Well, turns out that if you stick a tray of spring rolls into
an oven (having brushed each one with a small amount of oil), you won’t get an
inferior product at all. They taste every bit as delicious as their deep-fried
brothers, are more healthy and the preparation method is less messy too. It’s a
triple win if you ask me.
What vegetables you put in them is totally up to you! I
picked local veg that are in season. As you’ll notice, I put the veg into the
rolls raw as they have plenty of time to cook during their sojourn in the hot
oven. Enjoy these vegan baked spring rolls warm with a side of a simple dipping
sauce and maybe even a cold beer.
INGREDIENTS
DRESSING FOR THE FILLING
- 5 cm / 2 in piece of ginger, grated finely
- 1 large garlic clove, crushed
- 2 tbsp / 30 ml dark soy sauce
- ½ tbsp sesame oil (or replace with vegetable oil)
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full recipe : www.lazycatkitchen.com