20 spring rolls
Preparing your own spring rolls difficult? Not at all! It takes some time, but fresh spring rolls are much tastier than spring rolls from the freezer. This recipe is delicious as a starter, snack or side dish. The big difference between Chinese spring rolls and the Vietnamese version is the size. The Chinese version is usually larger and filled more richly than the Vietnamese spring roll. Definitely worth a try!
Step 1: Prepare the spring roll filling
Cut the chicken or pork into small, thin slices and marinate in soy sauce for about 10 minutes.
Prepare the glass noodles according to the packaging.
Grate the carrots and white cabbage. Cut the shiitake into thin strips.
Heat a dash of oil in a wok. Fry the meat until done, then add the glass noodles, white cabbage, carrots, shiitake and bean sprouts. Fry the mixture over medium heat until dry and let it cool.
Step 2: Make the spring rolls
Heat a large amount of sunflower oil to 180 degrees.
Mix the cornflour with the water.
Take a piece of spring roll wrapper and add 1-2 tablespoons of filling to the edge of the sheet. Leave a few inches at the bottom. Then fold the sides to the center and roll the spring roll up to the end. Spread a little bit of the cornflour mixture on the end of the spring roll and close it.
Deep-fry the spring rolls until they are light yellow and crispy.
Serve with your favorite sauce.
慢慢 吃 Man mà chī! ('Eet Smakelijk')
Did you know that Chinese cuisine consists of 'eight large cuisines'? Liyqun tells you more about it!
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