Spring rolls with vegetables. Fried spring rolls, homemade recipe

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Spring rolls- This is a recipe for Asian cuisine, China is considered the birthplace of this dish, but it is also very common in Japan, Korea, and Vietnam. This is one of the dishes that are traditionally prepared purely from vegetables (of course, there are other options). That is, this is a completely lean (vegan) recipe. You can make vegetable spring rolls, by and large, from anything. A set of vegetables can be quite diverse. The main thing for them is rice paper or rice pancake. You can buy them at almost any "all for sushi" store. Below we offer a recipe for spring rolls made from vegetables traditional for our region: cabbage, carrots and celery. The cooking process consists of several parts, but in itself is quite simple, although it takes time. And for lovers of Japanese cuisine, we recommend.

Ingredients

• - 10 sheets
• White cabbage - a quarter of the velka
• Carrot - 1 pc.
• Celery - 0.5 root
• Spices to taste: curry, shichimi*, lemongrass, turmeric, lemon/orange zest, shamballa(fenugreek)
• Olive oil (or other vegetable oil) - a few tablespoons for frying

How to make spring roll filling

How to wrap spring rolls in rice paper - step by step instructions with photos

1. Rice paper is very fragile, so it must be handled with care.
2. It is necessary to pour hot water into a wide container (one in which rice paper would fit flat, a deep baking tray is well suited), not boiling water, so as not to burn your hands.
   
   
3. Put a few paper napkins on the table or on the board, it will be convenient to spread rice paper on them.
4. The spring roll filling should be ready and cooled down a bit. Put it next to it so that it is convenient to apply.
5. After everything is prepared, you can start wrapping the spring rolls in rice paper.
6. Carefully take one sheet of rice paper and place it across the entire width in hot water. From temperature and moisture changes, it can begin to curl, so it is important to dip it into the water quickly.
   
   
7. Once wet, rice paper becomes very plastic and somewhat rubbery. It is no longer fragile, but acquires a new quality. It can slip very easily.
8. Carefully take the wet rice paper by the corners and remove it from the water container, let the water drain for a few seconds.
   
   
9. Spread rice paper neatly and evenly on pre-prepared paper towels.
   
   
10. Put about two tablespoons of pre-prepared filling on rice paper
    
    
11. Roll up the filling and rice paper as shown in the photo below.
    
12. Do the same with each of the 10 sheets of rice paper, or until you run out of stuffing.
    
    

The next step is to fry the spring rolls.

How to cook fried vegetable spring rolls - the last step, roasting

Sauce for serving spring rolls

We have already said that spring rolls are usually served with a fairly salty sauce, so the filling is not salted. Below are a few options for sauces that you can serve spring rolls with.

• The simplest sauce is soy sauce. Dilute it with cold boiled water in a ratio of one to one.
• You can also make a sauce based on sour cream and soy sauce. Mix two parts sour cream and one part soy sauce until smooth (eg 100 ml sour cream and 50 ml sauce).
• You can prepare sweet and sour tomato sauce in advance. Saute chopped tomatoes for 15-20 minutes. Add spices to taste: black pepper, hot pepper, salt and a little water. Puree the tomatoes with a blender, adding 1-2 tablespoons of lemon juice and 1-2 tablespoons of sugar.
• Also very good with spring rolls is walnut sauce (made on the basis of cashews and sesame), which can be bought ready-made in Chinese food shops or sushi stores.

If you love Asian cuisine, then try cooking

A little history of Asian cuisine

Do you know that in Asia, without rice, and without fish, too? Shops are filled with an abundance of all kinds of spicy, sweet and sour-sweet sauces, and Asians eat all this with great pleasure. Spring Rolls - none other than: stuffed pancakes in translation. Today we will talk about them. Spring pancakes are served for the Spring Festival in China, and are also considered a ritual treat for the Chinese New Year. Spring rolls can be divided into two types: natural in quotes and fried spring rolls. The second option is Nem pancakes, beloved by the Vietnamese, but we will talk about them in the next review - the heading "Cuisines of the World", the section "Asian Cuisine".

