Spring Rolls… or otherwise vegetable rolls or spring rolls.
An easy and quick snack that can accompany our drink on the terrace, the conversation, the match, even the children's party!
How much easier, then, with whatever vegetable is in our fridge.
For my own rolls I will use - for 50 pieces or one pack of sheet for Spring Rolls
- Half a cabbage passed in the grater
- 2-3 carrots chopped julienne
- 2-3 zucchini cut zucchini
- half fennel cut julienne
- a dried onion cut julienne
- 2 leeks (the white part) cut julienne
- 2 cloves garlic
- bean sprouts the other kind (optional)
- a little ginger
- a little tabasco
- Salt Pepper
- half a teaspoon of cumin
- a little sesame oil
In a non-stick pan, take the onions and leeks and sauté them with the sesame oil. Once they wither, add the rest of our vegetables, stir and add the spices.
Once they wither, remove from the heat and put them in a colander to drain the liquids.
Open the leaves for spring rolls. We put a sheet diagonally in front of us.
Place a small amount of filling on the bottom of the sheet and fold by rolling once.
Then fold the edges right to left.
Wrap our roll and stick the edge with egg white or diluted cornflour.
Fry in hot oil for 2-3 minutes and place on absorbent paper before serving.
I also use this recipe as a base for spring roll variations, such as adding after the filling has cooled and drained, a mix of cheeses. Gives a creamy feel and enhances the taste of vegetables.
You can make many variations, such as adding chicken, bacon or cold cuts, etc.
You can also make a larger dose and make them and place them in a food container by putting a grease gun in each layer so that they do not stick and put them in the freezer.