Spring rolls – Asian Food
Title: Spring Rolls
Cook Time: 45 minutes
Level: Medium
Serving: 4
Everybody loves spring roll and with this recipe as easy preparation will certainly not need any more of a Chinese restaurant. Traditionally, meat is used but the truth is that with soybeans (soy) and we needed the protein and are lighter and healthier.
Ingredients:
- 250 g. cabbage or cabbage
- 1 leek
- 1 medium onion
- 100 g. mushrooms
- 4 tablespoons of sprouts of soy (soybeans)
- 2 medium carrots
- Ginger powder
- Salt and pepper
- Oil
- Soy sauce
Directions:
For the Dough:
knead 100g flour (with water, a pinch of salt and two tablespoons of oil). Must be good light so you can stretch well.
Let the dough rest for about 30 minutes and then stretch them to roll up the dough.
We can cut this sheet into four rectangles or base for the spring rolls.
Assemble the rolls:
Wash vegetables and cut into thin strips.
Put a little oil in a wok or a skillet and cook the vegetables for a couple of minutes. Should be crisp.
Finally add the sprouts and soybeans (soybeans), a pinch of ginger, pepper and salt.
Let the vegetables cool on a plate.
Divide the filling of vegetables or rectangles foundation for spring rolls.
Take care not to fill them too and not leave the filling in the sides.
Before closing at all, wet the end with a little water to close or seal the spring rolls. Sealed by both sides. Some people do it “painting” the spring rolls with egg yolk.
The fry in plenty of oil (possibly olive oil) until well browned and then drain with a cloth or absorbent paper towel.
Personal suggestion: We can serve alone or with a few drops of soy sauce on top. The truth is that the spring rolls are hundreds of variations in the background as people put more ingredients that you like or who is at that time.
