Spring rolls – a popular Asian pancake appetizer with a variety of fillings wrapped in thin pastry or rice paper. Spring rolls, or spring rolls, got their name in China, since they have been prepared since ancient times with fresh spring filling vegetables to replace winter food. Cook vegetarian spring rolls with mushrooms, herbs, funchose, hot chili peppers and Asian spices and fry them in oil until golden brown. Serve crispy appetizer with mint sauce and enjoy it. unusual exotic taste.
The author of the recipe is Min Tsai – a professional chef, restaurateur, host and producer of cooking shows
Time: one hour. 30 min. Difficulty: easy Servings: 12 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Spring rolls
- 1 pack (120 gr.) Of funchose (rice noodle), blanched, soaked and chopped
- 1 pack of dough for spring rolls or lumps
- 2 tbsp. chopped shiitake mushrooms
- 1 tbsp. chopped champignons
- 1 tbsp. chopped porcini mushrooms, chanterelles or oyster mushroom (on choice)
- 2 tbsp. julienne leek
- 1 tbsp. bean sprouts
- 1/2 tbsp. hoisin sauce
- 2 chopped serrano peppers
- 1 tbsp. l chopped garlic
- 1 tbsp. l chopped ginger
- 2 tbsp. l rapeseed oil
- 1 tbsp. chopped green onions
- 0.5 tbsp. chopped cilantro
- Salt and black pepper to taste
- Egg mixture for lubrication (1 egg and 0.5 tbsp. Water)
Peppermint Sauce
- 1/4 Art. stripe mint
- 1 tsp Sahara
- 1/4 Art. liquid soy sauce
- Juice 1 Lemon
- Combine all the ingredients in a small bowl.
Recipes with similar ingredients: rice noodles, ginger root, chili pepper, porcini mushrooms, shiitake mushrooms, champignon mushrooms, soy sauce, Hoisin sauce, lemon juice, green onion, mint
Recipe preparation:
- Pour oil into a preheated wok or pan, and then put garlic, ginger and chili. Be careful not to burn vegetables. Add the Hoisin sauce and fry quickly to clean the raw taste. Add mushrooms, leeks and bean sprouts. Salt on to taste.
- Throw in a colander and cool. When the filling has cooled, add cilantro, green onion and funchose. Lay the sheet of dough at an angle to you. Put a small amount of filling below, grease the edges with the egg and roll the bottom corner to the middle. Fold the side edges to the middle and roll the roll to the end.
- Roll all the rolls and deep-fry at oil temperature 175 ° C. until golden brown, about 5 minutes. Serve with Peppermint the sauce.
