Vegetarian Spring Rolls

Method

1. 1

   Preparation of vegetables

2. 2

   Start by washing, peeling and detailing the carrot, mango, avocado and red cabbage in fine julia. Be sure to cut all vegetables regularly. This preparation ensures a homogeneous distribution of the lining when mounting spring rollers.

3. 3

   Cooking vermicelli

4. 4

   Heat a large pot of water. Dip the rice vermicelles into boiling water for 3 to 4 minutes until they become tender. Drain them carefully, then pour them into a bowl. Water with 1 tablespoon of sesame oil to avoid sticking.

5. 5

   Preparation of lining

6. 6

   Transfer cut vegetables, mango, avocado, chiseled mint leaves and vermicelli to a large salad bowl. Add the remaining soy sauce, rice vinegar and sesame oil. Mix the mixture gently to distribute all the ingredients and flavors harmoniously.

7. 7

   Hydration of rice cakes

8. 8

   Fill a large salad bowl or a warm water dish. Dip each cake of rice one by one for about 10 to 15 seconds until it is soft but not too soft. Then place it on a clean, slightly damp cloth to remove the excess water.

9. 9

   Assembly of rollers

10. 10

    On each cake of softened rice, have a portion of garnish in the center. Fold the sides first, then roll firmly and tighten well, to obtain homogenous and well formed rolls. Proceed with each cake until the filling is exhausted.

11. 11

    Rest and storage

12. 12

    Place the rolls made as they are on a tray covered with a damp cloth. Cover the whole delicately with another damp fabric to prevent the rollers from drying out. Let rest in the cool for at least 1 hour before serving.

13. 13

    Service

14. 14

    Present the spring rolls accompanied by a small homemade sauce made with the rest of soy sauce, a trait of rice vinegar and some sesame oil. Offer them cut in half for ease, and possibly add some mint leaves or sesame seeds in decoration.

Nutrition

calories

106

fatContent

2.9

fiberContent

2.3

sugarContent

4.2

sodiumContent

0.68

proteinContent

2

carbohydrateContent

17.6

saturatedFatContent

0.5

Indicative values from the source, for the original recipe.

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