Do you like Chinese cuisine? Then you have to try to do at home the vegetarian spring rolls. Try with me to experience your favorite dishes at home: typically Chinese cooking is made simple, with short cooking and flavors of what you prepare at home following the real Chinese recipes are profoundly different than those you can find in restaurants, where tastes are very ' westernized '. To learn how to rediscover the authentic flavours of Chinese cuisine, I suggest you a beautiful book, Ken Hom's Chinese kitchen (Guido Tommasi Publisher), with recipes explained step by step, techniques, pairings and history of the ingredients. All my trials of Chinese born after a careful reading of this book. Today I leave you a recipe of Chinese vegetarian rolls, taken by Ken Hom and slightly modified as always by me. They are delicious and easy to prepare. You just have to pick up the sheets of rice paper and glass noodles to make a great impression.
Ingredients for 12 rolls around:
- 12 sheets of rice paper
- 15 grams of noodles
- 3 tbsp peanut oil (olive or, as I did)
- 60 grams of Golden onion, thinly sliced
- 70 grams of julienned carrots (or sliced paper thin)
- 70 grams of julienned Zucchini
- medium shallots, finely chopped
- a clove of fresh garlic, finely chopped
- 70 grams of cabbage or head cabbage, cut into strips
- salt to taste
- 1 teaspoon Madras curry or green curry (If you do not find it put a pinch of chilli)
- peanut oil for frying, to taste
- Fresh Mint for garnish
for the sauce
- 4 tablespoons soy sauce (I use the low salt content)
- 1 red pepper, finely chopped
- 1 teaspoon garlic, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 tablespoons of natural mineral water
For the sauce, mix all ingredients to emulsify the mixture, and then stand at room temperature.
For the spring rolls, Soak the noodles for 15 minutes in hot water (not on fire). Meanwhile, heat a wok and, When is hot, pour peanut oil, then add the curry or chilli, onions, garlic, shallot, the cabbage and carrots. 3-5 minutes to blast and add Zucchini. Jump even 1 minute, because all the vegetables should be crisp and bright color, season with salt and pepper. Add to the vegetable noodles well drained and roughly chopped (approximately 8 cm long).
Moisten a sheet of rice paper by immersing it in a bowl of cold water, spread it on the work surface and put 2 tablespoons of stuffing on the pastry, placing them at the Center, then fold all edges over themselves and roll up the roulade so that is tightly closed. Repeat the process until all the ingredients are.
Fry the rolls in hot peanut oil (always in the wok and underwater) and a few at a time, until they are golden brown. Put them on a sheet of absorbent paper and serve immediately accompanied with their sauce and a few leaves of fresh mint.
THE PAIRING: With a recipe from complex aroma profile, We suggest a pairing with a white like Sauvignon produced in South Tyrol from the cellar Kettmeir: It is characterised by herbaceous and scents of white fruit, with a fresh taste, with an acidity and persistent.