The basis for the preparation of our rolls will be considered sheets of rice paper. Looking at these corrugated and rather brittle cakes, the question arises: “How are such “charm” made and is it edible?”. Rice paper is edible! It is prepared from rice dough by drying on mats - hence the pattern on the surface. The filling for spring rolls can be different. Well, a small excursion was held, and now the recipe.

Spring roll ingredients

• Rice paper - 1 pack;
• Salted red fish (salmon or pink salmon) - 300 grams;
• Leaf lettuce - 20 grams;
• Noodles "Funchoza" - 10 grams;
• Bulgarian pepper - 1 pc.;
• Fresh cucumber - 1 pc;
• Soy sauce - for serving.

Spring rolls - recipe with photo

1. We prepare products for Asian pancakes stuffed with vegetables and red fish. You will need: glass noodles and round sheets of rice paper, which are bought at the supermarket or ordered online. Be sure to stock up on greens and vegetables - fresh cucumber, carrots, bell peppers and your favorite leaf lettuce. We use any red fish - we have salted pink salmon.
2. We pass the pre-peeled carrots through a grater for Korean carrots. Put in a bowl.

   

3. We cut the red fish into elongated crowbars. We use lightly salted pink salmon, home-salted and certainly in the form of boneless fillets.

   

4. We chop cucumbers and bell peppers into strips or sticks, but always thinly. We can’t do without cucumbers, because spring rolls with vegetables are perfect with cucumbers.

   

5. So, the main components of the filling are prepared, let's start rolling the pancakes. Pour warm water into a tall bowl or plate under the first. We dip the rice paper, but so that the edges soften first, and then the middle. You need to wet a kind of dough for spring rolls very quickly, otherwise everything will stick together faster than you stuff them. Do not worry if your first pancake comes out lumpy in Asian cuisine. Such is their share of these pancakes, regardless of nationality.

   

6. We continue. We transfer a slightly limp circle of paper to a mat or towel to absorb excess moisture. In the middle, closer to the bottom edge, lay out a part of the vegetable slices. We do everything quickly - an important point. We repeat: the paper softens at lightning speed.

   

7. Add the rest of the filling. Plus funchose (rice noodles), which must first be poured with hot boiled water for a couple of minutes, put in a colander, and then chopped with scissors.

   

8. We twist spring rolls according to the principle of forming ordinary cabbage rolls.

   

9. We spread on a flat dish, but at a distance from each other. Asian pancakes tend to stick together. A mandatory addition to the dish is fish or soy sauce (as in our case).

   

10. We serve spring rolls with vegetables and red fish for a snack. Oh, how good they are in the context. A real spring dish that can also remind you of the gentle Asian sun on a winter evening.

    

Variations of the dish

• Stuffed with shrimp, mango and lettuce, Asian pancakes are a gourmet fairy tale.
• Fried spring rolls stuffed with minced meat are cooked in a frying pan in sunflower oil. This is also quite an interesting dish, very tasty and unusual.

Benefits of spring rolls

Asian rice paper pancakes are healthier than stuffed Russian pancakes, right? They are less caloric and suitable for everyone who wants to lose those extra pounds. A huge amount of vitamins contains dried rice dough, as well as a whole complex of minerals: iron, sulfur, chromium, chlorine, iodine, zinc, potassium, selenium, calcium, manganese, magnesium, copper, boron, fluorine, cobalt, silicon, aluminum, nickel, sodium , phosphorus, etc. All this in one almost transparent sheet.

It is also interesting that rice paper is edible for everyone without restriction, however, its taste is quite peculiar. Spring rolls are definitely an amateur dish. But, gentlemen, culinary experimenters, if you have come to visit us, then you should try them! KhozOboz will gladly accept your any feedback about the received dish.

Summer is the time for toned figures and slender legs. So, it's time to cook something fresh and light in the summer. For example, spring rolls are the signature dish of oriental chefs. They are sure to please fans of Asian cuisine, and just lovers of tasty and healthy food.

Spring rolls: what is it?

In the countries of Southeast Asia, spring rolls are called a whole group of cold snacks wrapped in a pancake, rice paper or other thin dough. Fillings can be very diverse: from fish and meat, to berries and fruits. These pancakes can be eaten raw, as an appetizer or main course, or grilled until golden brown.

