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Recipe Vegetarian Side dishes Starters Snack

I made raw spring rolls before, but that recipe was totally different. Caroline's recipe is vegetarian and is briefly fried in the pan first. I did do a few things differently because I didn't have glass noodles and I'm not a fan of Chinese cabbage. I omitted these two ingredients. I also fried the onion and garlic first, then the mushrooms and carrot and added an egg at the end, instead of mixing everything beforehand and frying for the same amount of time.

Recipe

Vietnamese spring roll

A tasty snack is not necessarily unhealthy. These Vietnamese spring rolls are packed with vegetables and are not deep-fried. Delicious as an appetizer, but also for eating on their own.

Course	Appetizer
Kitchen	Vietnamese
Servings	5-6 pieces

Preparation time

Preparation time	30 min
Total	30 min

Ingredients

Rice paper sheets (small, about 10cm in diameter)
Laundry carrots
1 container of chestnut mushrooms
1 onion
Bunch of spring onion
1-2 cloves of garlic
1 egg
Tamari or soy sauce

Vietnamese spring roll

Cut the mushrooms and 4-5 waspes into thin slices. Chop the onion and garlic.
Fry onion and garlic in some olive oil and then add the mushrooms and carrot. Bake until the mushrooms are a bit golden brown.
Meanwhile, finely chop about 3-4 spring on the outs.
Beat an egg and pour it over the vegetable mixture. Meanwhile, scoop over and, when the egg is "cooked", remove the pan from the heat.
Soak the rice sheets one by one in a bowl of hot water until they are just soft enough. Then explain them and scoop some of the vegetable mixture on the rice sheet with a tablespoon. Sprinkle some spring onion over it.
Fold one side of the sheet over the filling. Then fold the sides inwards and roll the skin further. You now have a nice spring roll.
Repeat until the vegetable mixture is on and serve with a bowl of tamari, possibly with chili pepper and spring tui in it.

The last time I rolled spring rolls from rice sheets was a while ago and I had forgotten that it is quite difficult for a while. They don't look fantastic because of that, but I can tell you that she tasted very tasty! While preparing, I had a bit of doubts about that, because it didn't look super tasty. But these Healthy Vietnamese spring rolls were delicious!

If you eat vegan, you can also easily omit the egg; It doesn't taste any less. It is nice to dip the spring roll in some Tamari (gluten -free soy sauce), because otherwise they are a bit faint. In the Tamari you can possibly put a quarter of a red pepper in rings and some spring tui for extra taste.

Cutting boards

Frying pan

Vietnamese spring roll

Preparation time

Ingredients

Vietnamese spring roll

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