This original Asian recipe offers the perfect combination of shrimp, vegetables and aromatic spices wrapped in a thin layer of crispy dough. Fried spring rolls will be a great snack for any holiday or just a delicious treat for a family dinner.
Ingredients
- Shrimp (cleared) – 200 g
- Peking cabbage - 200 g
- Carrots - 100 g
- Garlic - 2 cloves
- Green onion - 3 pen
- Soy sauce - 2 tbsp.l.
- Vegetable oil - 2 art.l.
- Sesame oil - 1 tsp.
- Flour - 1 tbsp.l.
- Water - 2 art.l.
- Rice paper - 10-15 sheets
Step-by-step cooking recipe
Cut the shrimp into pieces, carrot into strips and chop the pekin.
Finely chop the green onion and pass the garlic through the press.
Fry the garlic in a spoonful of oil for a couple of seconds.
Lay out the shrimp and brown for a couple more minutes.
Add the vegetables and fry for another minute on high heat, stirring.
Add soy sauce, sesame oil and spices to taste. Fry for another 2 minutes.
Flip the filling into a colander and let cool.
Mix flour and 2 tablespoons of water.
Soak the rice paper according to the instructions, lay out the filling and roll up tight rolls.
To make the edges stick better, moisten them with water and flour.
Fry the spring rolls in oil on all sides until browned.