Traditionally, rice pancakes are served with soy, fish or peanut sauce. Although this is not at all necessary - spring rolls, by themselves, are very tasty. We invite you to take a short culinary journey without leaving your home and get acquainted with the most popular spring roll recipes from different countries.

Vietnam: shrimp spring roll. Recipe

Compound:

1. Boiled shrimp (large) - 100 pcs.
2. Funchoza (rice noodles) - 50 gr
3. Carrot - 1 pc.
4. Cucumber long - 1 pc.
5. Parsley or cilantro - 3-4 sprigs
6. Mint (optional) - 3-4 sprigs
7. Lettuce leaves - 6 pcs.
8. Rice paper - 8-10 pcs.

All ingredients for spring rolls, including rice paper, can be found on the counter of any major supermarket.

Cooking:

• Pour half a pack of funchose (about 50 g) with boiling water and leave for 10 minutes. Then drain the water.
• If you like spicy dishes, you can season rice noodles with a special funchose sauce.
• Wash the cucumber and carrots, peel and cut into strips. Cut parsley and mint with a sharp knife: mint - very finely, parsley - medium.
• Cut lettuce leaves into 4 parts. Traditionally, chefs use iceberg lettuce, but it can also be replaced with Chinese cabbage.
• Dip the rice paper in cold water for a few seconds. Try not to overexpose, otherwise the paper will simply fall apart in your hands.
• Place the soaked leaf on a cutting board. Wait 10-15 seconds for it to dry, and start spreading the filling on the bottom of the sheet.
• Stepping back from the edges by about 5 cm, lay out alternately: 2 shrimp, 1 tbsp. l. cucumbers, 1-2 tbsp. l. carrots, ½ tsp. parsley and the same amount of mint, if you use it. Place ¼ lettuce on top.
• Roll up like a regular pancake. If desired, you can lightly deep-fry it. Serve immediately as rice paper dries fairly quickly. For the same reason, it is better to make one rather than several rolls at the same time.

Cooking spring rolls with chicken and shrimp from Thailand

Compound:

1. Chicken breast - 150 gr
2. Shrimp boiled-frozen - 150 gr
3. Carrot - 1 pc.
4. White cabbage - 100 gr
5. Bean sprouts - 100 gr
6. Garlic - 2 cloves
7. Funchoza - 50 gr
8. Soy sauce - 2 tbsp. l.
9. Rice paper - 6-8 pcs.
10. Vegetable oil - for frying

Cooking:

• Pour boiling water over funchose and leave for 10 minutes. Then drain the water and rinse the noodles under running cold water.
• Cut the chicken breast into thin long strips. Remove the head and intestinal vein from the shrimp, rinse the shrimp under running water.
• Chop carrots and cabbage into strips. Crush the garlic with the flat side of a knife blade, then mince.
• In a skillet, heat 1-2 tbsp. l. vegetable oil. Put the garlic and fry very quickly (no more than 30 seconds).
• Add the bean sprouts, cabbage, and carrots to the pan. Fry everything together for 1 min. Then move the vegetables aside and add the chicken. Roast for 1 more minute.
• Add shrimp, stir and cook, stirring constantly, 1 minute. Pour the soy sauce into the pan, put the noodles, mix well and immediately remove from heat. Let the stuffing cool down well.
• Dip rice paper in cold water for a few seconds, then place on a cutting board.
• Put the cooled filling, fold the sheet into an envelope and fry on both sides in the remaining oil until golden brown.

Japanese spring rolls with fish and Tofu

Compound:

1. Trout or slightly salted salmon (fillet) - 150 gr
2. Tofu cheese - 100 gr
3. Noria algae - 3-4 sheets
4. Cucumber long - 1 pc.
5. Avocado - 1 pc.
6. Parsley or cilantro - 4-5 sprigs
7. Soy sauce - 1-2 tbsp. l.
8. Rice paper - 6-8 sheets
9. Sesame seeds

Cooking:

• Cut the fish fillet into long thin strips. Cut the tofu into squares. Cut the nori sheets into 2 pieces.
• Peel the cucumber and avocado, cut into thin strips. Finely chop the parsley (cilantro) with a sharp knife.
• Moisten a sheet of rice paper with water and brush lightly with soy sauce. Place half a sheet of nori on the edge of the paper, then the rest of the ingredients in this order: fish, cheese, cucumber and avocado.
• Top with herbs and sesame seeds. Fold the roll into a tight envelope and cut diagonally. Serve with fish or soy sauce.

