Spring rolls (Spring rolls)

Description

Spring rolls got its name due to the Chinese Spring festival, as are a traditional treat this holiday. Generally, Spring rolls is the collective name for all sorts of rolls with different fillings. Thanks to the endless number of choices of toppings and sauces they have spread around the world. Not far from the Chinese traditions offer their own version of spring rolls with sauce (a little more than soy :)

Ingredients

Pork

200 g
Shrimp

200 g
Carrots

1 piece
Pepper

1 piece
The Apium graveolens Dulce

2 piece
Daikon

1 piece
Green onions

1 coup
Mushrooms

200 g
Chili

1 piece
Cellophane

0.5 pack
Soy sprouts

1 cup
Rice paper

1 pack
Greens

1 handful
Ginger

1 piece
Garlic

3 tooth
Sesame oil

1 Tbsp
Vegetable oil

Cooking

To prepare the products. Boil the rice noodles in boiling water, drain in a colander and place in a bowl with cold water. Carrots, celery, peppers and daikon radish peel and cut into small julienne. Wash and dry the greens. The feathers of green onions cut into long, same with vegetables.

Wash the mushrooms, remove the legs and cut into. Chop the greens, garlic and chili pepper, piece of ginger peel and grate.

The meat is cleaned of fat and films. Shrimp clear from the shell, remove with a toothpick the intestinal vein (the large shrimp the same "vein" should be removed and the abdomen), the armour save.

Fill shells 1/2 Cup of water and boiled in strong broth for about 20 minutes. Strain the broth through a sieve, leave to cool.

Pork and shrimp chop with a knife in the stuffing.

Mix shrimp and ground pork, add ginger and garlic, a few tablespoons of soy sauce, a spoon of fish sauce, mix and allow to promarinovatsya 10 minutes.

In a very hot deep frying pan fry the mince for about a minute. Add the mushrooms. Fry all, stirring intensively.

Add the soy sprouts.

Add vegetables, herbs, chili, garlic, soy and fish sauce, stir and fry all together, don't stop stirring, for 2-3 minutes. Turn off the heat.

The sheets of rice paper to moisten in a deep dish of water (it's also easy to do with a brush). On a sheet of rice paper closer to the edge to spread some of the filling, it is a handful of rice noodles

Twist, like crepes, in neat little rolls.

To make the sauce: in a previously boiled the shrimp broth to dissolve the starch, add soy and fish sauces, stir well, add a few drops of sesame oil and chopped garlic, ginger and chilli.

Fry the rolls on all sides in hot oil about a minute until Golden brown and crisp. Spread on paper towels to rid of excess fat.

Fried rolls are served warm. They are usually eaten with chopsticks, dipped in a sauce, well, it is, of course, if you want to pointestimate:)

In General, it is very tasty in any form.

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