Spring rolls (Light version)

Today I did my version of this „hit“ from Chinese cuisine.

The spring rolls in principle are not unhealthy… except for the fact that they have sugar and fat and that they are fried in oils of dubious origin, used over and over. This overheating modifies the structure of the oil and produces trans-fats – the worst possible kind for our body 🙁

So, my spring rolls are filled just with vegetables and they are NOT fried. And they are so crunchy and delicious like “the real ones”.

 For 8 spring rolls:

A packet of rice paper

2 or 3 carrots

1 spring onion

1 big zucchini

½ Chinese cabbage

3 or 4 portobello mushrooms

soy sauce

ginger (powder or fresh)

black pepper

extra virgin olive oil


Peel the carrots and grate them with a grater.

Wash the zucchini and grate it too.

Chop the spring onion, the mushrooms and the Chinese cabbage into thin slices.

Put a tablespoon of olive oil in a wok or big pan and when it’s hot, sauté the vegetables for a couple of minutes at high-heat. Add black pepper, ginger (powder) and soy sauce to taste, stir one more minute and turn it off. Leave it to cool.

Pre-heat the oven to 200 degrees.

Place the rice paper on a flat and clean surface and moisten them with water – so they will become flexible.

Put on each rice paper, a good spoon of vegetables and roll it, folding the tips/edges inside.

Place them on an oven tray with wax paper, and bake them at 200 degrees for 10-15 min. until they are golden.

Ready to eat!

Today I used these vegetables but you can vary them to your taste, e.g. some shitake mushrooms would match really well.

Ah! Don’t forget to serve them with a small bowl of soy sauce to dip them in, for those who want a stronger Asian touch 😉


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