Vegetable Spring Rolls

Vegetable Spring Rolls

4.0 3 évaluations

Prép. 1h 50min

Total 2h 10min

14 portions

Ingrédients

Spring Roll Wrappers

plain flour
150 g
cornflour
90 g
water
465 g
fine sea salt
2 pinches
sunflower oil for frying
1010 g

Filling

carrots cut in pieces
70 g
garlic cloves
5
olive oil
40 g
mung bean vermicelli
50 g
sugar
2 tsp
fish sauce
2 tsp
soy sauce
2 tsp
oyster sauce
40 g
soy bean sprout, fresh
150 g
fresh chives cut in lengths (3 cm)
10
medium egg beaten
1
sweet chilli sauce or as desired, for serving
20 g

Niveau

moyen

Infos nut. par 1 portion

Protides 2.1 g

Calories 521 kJ / 125 kcal

Lipides 3.5 g

Glucides 21.1 g

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Également présenté dans

Thai Kitchen 9 Recettes
Royaume-Uni et Irlande

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