Spring Rolls

I love experimenting with new food. It's something really satisfying about trying out something you've never done before and the result is nice enough for wanting to make more of it. The other day, I got a craving for spring rolls. The local supermarket had some to satisfy my craving, and as I ate them, I decided that I could probably do this myself! And if I did it myself, I could try making them so much healthier by NOT deep frying them. That's the only downside to it. The grease more or less running from them when you eat them. I googled around a bit, and found a few recipes for filling for inspiration, and the wrappers were available to buy ready made from the shops. When everything was bought, I was ready to start experimenting and learning. I already have one tip for you: Be careful with any sauce you put on. Barely coating your veg is more than enough!

Ingredients:
1 white cabbage
1 bag (500g) bean sprouts
~10 spring onions
4 chili peppers
Wok sauce of choice
~16 spring roll wrappers
Splash of oil for brushing

1. Shred the vegetables as thinly as possible
2. As long as you're making vegetarian spring rolls, you can throw all the vegetables in the wok at once. If you have any kind of meat or fish that needs to be cooked, wok this first.
3. Add sauce little by little. You don't want any excess sauce in the wok, so be very careful.
4. Preheat the oven to 200 °C
5. Take a spring roll wrapper and lay on a clean surface. Lay one to two big spoonfuls diagonally a bit towards one corner. Fold the "short" corner over and roll once. Fold then the side corners in and roll the rest of the pastry, like shown on this picture (which is not made by me)
6. Spread the ready spring rolls on a lined baking tray. Brush them with a thin coat of neutral oil, such as sunflower oil, to give them that extra little crisp (unless you have put on too much sauce in the filling like me).
7. Bake for 20-30 minutes until golden brown.

Serve with dipping sauces of your choice. We had sweet chili, hoisin sauce and oyster sauce. It's also nice to have some rice or noodles with it in case you made it a bit too hot (like me) ;)

I forgot to take a picture, so you won't get to see my spring rolls falling apart ;)