Cooking with Peachy

“Why prepare vegetarian spring rolls and then fry them in oil? These rolls are baked to perfection, and excellent for the low-calorie diet”

Difficulty: ★★
Cooking time: 40 min
Cooling time: 15 min
Servings: 5 x 2 rolls
Calories per serving: 135 kcal

Ingredients:

• Bean sprouts 150 g (5.29 oz.)
• Carrots (sliced) – 100 g (3.53 oz.)
• Bamboo shoots – 150 g (5.29 oz.)
• Holland beans – 100 g (3.53 oz.)
• Garlic (minced) – 2 cloves
• Oyster sauce – 2 tbsp.
• Olive oil – 1 tbsp.
• Black pepper powder – 1/4 tsp.
• Spring roll wrappers – 10 PCs.
• Scrambled egg – 1 PC.

Directions:

1. Sauté the garlic with oil in a frying pan.
2. Add carrots and, after 1 minute, add the bamboo shoots, oyster sauce and black pepper powder.
3. Once vegetables are half-cooked, add the Holland beans and, after 2 minutes, add the bean sprouts.
4. Mix thoroughly until all the vegetables are cooked.
5. Allow the vegetables cool down for 15 min before wrapping.
6. Tuck in the vegetables until one-fourth of the wrapper.
7. Fold the left and right part towards the center.
8. Roll upwards until only a little part is left.
9. Brush the last part of the wrapper sheet with the beaten egg and seal the roll with a little pressure.
10. Pre-heat the oven to 180 °C (350 °F) and bake the rolls until the surface is golden.