vegetarian spring rolls

For 4 people
  • 1 pack (500 g, approx. 70 sheets) Frozen wonton dough
  • 100 g rice noodles
  • 50 g ginger tuber
  • 1 Spring onion
  • 1 carrot
  • 50 g bean sprouts
  • 1 can (s) (300 g Weight) Bamboo shoots in strips
  • 1 pack (200 g) Tofu natural
  • 2–3 Stalk (s) Coriander
  • 1 TL Salt
  • Pepper
  • 1 l deep-frying oil
  • 5 EL Pineapple juice
  • 1 EL Tomato paste
  • 1 EL honey
  • 5 EL soy sauce
  • 1 EL rice vinegar
45 minutes
very easy
1.
Let the wonton dough thaw and carefully peel off approx. 16 dough sheets for spring rolls with a knife. Repackage the rest well and use it for other purposes as soon as possible. Prepare rice noodles according to the instructions on the packet.
2.
Drain and let drain.
3.
For the filling, peel and finely chop the ginger. Clean and wash the spring onions and cut into thin rings. Peel the carrot and cut into thin strips. Wash the sprouts and drain them well. Pour the bamboo strips into a sieve, allow to drain.
4.
Cut the tofu into fine strips. Wash the coriander leaves, pat dry and finely chop. Season the prepared vegetables, rice noodles and tofu with 1 teaspoon salt, pepper, ginger and coriander and knead thoroughly.
5.
Place 4 spring roll leaves next to each other on the work surface. Put 1–2 tablespoons of the filling in each of the left corners, leaving about 4 cm free at the tip. Brush the edges with water. Beat the tip over the filling.
6.
Fold over corners from both sides towards the middle and roll up into a firm roll. Do the same with the remaining pastry sheets. Heat the oil in a saucepan and bake the spring rolls in portions in the hot fat for 4–6 minutes until golden brown.
7.
Pineapple juice, tomato paste, honey, soy sauce andMix the vinegar and serve with the spring rolls.
1 person approx.:
  • 370 kcal
  • 1550 kJ
  • 15 g protein
  • 10 g fat
  • 54 g carbohydrates

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