Unfried spring rolls are a hit. Even the ones "at the Chinese place" don't taste this great

Spring rolls are a well-known and beloved dish of Asian cuisine. We love them for their versatility - it's said that paper will take anything, and the same is true for rice paper. You can pack any ingredients into it, season to taste, and after wrapping, enjoy your own variation on the theme of spring rolls. The traditionally prepared ones taste the best, however, what would the kitchen be without experimentation and madness. Answering to the growing interest in lighter versions of known dishes are unfried spring rolls - lighter, but still crispy and full of flavor.

Spring rolls are like small pancakes filled with meat-vegetable or shrimp stuffing. They are usually eaten as an appetizer with various kinds of sauces and dips. Spring rolls can be served deep-fried, baked, and in a "raw" version, which means wrapped in well-soaked rice paper.

Rice paper is a key ingredient in spring rolls, as it is responsible for the final shape of the snack (in some recipes, dough prepared for this purpose is used to wrap the filling). The edible "paper" is made from a mass of soaked rice grains. Before use, the sheets should be immersed in water for a few seconds (of course separately), to become flexible, ready for wrapping. Spring rolls can be eaten without frying, as rice paper does not require additional processing before eating.

It must be acknowledged, however, that not everyone may find the slightly chewy texture of wet rice paper to their liking. However, it is not necessary to give up the crispness and delicacy of Saigon rolls, as deep frying is not the only method that will yield such results. Simply put the wraps in a preheated oven. You will find the recipe below.

Ingredients:

• 0.88 lbs of ground meat,
• 2 carrots,
• 1 white onion,
• 1.06 oz of dried mushrooms (preferably mun mushrooms, but you can use others),
• 2 eggs,
• 4 cloves of garlic,
• a small piece of ginger, up to 1.18 inches,
• soy sauce,
• chives,
• rice vinegar,
• ground sweet paprika,
• pepper,
• oil,
• 15 sheets of rice paper.

Preparation:

1. Soak the mushrooms in water and set aside for approx. 30 minutes. After this time, drain and slice into thin strips.
2. Dice the onion and sauté, add the garlic crushed through a press and ground meat. Fry everything until the meat is cooked.
3. Add 4-5 tablespoons of soy sauce, 1 tablespoon of rice vinegar, pepper, sweet paprika, and mushrooms to the meat. Mix everything thoroughly and sauté.
4. At this point, crack eggs into the meat and add chopped chives (2-3 tablespoons), mix everything thoroughly, remove from the heat, and let it cool.
5. Before applying the stuffing, soak each sheet separately in warm water for 10 seconds.
6. After removing the sheet from the water, immediately place the stuffing on it, wrap it like a croquette, and place it on a baking sheet lined with baking paper.
7. Drizzle the full tray of spring rolls with olive oil or oil and put it into an oven preheated to 392 degrees F for 20 minutes.