Entrante
Restaurant Spring Rolls
45 minPara 12Nutri-Score C€€
C
45 min
45 minRestaurant Spring Rolls
lo que necesita
Ingredientes
vegetable oil (for frying)Despensa60 ml
onion (finely sliced)Frutas y verduras1 pieza
dehydrated garlicEspecias15 g- cornstarchDespensa15 g
cabbage (finely shredded)Frutas y verduras500 g
carrot (julienned)Frutas y verduras100 g- wood ear mushrooms (rehydrated and sliced)Frutas y verduras40 g
- chicken powderEspecias10 g
sugarDespensa10 g- five spice powderEspecias3 g
- yum yum sauceDespensa15 ml
saltEspecias5 g- cooking wineDespensa20 ml
- sesame oilDespensa15 ml
- potato starchDespensa15 g
- spring roll wrappers (cut in half)Despensa12 piezas
por ración
Nutrición
100kcal
- Carbohidratos
- 11 g
- Proteínas
- 2 g
- Grasas
- 6 g
lo que usará
Utensilios
Wok
Sartén
Espumadera
Bandeja de horno
paso a paso
Preparación
- Paso 1
Fry the aromatics
- Heat the oil all around the wok.
- Add the onion, dehydrated garlic and cornstarch.
- Fry for a couple of minutes.
- Paso 2
Add the vegetables
- Add the cabbage and toss.
- Add the carrot and wood ear mushrooms.
- Paso 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.
- Paso 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.
- Paso 5
Cool the filling
- Scoop the filling onto a tray.
- Paso 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.
- Paso 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.
- Paso 8
Fry the spring rolls
- Fry the spring rolls until golden, the filling is already cooked.
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