| Time | Servings | Difficulty |
|---|---|---|
| 00:55 | 1 | Way |
Introduction
Spring rolls (Chinese spring rolls) are fried bites topped with vegetables. The version I offer is a vegetarian recipe.
1 portion corresponds to about 15 spring rolls.
The extra thing:
- There are small round plastic trays which make shaping spring rolls a lot easier, they are available in Asian supermarkets. They reduce the use of absorbent paper.
- Serve with large green salad leaves, fresh mint and store-bought spring roll sauce.
- Use a julienne grater.
Ingredients
| 2 tbsp peanut oil | |
| 15 sheets for spring rolls | |
| 1 egg | |
| 200 g carrot | |
| 20 g black mushrooms dried | |
| 0.5 tsp brown sugar | |
| 2 tbsp salty soy sauce | |
| 22 cl water | |
| 2 tbsp cornflour | |
| 100 g bamboo shoots | |
| 50 g rice vermicelli | |
| 1 clove of garlic | |
| frying oil |
Instructions
|
1
|
Rehydrate the black mushrooms and the rice vermicelli separately as indicated on the package (up to 1 hour).
Drain and finely chop the mushrooms. |
|
2
|
Drain the bamboo shoots, cut them into julienne, then blanch them for 1 minute in a saucepan of boiling water. Drain and set aside.
|
|
3
|
Break the egg into a bowl and beat it into an omelet.
Heat a pan containing 1 tablespoon of oil over high heat and cook an omelet. When the omelet is done, remove it from the pan and cut it into thin strips. Reserve. |
|
4
|
Peel and chop the garlic. Set aside.
Pour a tablespoon of oil into the wok and bring to high heat. Brown the garlic for 1 minute over high heat then add the bamboo shoots, black mushrooms and carrots. |
|
5
|
Mix and cook for 2 minutes, pour 10cl of water, cover and cook for 10 minutes.
|
|
6
|
Add the vermicelli.
In a bowl, dissolve the cornstarch in 12cl of cold water. Pour this mixture into the wok so that the preparation thickens. Cook for 2 minutes and add the omelet strips. Season, let cool and set aside. |
|
7
|
Heat the oil in the deep fryer to 185 ° C.
Make the spring rolls: in a gratin dish, pour lukewarm water. Place each sheet of rice for 5s. Place the rice paper on a sheet of absorbent paper. Place a little stuffing 1cm from the edge towards you. Fold up the sides and roll the roll on itself. To book. Continue until all the stuffing is used up. |
|
8
|
Fry the spring rolls for a maximum of 5-10 minutes.
Drain, place on absorbent paper. To serve. |
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