Ingredients
- Medium-sized carrot1 piece
- Medium grated zucchini1 piece
- Green onion, chopped small3 pieces
- Cabbage, chopped small2 cup
- Large mushroom, sliced1 piece
- Clove of garlic, crushed1 clove
Sesame oil1 tablespoon
Soy Sauce2 tablespoon
Rice Noodles1 cup
Salt0- Puff pastry, ready spring roll wrappers13 sheets
- Oil spray to prevent sticking0
- Flour, dissolved in 3 tablespoons of water1 tablespoon
- Hot water for soaking mushrooms and noodles0
Steps
- 1
Preheat the oven to 190 degrees Celsius
5 minRequired Tools:
Oven - 2
Soak the sliced mushrooms and noodles separately in hot water for 8 minutes, then drain the water and chop the mushrooms into small pieces.
8 min - 3
In a pan over heat, add sesame oil and garlic and stir together, then add all the vegetables except the mushrooms and stir for 5 minutes.
5 minRequired Tools:
Frying Pan - 4
Add the noodles, mushrooms, 1 tablespoon of soy sauce, and salt, and stir for another 5 minutes.
5 min - 5
Add 1 tablespoon of soy sauce and stir for two minutes, then remove from heat and let it cool slightly.
2 min - 6
Brush the edges of the spring roll wrapper with the flour solution, then place a quarter cup of the filling on one corner, roll the wrapper, and seal it in the usual way to form a roll.
5 min - 7
Place the spring rolls on a baking sheet lined with parchment paper sprayed with oil, and drizzle a little olive oil over the rolls.
5 minRequired Tools:
Baking Sheet - 8
Place the baking sheet in the oven and bake for 25 minutes until slightly browned and cooked, then remove and serve.
25 min
Nutrition Facts
Sesame oilper 100gSoy Sauceper 100gRice Noodlesper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.