Dessert spring rolls with fruit and cottage cheese

Compound:

1. Rice paper - 6-8 sheets
2. Cottage cheese - 250-300 gr
3. Bananas - 1-2 pcs.
4. Kiwi - 3-4 pcs.

Cooking:

• Peel the fruit and cut into strips or cubes. Mash the cottage cheese well with a fork. You can add some sugar to it if you like.
• Place a sheet of rice paper on a work surface and dampen with water. Put the cottage cheese on the sheet, place the fruit on top.
• Roll the rice paper into a tight envelope and cut diagonally. You can serve dessert spring rolls, after sprinkling them with grated chocolate.

How to make fish sauce for spring rolls?

Compound:

1. Soy sauce - 2 tbsp. l.
2. Fish sauce - 1 tbsp. l.
3. Chili sauce (sweet) - 2 tbsp. l.
4. Sesame oil - ½ tsp
5. Ginger - 1 tsp

Cooking:

• Fish sauce is very easy to make. To do this, mix soy and fish sauces, add a little chili sauce and sesame oil.
• Grate the ginger root on a fine grater, add to the mixture and mix. If the sauce is too salty, dilute it with water.

Recipe for walnut sauce for spring rolls

Compound:

1. Boiled water - 1 tbsp.
2. Peanut paste - 4 tbsp. l.
3. Soy sauce - 4 tbsp. l.
4. Sesame oil - 2 tsp
5. Rice wine mirin (optional) - 2 tsp
6. Rice vinegar (can be replaced with apple) - 3-4 tsp.

Cooking:

• Place peanut butter in a small saucepan, add 1/3 tbsp. water, stir and put on low heat.
• Add another 2/3 tbsp. water and cook, stirring constantly, until the liquid has evaporated. As a result, you should get a mass of medium density.
• Remove saucepan from heat, add soy sauce, vinegar, sesame oil and rice wine if using.
• Stir the sauce thoroughly, cool, sprinkle with roasted sesame seeds. To give a more spicy taste, grated apple or a little garlic is sometimes added to the sauce. You can also try.

See the recipe for the dish with a photo below.

Nam spring rolls are one of the most popular dishes in Vietnam - these are rice paper rolls with a delicious filling inside. Usually these Vietnamese stuffed pancakes are deep fried - the fried version of the dish is called Nam Run. There are other cooking options, without roasting (raw Nam or grilled). Nam snack is eaten, cut into small pieces, dipping each roll in a special sauce.

In one form or another, rice paper rolls are present in many national cuisines of Asia. In China, Japan and Thailand, spring rolls wrapped in rice paper are also popular. By spring rolls, they usually mean a vegetarian version of rolls, stuffed with rice noodles, cabbage and other vegetables. Vegetarian spring rolls came to us from Japanese cuisine.

Vietnamese spring roll recipe

In Vietnam, these pancakes are usually fried in oil, sometimes grilled over charcoal, and rarely eaten raw. Today we will cook exactly fried rolls, the most common variant of Nam snack in Vietnam.

The filling of such rolls can be different, at your discretion. Most often, the Vietnamese prepare their Nam pancakes stuffed with rice noodles with minced pork, mushrooms, bean sprouts and vegetables. There is a variant of gourmet spring rolls with shrimp, noodles and herbs. I chose the following filling: mushrooms + chicken, noodles and vegetables. It turned out very tasty!

For cooking we need:

• rice paper 1 pack;
• thin rice noodles 200 grams;
• 200 grams of chicken fillet;
• 100 grams of mushrooms;
• 1 small onion;
• 1 carrot;
• 150 grams of pumpkin pulp;
• vegetable oil for frying;
• spices to taste (ground pepper, turmeric, curry).

Preparing the stuffing for rolls in rice paper

Mushrooms for stuffing rolls can be used in a variety of ways. Fresh champignons, dried shiitake or white mushroom, frozen or marinated. At the time of preparation, I had pickled butternuts in stock. I added them to the filling of spring rolls.

