Crispy Vegetable Spring Rolls
I personally adore Chinese food, and every time I am more pleasantly surprised when I see that in their kitchen there are new and very interesting treats as healthy and tasty dishes. I intend to dedicate my pages to them because believe me, they make it really tasty and juicy. One of my favorite traditional Italian dishes are spring rolls, and I really don't know a single person who doesn't like them, at least here in Italy. They are prepared very simply and in a short time you will have a rich table of these wonderful vegetable rolls. Follow recipe.
Ingredients: simple, total time: 40 min, 10 servings
10 spring roll wrappers
2 Tablespoon oil
60 g carrots
60 g kohlrabi
60 g Shimeji mushrooms
60 g shredded fungus
60 g snow peas
2 Tablespoon oyster sauce
1 teaspoon soy sauce
pinch of salt
pepper to taste
a little sesame oil
60 g vermicelli pasta
1 teaspoon cornflour plus 1 Tablespoon water
Glue for Rolls
2 Tablespoon flour
3 Tablespoon water
Original Crispy Vegetable Spring Rolls
Chop the mushrooms into small pieces and put them aside, also the vermicelli paste must be cut into several parts about 5 to 6 cm long. Cut the rest of the vegetables into thin strips, except for the Shimeji mushrooms.
Combine the oil for frying in a wok pan and add the chopped carrots into strips, fry them for a few minutes, then add the kohlrabi, then the shimeji mushrooms, then the black mushroom fungus, and the chopped green beans into strips, then add the sauces and spices and the oyster sauce, mix it all well and fry for a few minutes, then add the vermicelli paste and mix again. When the paste has become transparent and the vegetables have softened, add the cornstarch mixed with water and stir, cook for another 10 seconds and turn off the heat. Remove the filling to a plate.
Take the dough for rolling the rolls and place it on the worktop with the filling next to it.
Turn the thin dough into a rhomboid shape, put the filling near the very bottom of the dough and twist the roll to the middle, then cover the right and left ends like an envelope, and continue a little further to the very top, take the glue and stick the ends of the roll, twist and put it on a plate. Repeat this with the rest of the material.
Turn on the wok pan and pour plenty of oil for frying, wait for it to heat up well, then put the rolls to rust for about 2 to 3 minutes and take them out on a kitchen towel to absorb the remaining fat. Serve the rolls with some spicy chili sauce or soy sauce. Enjoy the bites.
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