If you love Thai cuisine, now is the time to cook this dish, because there are fresh vegetables and herbs on the shelves of shops: radishes, asparagus, wild garlic. In spring and summer, Thai rolls are the perfect snack.
It is necessary
- - 100 grams of white cabbage
- - 1 carrot
- - 100 grams of legumes
- - 50 grams of rice noodles
- - 2 cloves of garlic
- - 2 tablespoons of soy sauce
- - 8 pieces of rice paper
- - 3 tablespoons of vegetable oil
Instructions
Step 1
Take a medium-sized bowl, put the rice noodles in it and fill it with warm water (not boiling water). Leave it for five minutes, and then put it in a colander. Dry, shorten if necessary, cutting across with a sharp knife.
Step 2
Cut white cabbage and carrots into strips, as thin as possible. We peel the garlic and chop it finely, you can also use a press to press it.
Step 3
Warm up the wok (or frying pan), pour vegetable oil into it and fry the garlic in it for thirty seconds. Then add carrots, sprouts and cabbage, fry for about a minute, while stirring.
Step 4
When the vegetables are almost fried, rice noodles are added to the wok, everything is very carefully mixed. Add the soy sauce and immediately remove the pan from the heat.
Step 5
Soak all the rice paper in a wide bowl, dipping each leaf into cold water for half a minute. After the specified time has elapsed, lay out the sheets on a wide cutting board.
Step 6
Put the vegetable filling in the middle of each sheet of rice paper, about one tablespoon at a time. We roll up tight envelopes.
Step 7
Pour the remaining vegetable oil into the pan and fry the rolls on it, on each side for about a couple of minutes.
Step 8
From the frying pan, we must transfer the ready-made spring rolls to paper napkins or towels and dry them. And only then we transfer them to portioned plates, each with four envelopes. You can serve spring rolls with hot chili sauce.
