Spring Rolls - Vegetable Rolls
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Recipe-Ingrediants
Spring rolls, also known as vegetable rolls or rolls of spring, are an easy and healthy snack that can accompany us during a drink on the terrace, a conversation, a match, or even a children's party!
What could be easier than using whatever vegetables we have in the refrigerator?
For my rolls, I will use:
(For 50 pieces or one package of spring roll wrappers)
• Half a cabbage, shredded
• 2-3 carrots, julienned
• 2-3 zucchinis, julienned
• Half a fennel bulb, julienned
• 1 onion, dry, julienned
• 2 spring onions (white part), julienned
• 2 cloves of garlic
• Bean sprouts or any other type (optional)
• A bit of ginger
• A bit of tamari
• Salt and pepper
• Half a teaspoon of cumin
• A little sesame oil
Directions
In a non-stick pan, take the onions and spring onions and saute them with sesame oil. Once softened, add the rest of the vegetables, mix, and add the spices. Once cooked, remove them from the heat and place them in a strainer to drain the excess liquid.
Open the spring roll wrappers. Place one wrapper diagonally in front of you. (Photo) Put a small amount of filling at the bottom of the wrapper. (Photo) Fold it once, rolling it. (Photo) Then fold the edges to the right and left. (Photo) Roll the spring roll and seal the edge with egg white or diluted cornflower. (Photo)
Deep-fry in hot oil for 2-3 minutes and place them on absorbent paper before serving.
I use this specific recipe as a base for variations of spring rolls. For example, I add a mix of cheeses to the cooled and drained filling. It gives a creamy sensation and enhances the flavor of the vegetables.
You can make many variations, such as adding chicken, bacon, or cold cuts, etc. Additionally, you can make a larger batch and place them in a food container, adding a sheet of greaseproof paper between each layer to prevent sticking, and freeze them.
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