Ingrédients
- Medium-sized carrot1 piece
- Medium grated zucchini1 piece
- Green onion, chopped small3 pieces
- Cabbage, chopped small2 cup
- Large mushroom, sliced1 piece
- Clove of garlic, crushed1 clove
Huile de sésame1 tablespoon
Sauce soja2 tablespoon
Nouilles de riz1 cup
Sel0- Puff pastry, ready spring roll wrappers13 sheets
- Oil spray to prevent sticking0
- Flour, dissolved in 3 tablespoons of water1 tablespoon
- Hot water for soaking mushrooms and noodles0
Mesures
- 1
Preheat the oven to 190 degrees Celsius
5 minutesMatériel requis:
Four - 2
Soak the sliced mushrooms and noodles separately in hot water for 8 minutes, then drain the water and chop the mushrooms into small pieces.
8 minutes - 3
In a pan over heat, add sesame oil and garlic and stir together, then add all the vegetables except the mushrooms and stir for 5 minutes.
5 minutesMatériel requis:
Poêle à frire - 4
Add the noodles, mushrooms, 1 tablespoon of soy sauce, and salt, and stir for another 5 minutes.
5 minutes - 5
Add 1 tablespoon of soy sauce and stir for two minutes, then remove from heat and let it cool slightly.
2 minutes - 6
Brush the edges of the spring roll wrapper with the flour solution, then place a quarter cup of the filling on one corner, roll the wrapper, and seal it in the usual way to form a roll.
5 minutes - 7
Place the spring rolls on a baking sheet lined with parchment paper sprayed with oil, and drizzle a little olive oil over the rolls.
5 minutesMatériel requis:
Plaque de cuisson - 8
Place the baking sheet in the oven and bake for 25 minutes until slightly browned and cooked, then remove and serve.
25 minutes
Faits nutritionnels
Huile de sésamepour 100gSauce sojapour 100gNouilles de rizpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.