Unfried spring rolls are popular. Not even "at the Chinese place" taste as good.

Spring rolls without frying. Recipe


– 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.


1. Leave mushrooms in water for 30 minutes. Drain and cut into thin pieces. Sauté diced onion, press-crushed garlic, and ground beef. Fry everything until the meat is done.

2. Mix the meat with 4-5 tablespoons soy sauce, 1 tablespoon rice vinegar, pepper, sweet paprika, and mushrooms. Mix well and sauté.

3. Now, crack eggs into the meat, add chopped chives (2–3 tablespoons), mix well, remove from heat, and let cool.

4. Each sheet should soak for 10 seconds in warm water before stuffing. After taking the sheet from the water, pack it, wrap it like a croquette, and set it on a baking sheet with baking paper.

5. Sprinkle olive oil or oil on the complete tray of spring rolls and bake at 392 degrees F for 20 minutes.

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