Crispy Spring Rolls
Automatically translated from Romanian. See the Romanian original
Crispy spring rolls with sautéed vegetables (cabbage, carrot, bell pepper), seasoned with ginger and lemon, fried until golden and served with sweet chili sauce or soy sauce.
Ingredients
Method
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Finely shred the cabbage, finely dice the bell pepper, and grate the carrot.
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Sauté everything in a pan with a dash of coconut or sunflower oil.
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When the vegetables have softened, add the sugar, ginger, and lemon juice.
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Mix well and let it cool.
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Lay out the pastry sheets, stacking 3 layers, and cut into 4 pieces.
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Place a teaspoon of the vegetable mixture onto each square of pastry and fold them up.
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Fry the rolls in hot oil for 2 minutes each, until they turn dark golden.
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Serve with your favorite sauce, such as sweet chili or soy sauce.
The story behind this recipe
You might think these are difficult to make, but the effort required for this Chinese recipe is minimal. Preparation time is at most 30 minutes.
For 2-3 servings, you need:
6 pastry sheets
1 small onion
1 medium red bell pepper
1 medium carrot
1/4 medium cabbage
1/2 tsp grated ginger
1 tbsp sugar
1 tsp lemon juice
For serving:
Sweet chili sauce
Soy sauce
Finely shred the cabbage, finely dice the bell pepper, and grate the carrot. Sauté everything in a pan with a dash of coconut or sunflower oil. When the vegetables have softened, add the sugar, ginger, and lemon juice. Mix and let cool.
Lay out the pastry sheet in 3 layers and divide it into 4 pieces. Place a teaspoon of the vegetable mixture on each square of pastry, and roll them up :)
Fry the rolls in hot oil for 2 minutes each (meaning until they become dark golden).
You can serve them with whatever sauce you like. I preferred sweet chili and soy sauce.
Enjoy, my dears!
