Ingredienti
- 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
Olio di sesamo1 tablespoon
Salsa di soia2 tablespoon
Tagliatelle di riso1 cup
Sale0- 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
Passi
- 1
Preheat the oven to 190 degrees Celsius
5 minUtensili necessari:
Forno - 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 min - 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 minUtensili necessari:
Padella - 4
Add the noodles, mushrooms, 1 tablespoon of soy sauce, and salt, and stir for another 5 minutes.
5 min - 5
Add 1 tablespoon of soy sauce and stir for two minutes, then remove from heat and let it cool slightly.
2 min - 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 min - 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 minUtensili necessari:
Teglia da forno - 8
Place the baking sheet in the oven and bake for 25 minutes until slightly browned and cooked, then remove and serve.
25 min
Fatti nutrizionali
Olio di sesamoper 100gSalsa di soiaper 100gTagliatelle di risoper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.