Fresh Spring Rolls


1 tbsp sesame oil
100 g Chinese cabbage
3 carrots
50 g celeriac
6 small cucumbers
2-3 scallions
1 lime, juice and zest
rice paper
sweet chili sauce
soy sauce

Prep.time: 20 minutes

Cooking time: 2 minutes

Attachment: stirring tool, rotary slicer



  1. First, grate the cabbage with the rotary slicer and set aside
  2. In a separate bowl, also grate the carrots and celeriac.
  3. Cut cucumber and spring onion into long, narrow strips.
  4. Attach the stirring tool to the Cooking Chef. Pour the sesame oil in the mixing bowl, heat at 80 ° C, add Chinese cabbage and cook briefly.
  5. Soak the rice papers in water for 1 – 2 minutes and place on kitchen paper.
  6. Mix the steamed Chinese cabbage with the remaining vegetables and fill the rice papers.
  7. First, fold the rice paper sheets over the filling, then fold in the sides and roll up completely.
  8. Serve with soy, spring roll or chili sauce.


Baked in partnership with Kenwood Switzerland

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