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Nicole Graham Holley
Spring roll with filling of noodles and crabstick
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Ingredients
Directions
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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.
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Cut the noodles into large pieces and mix with spring / spring onions, coriander, red pepper and crab sticks (surimi).
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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.
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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.
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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.
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Delicious with chili or soy sauce.
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Nutrition
385Calories
Sodium0% DV0g
Fat22% DV14g
Protein22% DV11g
Carbs18% DV55g
Fiber0% DV0g
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