Filter
Reset
Sort ByRelevance
Nicole Graham Holley
Spring roll with filling of noodles and crabstick
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the noodles in boiling water with 1 chicken stocking tablet according to the instructions on the package. Rinse under cold water and allow to drain well.
-
Cut the noodles into large pieces and mix with spring / spring onions, coriander, red pepper and crab sticks (surimi).
-
Put 2 sheets of filo pastry on each other for each spring roll, lay 4 in a diamond shape on the worktop and spread the filling over the middle of the sheets.
-
First roll in the side points and then roll up from the bottom up. Stick the edges with a little water and leave them covered with a clean cloth in the refrigerator.
-
Heat 200 ml of sunflower oil and fry the spring rolls in a few minutes until golden brown and crispy. Keep them warm in a lukewarm oven.
-
Delicious with chili or soy sauce.
Blogs that might be interesting
-
35 minSmall dishbutter, shallot, flour, flour, White wine, fish stock, Dutch shrimp, flour, protein, bread-crumbs, oil, parsley, lemon,shrimp croquettes -
10 minSmall dishchickpea, lemon juice, lemon zest, olive oil, dried oregano, fresh mint, garlic,pane con tapenade - chickpeas with oregano and mint -
20 minSmall dishvine tomato, cocktail tomato, sardines, lemon juice, green olive with allspice, anchovy fillet, capers,tomatoes with sardines and olives -
30 minSmall dishbutter, flour, milk, milk, fish stock, egg yolk, mature cheese, Emmental cheese, Dutch shrimp, flour, protein, bread-crumbs, oil,shrimp cheese croquettes
Nutrition
385Calories
Sodium0% DV0g
Fat22% DV14g
Protein22% DV11g
Carbs18% DV55g
Fiber0% DV0g
Loved it