Six autumn rolls
- Add two tablespoons of soy sauce, two tablespoons of Sriracha chilli sauce, two tablespoons of chives, and some dried Thai chilli to a bowl and mix. Next, add 250 g of cabbage, chopped and washed, 250 g of washed soybean sprouts, two carrots, washed, peeled and sliced lengthways, and a few washed pepper strips. Mix carefully.
- Fill a bowl with warm water. Briefly add the spring roll wrappers (Thai kitchen) to the warm water individually. Lay carefully on a dry cloth.
- Place a generous amount of vegetables on to the spring roll wrapper. Roll up carefully and place on a baking sheet lined with baking paper. Brush all over with olive oil.
- Bake at 225° (fan) or with upper and lower heat for about 15-20 minutes until golden brown.
- Stirnrunzler's autumn rolls can also be topped with onion sprouts, leeks and Chinese cabbage strips instead of soybean sprouts and cabbage.
Frowner's tip:
The vegetable mixture can be stored in the refrigerator for two days.
When pickled in this way, the vegetables also taste very good raw.
