Chinese cabbage and ham spring rolls with sesame sauce
Filed under: Appetizers, Collation, Kids-approved, Lunch, Smart choice
Preparation time
Cooking time
Portions
When planning these spring rolls with Chinese cabbage and ham, better double the recipe for the kids' lunches the next day. You'll raise your mom adoration factor a few notches in the process!
ingredients
- 450 g of Olymel Shaved Traditional Cooked Ham
- 8 leaves Chinese cabbage
- 16 strips red pepper
- 16 strips yellow pepper
- 1 carrot, cut into strips
- 1 zucchini, cut into strips
- 250 mL (1 cup) of rice vermicelli
Sesame sauce:
- 15 mL (1 tablespoon) of ginger, chopped
- 15 mL (1 tablespoon) of sesame oil
- 15 mL (1 tablespoon) of soy sauce
- 15 mL (1 tablespoon) of sesame seeds
- 250 mL (1 cup) of chicken stock
- 10 mL (2 teaspoons) of cornstarch
instructions
Spring rolls:
- Bring salted water to a boil in a large pot. Blanch cabbage leaves, then vegetables (cook for a couple of minutes, then let cool).
- Reserve boiling water and use to cook vermicelli for 3 to 4 minutes. Drain.
- Arrange cabbage leaves on work surface and open out.
- Fill cabbage leaves, starting with vermicelli at the firmer end.
- Divide ham and vegetables and place on top of vermicelli.
- Roll up cabbage leaves firmly.
Sauce:
- Mix all sauce ingredients in a small pan and bring to a boil over medium heat. Simmer gently for 3 to 5 minutes.
