Final Level Cube Field

In the kitchen with the chef Viewed: vegetarian spring rolls

Thing As promised, here is the recipe for spring rolls learned during our cooking class , Quy Nhon, some of you seemed to be waiting impatiently. As always with Vietnamese cuisine, which takes time is the preparation of vegetables. The rest is a breeze. Well ... almost!

Ingredients for 4 people (about 16 pieces):

1 package of rice cakes of 16 cm diameter

1 small onion (~ 100 g)

1 sweet potato (~ 150 g)

1 carrot (~ 150 g)

150 g green beans

150 g beansprouts

150 g cabbage

2-3 ears of Judas (~ 50 g)

a yellow egg

2-3 tablespoons flour

soybean oil

salt, pepper and a pinch of sugar to flavor

For the sauce:

4 tablespoons sugar

4 tablespoons Nuoc Mam

4 limes

2-3 cloves garlic 1

chili

Preparation:
Cut vegetables into julienne and sauté 2-3 minutes in a pan with a little oil. Season with salt, pepper, and a pinch of sugar. Let cool.

On a plate, arrange three rice cakes (previously soaked in a few seconds of warm water to loosen them) in concentric circles. Place a spoon of stuffing at one end and sprinkle a little flour around. Fold sides first taking care to trap the filling, then roll.

Finish by brushing with a little egg yolk.

Repeat until all the filling, then fry a few minutes in plenty of oil until golden brown.

Let cool a few minutes on paper towels, the time to prepare Sweet & Sour sauce by mixing sugar, sauce fish, lime juice, garlic and chili, finely chopped. Divide sauce into four individual bowls and serve immediately accompanied by rolls.

Thanks Chief Seen!