Non-fried Spring Rolls

Spring rolls are usually fried, but non-fried are good too. And they’re easier to make. The filling of the non-fried rolls can be either raw or sautéed, I prefer sautéed. We had some last year’s plums in our freezer and I used them to make dip for the rolls. It needs improving, so I’m not posting a recipe for that. You can use store bought sweet chili sauce as dip too.

Spring Rolls

10 rice papers
1 carrot
1 celery rib
3 dl shredded cabbage
1 tbsp oil
1 tsp dried mint
1 tbsp soy sauce
stalks of 1 onion, chopped
3-4 dl mung bean sprouts

Grate the carrot and slice the celery. Heat the oil in a pan and fry carrot, celery and cabbage couple of minutes. Add soy sauce and mint and simmer until the vegetables are tender but crispy. Remove the pan from the heat and stir in bean sprouts and onion stalks.  Take a dish that is bigger than the rice papers and fill it with water. Put one rice paper to the water and let it soak until it’s soft. Put it on the table and put the second rice paper to the water. Put some filling on the wet rice paper and wrap. I like to do that on a towel, so the table won’t be flooding when I’m finished. If you need instructions for wrapping, check this tutorial. Serve the rolls with a sweet chili sauce or other dip.

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