The spring rolls are a typical recipe of Chinese cuisine. Many of us have enjoyed this tasty dish at least once.
Today I offer you my vegetarian version, made with phyllo dough and a mixed vegetable filling.
The rolls will be great by adding pork, chicken, and bean sprouts as well.
Come with me to the kitchen and I’ll explain how I prepared them.
Here are some other delicious recipes selected for you:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to make this recipe
- 1 pack phyllo dough
- 5 oz leek (or scallion)
- 4.5 oz carrots
- 6.5 oz savoy cabbage
- to taste extra virgin olive oil
- to taste garlic powder
- 1 tbsp soy sauce (or if you prefer rice wine)
- 1/3 cup water
Tools
- 1 Pastry board
- 1 Spoon
- 1 Knife
- 1 Vegetable peeler
- 1 Pan
- 1 Baking sheet
- 1 Brush
- 1 Wheel
Steps
First, wash and slice the vegetables. I cut everything into julienne strips.
You will need to get many small strips of vegetables, which you can also slice with a vegetable peeler for convenience.
Take a pan and add the leek and a drizzle of extra virgin olive oil. Let it wilt for a few minutes and add the carrots and cabbage.
(I don’t add salt) because by using soy sauce, I want to balance the saltiness without over-salting. If you don’t like soy sauce or rice wine, you can use salt and not add the previous ingredients.
Add a sprinkle of garlic powder.
Now we raise the heat a bit and deglaze with soy sauce and water and let the vegetables cook for about ten minutes.
I didn’t cook them further because, for this recipe, I like the vegetables to stay crunchy, as they will continue cooking in the oven once the roll is ready.
Once the vegetables are cooked, we start assembling the rolls.
On a pastry board, we spread out the phyllo dough sheets. I divided each sheet in half.
If you want, you can divide it again to get even smaller individual rolls.
Keep a container with water and a kitchen brush nearby to wet the dough sheets.
Once cut, brush them with water, add the vegetables in the center, and then fold the longer sides inward, then roll it up from the shorter side. Brush a bit more water to seal it well.
Once the roll is made, place it on a baking sheet lined with compostable parchment paper or a silicone mat.
Before baking, brush the surface with a bit of oil.
Once ready, turn on the oven in convection mode at 350°F, and once at temperature, bake for about 15/20 minutes.
The rolls will be ready when the dough is golden and crispy.
Always adjust based on your oven.
Ready to enjoy this delicacy?
Tips for the rolls
On the surface of the spring rolls, after brushing with oil, you can add poppy seeds or sesame seeds.
My version of the rolls is baked, but they can also be fried if you prefer. I opted for a lighter method that is just as tasty.
FAQ (Frequently Asked Questions)
Have you ever eaten Chinese spring rolls?
I find them to be an excellent appetizer to serve at an aperitif with friends and family or at a brunch.
If you like to follow my kitchen adventures, you can also do so on my INSTAGRAM page where you’ll also find video recipes.