If you have dried mushrooms, they must first be soaked in water for an hour. Then drain the water, rinse the mushrooms and boil for several minutes in boiling water. Thin rice noodles for rolls should also be first soaked in water, and then it can be poured with boiling water, covered with a lid and let stand for 5-10 minutes. Then drain the water, the noodles are ready.

Preparing the filling for rolls - fry onions with carrots and mushrooms

Onion, peel, cut into half rings. Wash carrots and pumpkin, peel and cut into cubes or cubes. First, fry the onions in vegetable oil, then add the carrot pieces, fry for 3 minutes over medium heat. Then add the mushrooms and fry the filling for a couple more minutes, stirring occasionally.

Fry the filling for rice pancakes - chicken, pumpkin, onion, carrots and mushrooms

Chicken fillet for stuffing rolls cut into tiny pieces and combine with spices. I used turmeric and curry powder. Add chopped spicy chicken and pumpkin to the pan. Stir-fry until the meat is done. The chicken breast will turn white when cooked. We try the finished filling, salt and pepper to taste.

The filling is ready. Transfer it to a bowl and let cool until warm. Rice noodles need to be cut and combined with the filling. Now you can start cooking our delicious Vietnamese spring rolls.

How to make Vietnamese Rice Paper Stuffed Pancakes

The technology for making Nem rolls is very simple. Pour water at room temperature into a bowl. We take one sheet of rice paper, dip it in water for 20 seconds. The leaf immediately becomes soft and plastic.

Shake off excess water from it and put the sheet on a cutting board. From one end, lay out a tablespoon of the filling and twist the roll. In the same way, we twist the rest of the rolls until the filling or paper runs out.

In principle, these rolls can be eaten already in such an unfried form - the filling is completely ready, and rice paper is already suitable for eating. I myself saw how the Vietnamese take a leaf of dry rice paper, break off a piece and eat it like chips. Unfried rolls are very tasty. But we still fry them for the sake of completeness of the recipe.

To do this, pour 1-2 fingers of oil into the pan. For deep-frying, you do not need to spare oil. Our rolls should literally “bathe” in oil while frying. Remove excess oil from the rolls after frying with a paper towel.

Fry rice pancakes on both sides in hot vegetable oil for a few seconds. Drain the oil on a paper towel and put the rolls on a dish. This is an incredible treat! Definitely recommend to try vietnamese rolls in rice paper. Bon appetit!

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This practically diet snack has nothing to do with rice rolls, as some might think. Externally, the products look like envelopes filled with various fillings. Try and make rice paper rolls at home.

What are spring rolls

Chinese cuisine is becoming more and more popular with other peoples of the world every day. So, for example, many who love sushi have already appreciated this original dish. Spring rolls are rolled rice spring rolls or flatbreads. You can eat such a delicacy both cold and fried - it all depends on the filling and dough used.

How to cook spring rolls

The beauty of these products is that they can even be pre-assembled (but not fried) and frozen by wrapping with a film. To prepare spring rolls, you need to prepare and process the ingredients for the filling, soak the thinnest sheets of rice dough in water. After that, spread the filling along the edge of the sheet and twist a tight roll. Rolls can be baked or fried as desired.

Spring roll dough

You can buy rice paper sheets or make your own. If you have already decided, then you need to do rice dough for spring rolls like this: grind the cereal into flour, add water, season, knead the mixture until the consistency of thick sour cream. With a brush, smear first one layer of dough on a dry frying pan, and when it dries, immediately spread another one. Take out thin pancakes when the edges are dry. You need to spread the blanks on a flat plate with sides, covering the finished ones with a film. Remember that before baking a new pancake, it is recommended to wipe the pan with a napkin.

Spring roll toppings

Often, meat, seafood or vegetables are laid inside the rolls. However, the fillings for spring rolls must also contain solid vegetables or greens: cucumbers, carrots, celery or bean sprouts, due to which the products have a characteristic “crunch”. All vegetables are cut into thin strips, seafood and meat are stewed. There are also dessert spring rolls with cottage cheese, fruits, berries and fish, which go well with ginger.

