side.
Serve it warm with the sauce made from soy sauce, garlic ginger and sugar mixed all together. I didn’t put salt, because soy sauce has salt in it.