Oven spring rolls with dip

Ingredients for 2 servings:

• 1 pack of rice dough sheets, round, 7-10 pieces
• 600 g mixed vegetables, Asian, frozen
• 3 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp spice mix (Asian)
• Coriander powder
• Lemongrass
• Garlic
• Paprika powder
• curry powder
• chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Heat the sesame oil in a pan and add the vegetables. Immediately add the spices and sauces, cover, and simmer for about 10-15 minutes. Empty the vegetables into a sieve, collecting the liquid and squeezing the vegetables well. This liquid will then serve as the dip for the spring rolls. Allow the vegetable mixture to cool, while preheating the oven to 200-220°C (top and bottom heat). Moisten the rice papers well with water so they bend easily and don’t break. Place 1 tablespoon of the vegetables on the bottom half of a rice sheet. Fold in the sides, place the bottom piece up over the vegetables, and roll up towards the top. Continue this process until there are no more rice papers left. Place the spring rolls seam-down on a wire rack lined with parchment paper. Place in the oven for 15 to 25 minutes. The time varies from oven to oven, so keep an eye on them to avoid over-crisping. The spring rolls I’ve had in Asia were never as crispy as the ones I get at Asian restaurants, but that’s probably because the rice papers available here are much thicker. If you have any leftover vegetables, puree them and add them to the reserved liquid. If they’re too thick, add a little soy sauce. The spring rolls can be eaten hot or cold and are also delicious as a cold appetizer the next day.