Description
Summer is a time for delicious and healthy food. In the heat of summer you want something special: fresh and simple, delicious and low-calorie. Japanese cuisine is spring rolls -a dish that combines these qualities.
Ingredients
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Figure
50 g
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Pumpkin
150 g
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Soy sauce
1 Tbsp
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Sugar
1 Tbsp
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Rice paper
10 piece
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Vinegar
1 Tbsp
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Parsley
0.5 coup
Cooking
Measure out the rice. For these rolls I used the rice Japonica TM Mistral.
Rinse the rice until the water is clear. Pour the rice in a pan with water in the ratio 1:2. Bring to a boil, reduce the heat and close the lid. Simmer 20 minutes without lifting the lid.
Wash and peel the pumpkin, cut into cubes. Saute in a small amount of water for 20 minutes.
Add the soy sauce and sugar, stir.
Meanwhile, cook the rice. Remove from the heat and leave the lid on for 10 minutes.
Then stir with a wooden spatula with light cutting movements from the bottom up and add the rice vinegar. Refrigerate but do not put in the fridge.
Combine rice, pumpkin and chopped parsley.
Moisten a sheet of rice paper, dip it in warm water. On the package contains the recommendation : "to withstand 15 seconds", but this seems unnecessary.
Shake a sheet of paper from excess water and place on the Board. While you put the filling (I prefer to do it by hand), paper time to get the required consistency. Roll the roll into a tight roll. From this quantity of ingredients is obtained 10 rolls.
Fry in the oil. When grilling, try not to lean the rolls to each other, they may stick together.
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