Even though I’m passionate about Asian food and especially spring rolls, the idea of dishes dipped in hot oil doesn’t appeal to me at all. So I set to work, I didn’t let myself be convinced by the advice of connoisseurs and prepared these wonders in the oven, avoiding the hot oil bath with all its harmful effects ;).
For the 30 packages, I used the following ingredients: 1 eggplant, 1 zucchini, 3-4 cucumbers, 1 red pepper, 2 bunches of green garlic, 1 black radish, 1 red beet, 2 carrots, 1 large parsnip, a handful of chopped rice, an egg white, 2-3 tablespoons of olive oil, soy sauce (for serving).
I washed all the vegetables well, cleaned the roots and cut all the vegetables thinly into sticks. Attention, from cucumbers, eggplants and pumpkins, only the part with the skin is used.
I took 1-2 sticks of each vegetable and placed them in the middle of the rice sheet. The rice sheets thaw in about 15-20 minutes at room temperature and to prevent them from dehydrating, I covered them with a napkin moistened with water.
I then added some rice noodles, pre-soaked in cold water.
Then came the packaging, I think the pictures are quite suggestive ;).
I greased the end of the packages with a little egg white so that they don’t come off.
I put all the packages in a tray lined with baking paper, greased them with a little olive oil and put them in the oven preheated to 180 degrees Celsius. After 10 minutes I turned them on the other side.
In 20 minutes they were on the table, ready to be photographed and tasted :).
I like the packets best soaked in soy sauce…what else can I say, delicious and healthy ;).