Spring rolls

Spring rolls are a delicious appetizer typical of Chinese cuisine, loved all over the world! These are sticks made with rice paper sheets, first stuffed with cabbage, carrots and spring onions, then closed in the shape of rolls and finally fried, when they are transformed into crispy and golden morsels with a soft vegetable heart.

What do you need

10 sheets of rice paper puff pastry for Wonton and Spring Rolls (alternatively Pasta phillo)

400 gr of light cabbage, also called ox heart

30 grams of rice wine (which if you do not have, you can replace with dry white wine)

2 large spring onions

80 gr of carrots

salt pepper to taste

egg white to close the rolls Seed

oil for frying soy sauce to serve

How to proceed

First of all, slice the cabbage into thin strips, it must be very fine, same thing with the carrots, washed and cleaned and the spring onion. Then in a wok or large non-stick pan, heat 2 tablespoons of seed oil, add the vegetables and cook for 2 minutes.

Then add the rice wine and cook for another 6 -7 minutes, they must still be crunchy. Let it cool completely.

Add salt and pepper. How to form and seal spring rolls First of all, roll out one sheet at a time on a work surface. Then add a handful of filling on the bottom half. Finally fold the bottom part of the pastry over the filling and overlap the outer sides as well.

Then roll up without pressing to cover the filling and finally brush the ends with egg white to make the ends stick together.

Make all your Chinese rolls this way. Finally, heat the wok or pan again, then pour in plenty of seed oil and heat over a high flame. When the oil is at a temperature of 180 °, lower the heat slightly and fry a few rolls at a time, turning them a couple of times. It will take a couple of minutes. I recommend, they must be clear, crunchy but not burnt. Serve with soy sauce and enjoy hot!