Spring roll sauce

In this dish, you need to lay all the products recommended by the recipe. This also applies to spring roll sauce. For example, products will create a unique flavor bouquet in combination with spicy or sweet chili sauce, teriyaki or soy sauce. The combination of soy sauce with orange and lemon juice, mirin and red pepper flakes will be successful for meat rolls.

spring roll recipe

A dish can be made from different products, the main thing is that you like their taste. Check out the recipes below, each offering the best combinations for vegetarians and omnivores. Play one of the spring roll recipes, because the food turns out to be very tasty, and it takes a minimum of time to cook it.

Spring rolls with shrimps

• Cooking time: 8 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 173 kcal.
• Purpose: for a snack.
• Cuisine: Vietnamese.

The appetizer is popular among seafood lovers due to its ease of preparation. Spring rolls with shrimp go well with teriyaki sauce or hot chili sauce - it's up to you to decide. By following the step-by-step instructions, you will be able to roll rolls, even if you do not have special knowledge in cooking and do not know the intricacies of cooking foreign cuisines.

Ingredients:

• mint (or basil) - 1 sprig;
• rice paper - 1 pack;
• green beans - 100 g;
• iceberg lettuce - 1 bunch;
• avocado - 1 pc.;
• funchose noodles - 1 pack per 200 g;
• boiled shrimp - 400 g.

Cooking method:

1. Soak the rice paper by dipping each sheet into the water one at a time. Put them on a towel
2. Stepping back from the edge of the leaf, spread out mint, green beans.
3. Peel the boiled shrimp, cut in half, put them on the sheet too.
4. Hold the funchoza for 5 minutes in boiling water, drain, put it on top of the shrimp.
5. Cut avocado into strips, put next to the noodles.
6. Cover the ingredients with lettuce leaves.
7. Twist the blanks tightly, eat, dipping into the sauce.

Spring rolls with chicken

• Cooking time: 55 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 186 kcal.
• Purpose: for a snack.
• Cuisine: Chinese.
• Difficulty of preparation: medium.

The beautiful products that you see in the photo are Asian spring rolls - pancakes, symbolizing the onset of spring. Cooking spring rolls with chicken involves the use of a filling consisting of young vegetables and chicken breast, which are wrapped in filo puff pastry. Pancakes can be fried, but it is better to bake, as the recipe recommends.

Ingredients:

• filo dough - 250 g;
• zucchini - 1 pc.;
• ham - 100 g;
• bean sprouts - 150 g;
• soy sauce - 1 tbsp. l.;
• sweet and sour sauce - to taste;
• green onion - 100 g;
• carrots - 2 pcs.;
• sherry - 1 tbsp. l.;
• chicken breast - 300 g;
• oil - 4 tbsp. l.

Cooking method:

1. Boil chicken fillet, cut. Cut the ham too.
2. Grate zucchini with carrots, chop green onions.
3. Transfer ingredients to a frying pan with hot oil, add bean sprouts, sherry, soy sauce. Put everything out so that the liquid evaporates. Cool the filling well.
4. Pour 50 grams of oil into a cup, dip a brush, grease each piece of dough. Put 1.5 large spoons of filling on each piece, start wrapping them one by one, while also smearing all sides.
5. Lubricate the prepared rolls again, put on a baking sheet, put in the oven for 15 minutes.
6. Serve with sweet and sour sauce.

Spring rolls fried

• Servings: 5 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: for a snack.
• Cuisine: Chinese.
• Difficulty of preparation: easy.

Rolls made according to this recipe will replace pies or pancakes with meat, because they are much faster to cook. Fried spring rolls can be served long or cut into small pieces - so their appearance will be more aesthetic. Remember that before you start wrapping the rolls, the filling must be fried in a pan until cooked.

Ingredients:

• minced meat - 250 g;
• garlic - 1 clove;
• pepper, salt - to taste;
• onion - 1 pc.;
• rice paper - 10 sheets;
• cabbage - 100 g;
• parsley - a bunch;
• carrots - 1 pc.;
• oil - 50 ml.

Cooking method:

1. Prepare the ingredients: chop the onion finely, chop the carrots and cabbage, chop the greens with garlic finely with a sharp knife.
2. On a preheated brazier, fry the minced meat, put all the vegetables to it, salt, season the mass. Cover the dishes, simmer the contents for 10 minutes. Sprinkle with herbs before removing from heat. Cool the filling.
3. Put a soaked sheet of edible paper on the fabric, put the filling on the edge, wrap everything with a roll.
4. Fry the prepared spring rolls until a crust appears, serve.

