The spring rolls are a dish from Chinese cuisine, which I tasted for the first time during a dinner with friends at an oriental restaurant.
Their origin is linked to a specific event, namely the Chinese New Year, which coincides with the end of winter. Eating them at the beginning of the new year meant biting into spring, but today, they are enjoyed at any time of the year.
Although I don’t particularly like Chinese cuisine, I especially enjoyed these, so I wanted to try making them myself. I must say they tasted exactly the same, though the cooking was a bit different, as I preferred a lighter version by using an air fryer.
The spring rolls are made with phyllo dough and filled with a mix of vegetables, resulting in a delicious crispy bite on the outside with a soft and flavorful center.
They can be served as a main course for a light dinner, as an appetizer, or even in a savory buffet for an original and innovative touch.
They are perfect for a dinner with your vegan friends, as my recipe contains only vegetables. In other recipes you find online, there is the addition of meat.
- Portions: 25 Pieces
- Cooking methods: Stove, Oven, Air Fryer
- Cuisine: Chinese
- Seasonality: All seasons
Ingredients
- 10.5 oz of phyllo dough
- 1.3 lbs of cabbage
- 3 carrots
- 12.3 oz of bean sprouts
- 3 fresh spring onions
- 2 tablespoons of soy sauce
- 1/4 cup of white wine
- to taste salt
- to taste white pepper
- to taste extra virgin olive oil
Steps
Let’s start preparing the vegetables by cleaning and finely chopping the spring onions.
Peel and julienne the carrots.
Clean and julienne the cabbage.
In a large pan, pour some extra virgin olive oil and the onion, add the carrots, mix and let the vegetables sauté gently.
Add the cabbage and bean sprouts, mix.
Season the vegetables with salt and pepper, pour in the cup of white wine and cook over low heat for about ten minutes, the vegetables should be dry.
Before turning off, add the tablespoons of soy sauce, mix.
After preparing the filling, we can prepare our rolls.
Take the phyllo dough sheet and cut it in half.
Brush a little oil on one half and fold it like a wallet.
Place a portion of vegetables in the middle, close the two ends.
Roll up and brush the edge to seal.
Arrange the rolls in a baking tray without overlapping them.
Once the preparation is finished, we can proceed to cooking.
You can fry them in a wok with seed oil, bake at 350°F brushed with oil for 20 minutes, or air fry them as I did, brushed with oil at 350°F for 10 minutes.
The spring rolls can be prepared and frozen, a great dinner saver when you have little time. Just put them in the oven or air fryer still frozen and in a few minutes of cooking, you’ll have a crispy and fragrant dish on the table.
