Spring Rolls with Vegetables and Spring Roll sauce!
- Cut the vegetables either with a knife on a cutting board or using a mandoline.
- Sauté the onion in the vegetable oil and add the remaining ingredients, except for the soy sauce, letting them soften slightly. We want them to stay a bit firm, as they will cook further later. Then add the soy sauce, stir, let everything come to a brief boil, and transfer to a plate to cool.
- Cut the pastry sheet crosswise into three pieces. Then wrap one tablespoon of filling, similar to making small cheese pies. Prepare the ‘glue’ by mixing 1 tablespoon of flour with a little water until it becomes a thin paste. When you reach the end of the roll, add a little of the ‘glue’ so the edge sticks.
- Bake at 180°C in the oven until they turn golden.
- The final and most important step is to dip them in sweet chili sauce or in the special spring roll sauce by Oriental Express, mixed in a 1:2 ratio.
