Baked summer rolls

Baked summer rolls

40 min
4 servings

Spring rolls are sometimes too oily and summer rolls are just not crispy enough, so you want something in between? Here you go – baked summer rolls. You can bake, fry or even better – air fry them. 

These baked summer rolls are also perfect if you have any leftover veggies that you want to use up. Whatever you feel like, it can go inside the filling. There are no restrictons here. As long as you have some soy sauce, garlic, ginger and peanut butter, I can assure you it will taste amazing.

They taste best when they come fresh out of the oven but I often make more so I can take them to work for lunch throughout the week as they are super easy to make and very convenient to pack. 

Ingredients

  • 300 g tofu
  • 1 chinese cabbage
  • 1 carrot
  • 300 g mushrooms 
  • 2 garlic cloves
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • rice paper sheets 

Method

  1. Cut the tofu, mushrooms, carrot and cabbage into big chunks and add them to a food processor together with the garlic. Blitz a few times until everything is coarsely chopped. 
  2. Heat 2 tbsp of olive oil in a big pan at high heat. Add the vegetables and cook for 10-15 minutes or until the liquid evaporates and the veggies start turning golden. Stir occasionally. 
  3. Pre-heat the oven to 200°C. 
  4. Dip a sheet of rice paper in water. Add the filling at the middle and fold like a tiny burrito. Cover with a second sheet of rice paper folding the same way. Repeat with the remaining filling. 
  5. Place the rolls onto a baking tray and brush with oil. Sprinkle some sesame seeds on top and bake for 15 minutes and turn them half-way through. 
  6. Check out my spicy peanut sauce recipe or serve with your favourine dipping sauce.