Delicious crispy homemade spring rolls that don’t come from the fryer but from the oven
Let the spring roll wrappers thaw in the packaging and preheat the oven to 220 degrees. Chop the garlic and red pepper finely and fry in a little wok oil. Add the soy sauce and curry powder and then the vegetables and let it wilt for a few minutes. Soak the noodles in a pan of hot water until soft. Toss the ham strips through the vegetables in the pan. Take a spring roll wrapper and place it with one point facing you. Spoon a little of the mixture and some noodles on this point and fold it over. Also fold the tips on the sides inwards over the filling like an envelope shape. Then roll further upwards and brush the top tip with a little beaten egg. Seal the edge with this.Place the spring rolls on a baking tray lined with baking paper with the edge down. When the baking tray is full of light, brush the spring rolls with a little sunflower oil. Bake them for about 18 minutes until light brown and crispy. Delicious with a chilli sauce. You can also store the spring rolls for about 2 days and warm them up in the oven, although they are best freshly baked.
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Source: Leukerecepten by leukerecepten-nl.
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