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Ingredients:
- 6 papers for spring rolls (frozen)
- 1 big zucchini
- 1 big carrot
- Half chinese cabbage
- ¼ leek
- Fresh mint
- ‘Seasoned eggplants in extra virgin olive oil’
- Olive oil, salt and pepper
- 2 tbsp soy sauce
- 2 tbsp ginger syrup
- 1 tsp rice vinegar
Defrost the spring rolls paper on your counter for about 30’.In the meantime prepare the vegetables. Cut the zucchini through its length in slices 2 mm thick. Cut each slice in half and then every half in sticks 2 mm thick. Peel the carrot and cut it in the same way of the zucchini. Clean the chinese cabbage and slice it thinly through its width.
Warm up two tbsp of olive oil in a large pan. Once warm, add the zucchini and the carrots. Cook them on high heat, stirring continuously for about 5 minutes. Add the cabbage, stir it in and cook for another 5 minutes. You want your veggies crunchy and not soggy, that’s why it's important to keep the heat high and stir.
Cut the leek in 3 blocks, remove the outside layer and wash the inside ones. Cut each layer loose and then slice it thinly through the length. Cut the eggplants in smaller pieces and try to dry some oil from them.
When all the ingredients are ready, start composing the spring rolls. Take each one paper at the time and put it with the lower corner in front of you. In the middle add the cooked veggies, then the leek on top and the eggplants. Finally some fresh mint leaves. Wet your fingers and apply some water on each corner. Lift the bottom corner, roll it over the vegetables and stick it right in the middle of the paper. Then proceed with the sides. Take the first side corner and fold it over towards the middle. Repeat with the second side corner. Finally start rolling your spring roll until you reach the top corner. The water helps the paper to stick properly. Repeat with the other 5 papers.
Heat up the oven to 220°C. Brush some vegetable oil on the spring rolls and then bake them for about 20 minutes.
In the meantime, prepare the dipping sauce. Mix all the ingredients together and set aside.
When the spring rolls are ready, let them cool down for 5 minutes and then enjoy them!
