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Vietnamese vegetable spring rolls
A tasty asian recipe. The vegetarian starter contains the following ingredients: carrot, cabbage, red pepper, spring onion (3 pieces), snow peas, Japanese soy sauce (250 ml bottle), sesame oil (250 ml bottle), coriander (chopped leaves), salted cashew nuts ((bag 150) g), coarsely chopped), spring rolls ((pack of 40, frozen), thawed), peanut oil and Vietnamese sambal sauce (bottle 100 ml).
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Ingredients
Directions
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Cut the winter carrot into thin strips (julienne) and the pointed cabbage into thin strips. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh into thin strips. Cut the spring onions in rings and the snow peas in strips lengthwise. Put all the vegetables and the red pepper in a colander.
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Bring 2 liters of water to the boil and pour over the vegetables and pepper in the colander. Drain and put in a bowl. Mix in the soy sauce, sesame oil, coriander and cashew nuts.
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Place a spring roll on the work surface with a point towards you. Place 3 tbsp vegetable mixture just below the middle. Fold the tip over it and roll the spring roll up to half the sheet. Fold in the 2 points on the sides. Brush the tip with some water and roll the spring rolls as tight as possible. Make 11 spring rolls.
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Heat the peanut oil in a wokkentot 180 ° C. You can check this with a kitchen thermometer or by putting a piece of bread in it. If that starts to fizz immediately, the fat is hot. Bake the spring rolls with 4 pieces at the same time in 3 minutes per portion golden brown and crunchy. Serve with the sambal sauce.
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Nutrition
500Calories
Sodium0% DV1.530mg
Fat51% DV33g
Protein20% DV10g
Carbs13% DV38g
Fiber12% DV3g
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