Friday, 14 March 2014

Vegetable Spring Rolls

500gr. Fillo Pastry
3-4 carrots grated in the big scale cheese grater
1&1/2 cups sliced cabbage
2 small red onions chopped
2 cups bean sprouts
1/2 pack rice noodles
3 tablespoons soy sauce
salt and pepper to taste, optional
2 tablespoons oil for stir-frying
4 to 5cups oil for deep-frying, as needed

For the sauce:
1/2 cup vinegar
1 cup sugar
1 cup tomato juice
2 tablespoons sliced fresh ginger
1 carrot sliced
1 red bell pepper sliced
1/2 cup pineapple juice
1/2 cup orange juice
2 tablespoons soy sauce
1 teaspoon salt

Combine all ingredients (except for Fillo Pastry) in a large mixing bowl. Prepare rice noodles as instructed on the package and put them to the mixing bowl too. In a wok or in a deep frying pan put 2 tablespoons of vegetable oil and saute the mix for 5-6min. in high fire. Cut the fillo pastry in the middle and again in the middle. Take one fillo and put a large tablespoon of the mix in the top middle and make a roll (seal the end with water on your fingers). Deep fry the rolls until gold and crunchy. Put the rolls on a piece of absorbent paper and start making the sauce. 
In a frying pan put 2 tablespoons of vegetable oil and saute the ginger the carrot and the pepper until the vegetables are softened, in that mix put the rest of the ingredients and boil them for 10-15min. until are combined.
Dip the spring rills to the sauce before every bite!

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