Vegetarian Spring Rolls

Today we pay homage to ethnic cuisine with the recipe for spring rolls: these are irresistible rolls prepared with rice pasta and stuffed with vegetables, meat or shrimp. There are a thousand and more variations of this dish: they differ according to the filling, the type of pasta used and even according to the chosen cooking! I propose you the vegetarian spring rolls, in the lightest conceivable version!

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Identity Card of the Recipe

• 85 KCal Calories per serving

• Ingrediants

  For 10 spring rolls

  • 100 g of phyllo dough
  • 2 tablespoons of extra virgin olive oil
  • 1 pinch of salt
  • 3 tablespoons of soy sauce
  • 1 piece (about 30 g) of ginger
  • 100 g of bean sprouts
  • 200 g of zucchini
  • 200 g of carrots
  • 200 g of cabbage

  To accompany

  • Optional: 150 g of sweet and sour sauce

  To seal

  • 5 g of rice flour
  • 1 tablespoon of water

  Materials Needed

  • Wok or large pan
  • Electric grater
  • Knife
  • Wooden scoop or spoon
  • Baking plate
  • Baking paper
  • Bowl
  • Brush

  Preparation

  1. Prepare the filling for the spring rolls. Peel the carrots, wash the zucchini and remove the ends. Peel the ginger. Grate carrots, courgettes and ginger, using the electric or manual grater.
  2. Clean the cabbage and cut it into thin strips.
  3. Pour a drizzle of extra virgin olive oil into the wok and brown the carrots, courgettes and ginger over high heat. Then add the cabbage and season with salt. Proceed with cooking over high heat for about ten minutes.

  The advice OK
  It is advisable not to exceed with the salt because, at the end of cooking, we will also add the soy sauce, very tasty.

  4. A few minutes before the end of cooking, add the bean sprouts and deglaze with the soy sauce.
  5. Allow the vegetables to cool.
  6. Meanwhile, cut out 10 rectangles with the phyllo dough (rice dough), approximately 10 x 15 cm in size.

  Alternative to phyllo dough
  It is possible to replace the phyllo dough with special crepes prepared by mixing 70 g of rice flour with 100 g of white flour, 250 ml of water, salt and a tablespoon of oil. The result is a batter, which can be cooked in a pan, just like the classic crepes.

  7. Prepare the "glue" to seal the spring rolls: in a small bowl, dissolve a teaspoon of rice flour in about a tablespoon of water, until it forms a semi-thick batter.
  8. Place a spoonful of vegetables on one short side of the phyllo dough rectangle. Turn the long sides of the rectangle inwards to prevent the filling from escaping. Roll up the roll on the side of the filling. To seal the roll, brush the free short side with the starch and water batter.
  9. Proceed in this way with all the rolls.
  10. Line a rectangular pan with parchment paper. Arrange the rolls on the plate, with the closure facing down. Bake in a hot oven, 250 ° C, for about 10 minutes.
  11. Serve the vegetarian spring rolls with the sweet and sour sauce.

  Alice's comment - PersonalCooker

  Do you know why these spring rolls were so baptized? These morsels are typical of some Asian countries, such as China, and here it is customary to consume this type of food just to celebrate the arrival of spring. From here, the rolls have spread all over the world with this particular name.

  Nutritional values ​​and Health Comment on the recipe

  Vegetarian Spring Rolls are a dish without ingredients of animal origin. It is conceivable that they do not contain cholesterol, while the intake of saturated fat should be very low.
  Energy is not much and is mainly supplied by carbohydrates; fats and proteins are moderate. These rolls are suitable for most diets, including low-calorie slimming ones.
  The average portion of Vegetarian Spring Rolls is 100-400g (85-340kcal), depending on whether they are used as an appetizer or as a first course.
  PLEASE NOTE: the accidental distribution values ​​between saturated and unsaturated are not available, as they are absent in the phyllo dough package.