Such spring rolls came to us from Vietnamese cuisine, and have already become familiar in Asian restaurants. But at home they are still prepared by a few. And in vain, because there is nothing easier than wrapping the filling in a sheet of rice paper. And the result is so delicious and colorful!
Ingredients
- Rice paper - 6 sheets
- Carrots - 1 piece
- Lettuce - 3 of the sheet
- Funchosa - 30 g
- Red cabbage - 80 g
Step-by-step cooking recipe
Pour the funchosa with boiling water for about 3 minutes – according to the instructions.
Cut the carrots into thin strips, chop the cabbage and chop the salad leaves a little.
Moisten each sheet of rice paper with water so that it becomes elastic.
Evenly lay out the ingredients and roll up tight rolls. The edge can be glued with the same water.
Cut the spring rolls in half and serve with soy or any other favorite sauce.
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