Spring rolls are the thinnest and most crunchy rice pancakes with different fillings. The finished dish turns out to be light and very tasty - a great Asian-style snack.
It is necessary
- - 2 tablespoons of vegetable oil;
- - 3 cloves of garlic;
- - 3 shiitake mushrooms (dried);
- - carrot;
- - a teaspoon of sugar;
- - half a teaspoon of salt;
- - 100 g bean sprouts;
- - several stalks of young green onions;
- - 15 ready-made spring roll sheets (10 x 10 cm).
Instructions
Step 1
Preheat the oven to 175C. Finely chop the garlic, chop the carrots, chop the onion into strips.
Step 2
We soak the shiitake mushrooms in water in advance according to the instructions on the package, put them in a colander before preparing the dish, and finely chop.
Step 3
Heat the oil in a frying pan (preferably using a wok) and fry the garlic until golden brown. Add mushrooms, fry for literally one minute.
Step 4
Put the carrots in the pan, add sugar and salt, fry for 3-4 minutes until the carrots are cooked.
Step 5
Add bean sprouts and green onions, stir, turn off the heat.
Step 6
We lay out the spring roll dough on the working surface, lay out the filling and form the rolls.
Step 7
We put the spring rolls on a baking sheet, grease with vegetable oil and put them in the oven for 20 minutes. Turn the spring rolls 10 minutes after the start of cooking.
