Przystawka
Restaurant Spring Rolls
45 minPorcje: 12Nutri-Score C€€
C
45 min
45 minRestaurant Spring Rolls
czego potrzebujesz
Składniki
vegetable oil (for frying)Spiżarnia60 ml
onion (finely sliced)Warzywa i owoce1 kawałek
dehydrated garlicPrzyprawy15 g- cornstarchSpiżarnia15 g
cabbage (finely shredded)Warzywa i owoce500 g
carrot (julienned)Warzywa i owoce100 g- wood ear mushrooms (rehydrated and sliced)Warzywa i owoce40 g
- chicken powderPrzyprawy10 g
sugarSpiżarnia10 g- five spice powderPrzyprawy3 g
- yum yum sauceSpiżarnia15 ml
saltPrzyprawy5 g- cooking wineSpiżarnia20 ml
- sesame oilSpiżarnia15 ml
- potato starchSpiżarnia15 g
- spring roll wrappers (cut in half)Spiżarnia12 kawałki
na porcję
Wartości odżywcze
100kcal
- Węglowodany
- 11 g
- Białko
- 2 g
- Tłuszcz
- 6 g
czego użyjesz
Przybory
Wok
Patelnia
Łyżka cedzakowa
Blacha do pieczenia
krok po kroku
Przygotowanie
- Krok 1
Fry the aromatics
- Heat the oil all around the wok.
- Add the onion, dehydrated garlic and cornstarch.
- Fry for a couple of minutes.
- Krok 2
Add the vegetables
- Add the cabbage and toss.
- Add the carrot and wood ear mushrooms.
- Krok 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.
- Krok 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.
- Krok 5
Cool the filling
- Scoop the filling onto a tray.
- Krok 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.
- Krok 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.
- Krok 8
Fry the spring rolls
- Fry the spring rolls until golden, the filling is already cooked.
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