Summer rolls – a detailed recipe for cooking. Share with друзьями: 
Time: — Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 85 gr. Vietnamese funchose (cook according to the instructions on packaging)
- 2 tbsp. bean seedlings
- 1 ripe mango chopped into thin strips
- 1 chopped beetroot large beets
- 1 sliced fresh red chili peppers
- 2 handfuls of fresh cilantro (pick with your hands)
- 3/4 Art. chopped unsalted peanuts
- 2 tsp dark sesame oil
- 1 lime juice
- Sea salt
- 20 sheets of rice paper (20 cm in diameter)
- 40 mint leaves
Recipes with similar ingredients: rice noodles, mangoes, beets, chili pepper, lime juice, sea salt flakes, mint, cilantro, Peanut
Recipe preparation:
- Put funchose, vegetables, cilantro and peanuts in a large bowl. Stir with sesame oil and lime juice to give a filling aroma, salt and pepper.
- Pour 3 tbsp into a large shallow bowl. hot water but not boiling water. Place sheets of rice paper one at a time in hot water on 10 sec. Until they become soft, then lay on lightly wet towel. Rice paper is very tender, do not soak it for a long time, otherwise it will tear. Hold while you cook sheets covered so that they do not dry out and do not curl.
- To form the rolls, put a sheet of rice paper on flat surface. Take a small amount of the mixture with funchose and vegetables and put on the bottom third of the sheet. Use less fillings than seems sufficient, because if you put her too lot, then the rice paper will tear. Gently screw the bottom to the filling. Fold the left and right sides, then flip once. Put 2 mint leaves on top, then flip over and roll up to get a dense cigar. Mint leaves should be visible through transparent rice paper. It should turn out 20 rolls. Put the finished rolls on a dish and cover with a damp towel.
