Vorspeise
Restaurant Spring Rolls
45 Min.Für 12Nutri-Score C€€
C
45 Min.
45 Min.Restaurant Spring Rolls
was Sie brauchen
Zutaten
vegetable oil (for frying)Vorräte60 ml
onion (finely sliced)Obst & Gemüse1 Stück
dehydrated garlicGewürze15 g- cornstarchVorräte15 g
cabbage (finely shredded)Obst & Gemüse500 g
carrot (julienned)Obst & Gemüse100 g- wood ear mushrooms (rehydrated and sliced)Obst & Gemüse40 g
- chicken powderGewürze10 g
sugarVorräte10 g- five spice powderGewürze3 g
- yum yum sauceVorräte15 ml
saltGewürze5 g- cooking wineVorräte20 ml
- sesame oilVorräte15 ml
- potato starchVorräte15 g
- spring roll wrappers (cut in half)Vorräte12 Stücke
pro Portion
Nährwerte
100kcal
- Kohlenhydrate
- 11 g
- Eiweiß
- 2 g
- Fett
- 6 g
was Sie verwenden
Utensilien
Wok
Bratpfanne
Schaumlöffel
Backblech
Schritt für Schritt
Zubereitung
- Schritt 1
Fry the aromatics
- Heat the oil all around the wok.
- Add the onion, dehydrated garlic and cornstarch.
- Fry for a couple of minutes.
- Schritt 2
Add the vegetables
- Add the cabbage and toss.
- Add the carrot and wood ear mushrooms.
- Schritt 3
Drain the excess moisture
- Scoop out the water that pools in the middle.
- Return the filling to the wok to remove excess moisture so the rolls don't burst.
- Schritt 4
Season the filling
- Season with chicken powder, sugar, five spice powder, yum yum sauce and salt.
- Add the cooking wine and sesame oil.
- If still wet, add the potato starch.
- Schritt 5
Cool the filling
- Scoop the filling onto a tray.
- Schritt 6
Prepare the wrappers
- Open the wrapper packaging and pull the skins out.
- Cut each spring roll skin in half straight down the middle.
- Fold the peeled skins back into the packet so they don't dry out.
- Schritt 7
Roll the spring rolls
- Place the filling on the wrapper, fold the sides in.
- Brush a little starch on the top edge to seal.
- Schritt 8
Fry the spring rolls
- Fry the spring rolls until golden, the filling is already cooked.
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