This spring rolls Vietnamese dish. Rolls can be made with any filling, vegetable, meat, fish. Serve them with sauces for dipping, the simplest
sauce, soy sauce with rice vinegar and sugar cane or soy sauce with the addition of peanut butter and lemon juice. You can also buy ready-made sauce of sweet and sour spring rolls, spicy. So how do you like the most.
- 24 rice paper art
- 150 g mushrooms, diced
- 1 onion, diced
- 1 carrots, cut into thin bars
- 100 g of spinach
- 2 cloves of garlic, chopped
- 2 tablespoons of fresh ginger root, grated
- 2 tablespoons sweet soy sauce
- 2 tablespoons soy sauce salt
- 3 tablespoons of peanut butter
- 500 g rice noodles, cooked
- pinch of chilli
- 2 tablespoons of fish sauce
- Fry onion, add mushrooms, ginger, garlic, cook until the liquid reduce.
- Add carrots, Sauces, chilli and fry for a while. Remove from heat, add peanut butter, mix.
- Rice noodles should pour boiling water before and after 5 minutes, then drain, cut into small pieces. Make stuffing, everything thoroughly and if necessary, season to taste.
- For flat-bottomed bowl pour hot water, rice paper insert for several seconds in the water, put on a cloth kitchen. For cake impose a spoonful of stuffing, wrap the cake for the filling and wrap tightly enough to half, then wrap the edges to the center, Close to the end. Wrap spring rolls like pancakes on croquettes.
- Finished rolls put on a greased tray with oil, at work, you can cover them with a damp cloth to avoid obsychały. In a saucepan or deep skillet, heat the oil (about 2 cm depth ) Gently fry the spring rolls golden brown, making sure not to put too much at once, because they will stick together. If you want to be very crispy spring rolls should be put a second time, this time for oil to more hot. After removing the oil rolls lay on paper towel to ociekły from fat.