Spring rolls with vegetables

• Cooking time: 25 minutes.
• Servings: 1 person.
• Calorie content of the dish: 1500 kcal.
• Purpose: for a snack.
• Cuisine: Chinese.
• Difficulty of preparation: easy.

If you're wondering what to have for a bite to eat, then check out this vegetarian version of Asian cuisine. Spring rolls with vegetables, complemented by rice balls and tomato-peanut butter - a very satisfying dish that can become a full meal. The components included in the composition should not be mixed together - balls, pasta and the rolls themselves must be served separately.

Ingredients:

• cashew nuts - 40 g;
• mint leaves - 6 pcs.;
• carrots - 1 pc.;
• rice paper - 3 sheets;
• lime juice - 0.5 tsp;
• soy sauce - 1 tbsp. l.;
• tomato - 1 pc.;
• vegetable oil - 1 tsp;
• round rice - 100 g;
• champignons - 2 pcs.;
• coconut milk - 50 ml;
• peanut paste - 2 tbsp. l.;
• bean sprouts - 200 g;
• sugar - 1 tsp;
• curry paste - 0.5 tsp;
• olive oil - 2 tsp

Cooking method:

1. Immediately put a pot of rice on the fire, not forgetting that you need to boil it in salt water.
2. Finely chop the tomato, fry it in a deep frying pan, where oil is poured and heated. Add curry, coconut milk, purchased or homemade peanut butter. Simmer until the tomato pieces dissolve in the liquid. Finally, add lime juice, soy sauce and sugar.
3. Rub the carrots with a thin straw, pour the sprouts with boiling water for a couple of seconds. Fry cashews, break each in half. Moisten matte sheets of rice paper alternately, place on a towel. On the edge along the sheet, lay out the carrots (distribute so that it is enough for three sheets and leave for frying), bean sprouts, put mint, cashews on top. Roll up the rolls.
4. Grind champignons, fry them together with carrots in oil. Mix the carrot-mushroom mass with the rice that has had time to cool down. Form several pieces of balls from the products.
5. The finished dish can be taken to work or served. Rolls, like balls, can be dipped in sauce.

Spring rolls sweet

• Cooking time: 35 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 146 kcal.
• Purpose: for a snack.
• Cuisine: Chinese.
• Difficulty of preparation: easy.

The option described below will be appreciated by those who cannot imagine their table without a dish for dessert. It is very easy to cook sweet spring rolls at home, and the process takes about 30 minutes at most. Check out the recipe, and you can start making a treat for dessert, because with step-by-step recommendations you will quickly figure out how to make crispy sweet products.

Ingredients:

• ripe bananas - 3 pcs.;
• sesame oil - 50 ml;
• rice paper - 1 pack;
• white or black chocolate - 1 bar per 100 g;
• honey - 50 g;
• lime juice - 50 ml;
• vegetable oil - 50 ml.

Cooking method:

1. Remove the peel from bananas, cut each into three equal parts.
2. Take a deep plate, squeeze lime juice into it, add honey, sesame oil. Mix liquid well. Dip the pieces of bananas in the marinade, leave them inside the plate for 30 minutes, so that each piece is soaked with dressing - this way they will have an indescribable taste.
3. Soak sheets of rice paper by dipping them in cold water for a few seconds.
4. Twist sweet envelopes, and then send the rolls to fry in heated vegetable oil. Each side of the product should have a golden crust.
5. Melt the chocolate, pour over the products laid out on the plate.

Spring rolls - cooking features

The tips below are worth considering for those who want to get the perfect Asian cuisine. So, the features of cooking spring rolls:

1. It is better to cut the vegetables used according to the recipe into thin strips or use a Korean carrot grater for this. Peppers, carrots, cabbage, etc. can be fried a little or put raw.
2. Before forming the rolls, it is necessary to prepare rice paper by lowering the sheets into hot water. You need to get the paper as soon as it softens, and it is better to spread it on a towel, and not on a board.
3. Rice paper rolls are served with sauce, so the filling is not salty. Sauces are used different: soy, sour cream, teriyaki, sweet and sour. However, if you think you can do without additives, then the filling must be salted and peppered.

Video: Fruit spring rolls