I love Asian food, that is why I wanted to share with you this spring rolls recipe. This is a vegetarian version of spring rolls, with only vegetables inside, but feel free to add chicken breast or prawns. The cooking time of the spring rolls is quick so the more important thing is to cut the ingredients into thin slices otherwise there are going to be too hard.
Preparation time: 10 minutes
Cooking time: 4 minutes each
Ingredients (for 15 spring rolls):
- 15 rice leaves
- 2 carrots
- 1 courgette
- 5 mushrooms
- Fresh parsley or coriander
- Ginger powder, coriander powder, paprika
- Salt, pepper
Heat some water in a bowl.
In the meantime, peel the carrots, courgette and mushrooms and cut them into thin slices. Put the vegetables into a bowl and mix them with the spices and the fresh coriander or parsley. Season with salt and pepper.
Once the water is hot, dip on rice leaf into it to make it soft. Put the rice leaf on a plate and place the vegetables stuffing in the middle.
Refold the left and right extremities of the rice leaf on the stuffing. Then refold the back extremity on the stuffing and roll the rice leaf with the stuffing inside until the bottom.
Repeat the rice leaf stuffing operation until you are running out of stuffing.
Once all the spring rolls are ready, fry them into a pan with a bit of oil.
Tips: Try to eat the spring rolls rolled into a leaf of salad and a leaf of mint, and dip them into soy sauce. It’s delicious!
Special note for my friend Jephtee: if Iliana can do it, you can do it
Celine’s top: Mango, earrings: Obama silver from Erika Pena. Iliana’s dress: Orchestra