Indonesian rolls with vegetables

Indonesian rolls with vegetables

Indonesian rolls vegetables are deep-fried is exceptionally tasty. But if you are against the deep-frying, try them raw – keep pancakes warm water a little longer, turn rolls and cook, eat just like that.

12 dry rice “pancakes” for spring rolls
150 g rice noodles (Funchoza)
1 small zucchini
1 sweet red pepper
1 medium carrot
5-7 green onions feathers
soy sauce and lime juice
Vegetable oil for frying

For the sauce:

150 grams of roasted peanuts
1 tbsp. l. liquid honey
2 tbsp. l. soy sauce
1 tbsp. l. fish sauce
juice of half a lime

Recipe for cooking:
Step 1

For the sauce chop peanuts blender into a paste, adding a little warm water. Then mix all the ingredients until smooth, adding more water to get the sauce density is not very fat sour cream.

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Step 2

For the filling pancakes Funchoza cook according to package directions. Fold in a sieve, rinse with cold water, pat dry and cut into pieces with scissors length of 7-8 cm.

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Step 3

Just slice the green onions (you can cut and along to get thin long straws). Slice very thin cubes about the same length of the carrot and sweet pepper, a little thicker cubes – zucchini.

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Step 4

Pour into a bowl of warm (38-40 ° C) water. Dip a rice pancake in the water for about 10 sec., So that it became soft, and spread on the work surface. In the closest to the edge of the pancake you lay out several brusochkov carrots, peppers and zucchini, as well as noodles and chives.

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step 5

Lightly sprinkle the filling soy sauce and lime juice, wrap the edge of the pancake, cover its sides and then roll into a tight roll neat. You can put rolls on a greased tray with oil.

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step 6

Heat the oil for deep-frying to 170 ° C. Party rolls fry until golden brown. Finished Indonesian rolls vegetables lay on paper towels and serve with sauce.

Indonesian rolls vegetables

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