Vegetarian spring rolls (vietnam)

Name: vegetarian spring rolls (vietnam)
Cook time: 20 min
Total time: 140 min
Yield: 10
Cuisine: Asian
Ingredients: oil for frying; 100 g root; 100 g zucchini; 4 twigs fresh mint; 50 g peanuts; 5 sheets filo puff pastry (frozen), thawed; oil; 50 g bean sprouts

A tasty asian recipe. The vegetarian snack contains the following ingredients: oil for frying, carrot, zucchini, mint, peanuts, filo puff pastry ((frozen), thawed), oil and bean sprouts.

Ingredients

Kitchen Stuff

frying pan

Directions

Delicious crunchy vegetables are hidden in these spring rolls.
Heat frying oil in a deep fryer to 180 ° C.
Grate the carrot and zucchini into coarse flinters.
Slice the leaves into the fresh mint sprigs and finely chop the peanuts.
Cut the sheets of filo pastry in half lengthwise.
Brush the edges of the dough thinly with oil.
Divide the carrot, zucchini and bean sprouts in small mounds over the undersides of the dough bars.
Sprinkle the vegetables with the peanuts, mint, salt and pepper to taste.
Fold the sides of the dough over the filling and roll the dough up; stick the edges with some oil.
Fry the spring rolls around golden brown in 2-3 minutes.
Serve sweet chilli sauce for dipping..