Thai vegetable spring rolls are an easy and tasty recipe, perfect as an appetizer or as a second dish based on vegetables. For these roles, I was inspired by the famous spring rolls, typical of Chinese cuisine. The ingredients to make them are simple and genuine; enough of the phyllo dough (you can buy it ready in all supermarkets) and the vegetables we like most and in a few gestures we will prepare rolls that will appeal to the whole family, adults and children.
As for vegetables today I chose cabbage, pepper, carrot, spring onion and zucchini, you will vary according to your tastes and what you find in the fridge: in fact, mushrooms, aubergines, asparagus, radicchio will also do well, in short, a lot of space for your imagination! If you can’t find the phyllo dough, you can safely use the brisé or puff pastry, your rolls will be equally delicious! Let me know in the comments if you will make these Thai vegetable spring rolls in the oven, but I am sure that when you taste them you will be won over!
Preparation time: 20 min
Cooking time: 20 min
Ready in: 40 min
INGREDIENTS FOR THAI VEGETABLE SPRING ROLLS
Fillo dough to taste
Large carrot 1
1 spring onion
Soy sauce to taste
Salt and Pepper To Taste.
Olive oil to taste
Preparation of Thai Vegetable Spring rolls
Wash all the vegetables, peel the courgette, peel the carrot and remove the seeds and white filaments from the pepper. Cut the vegetables into sticks of about 5 – 6 cm in length and thinly slice the cabbage. Heat a drizzle of oil in a large pan, then add the vegetables, salt and pepper them according to your tastes and sauté them over high heat for 5 – 7 minutes. When cooked, season the vegetables with soy sauce according to your tastes; for the number of vegetables in the recipe, I put about 2 tablespoons. Once the vegetables are cooked, turn off the heat and let them cool for a few minutes.
Take the phyllo dough and overlap 2 sheets on each other, then make 12 squares measuring about 15 cm per side. Put a spoonful of filling on the square of filo, then close the pasta by rolling it up, taking care to tuck the side flaps inward, until it forms a roll. Do not worry about wrapping the roll several times on itself, the phyllo dough layered in cooking becomes even more good and crunchy.
Then arrange the rolls on a baking sheet and brush them generously with olive oil on all sides. Then cook the rolls in a preheated convection oven at 180 degrees for 20 minutes, or at least the time needed to brown them properly.
Here are the Thai vegetable spring rolls served on the table! I recommend you to enjoy them hot to fully enjoy their crunchiness! I usually accompany them with a simple green salad and a sweet and sour sauce that I buy at the supermarket in the ethnic department.