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Spring rolls with chili-/peanutsauce

Cook time: 0 min.
Servings: 4

Ingredients for Spring rolls with chili-/peanutsauce

Fresh mint leaves
Freshly ground pepper
Soy sauce
0.25Cabbage (or Chinese cabbage)
0.5packageFilo (available in fryseboksen in the supermarket)
1canBamboo shoots
1Chili fruit (red)
1bundleSpring onions
1Heart salad (or other green salad)
100gMushroom (dark)
100gFresh bean sprouts
2tbspBalsamic vinegar

Instructions for Spring rolls with chili-/peanutsauce

To prepare the Spring rolls with chili-/peanutsauce recipe, please follow these instructions:

Cut mushrooms, scallions, carrot and cabbage fine. Sauté the mushrooms on a dry pan. Take the mushrooms of the forehead. Saute the scallions and carrot in oil. Add the cabbage and let simmer for the cabbage filling is declined together. Chop the bamboo shoots into smaller pieces. Turn mushrooms, bamboo shoots and bean sprouts in the filling and season with salt and freshly ground pepper. Refrigerate the filling and pressure if necessary. moisture from.

Thaw filodejen, scroll the sheets out and cut the deck into quarters. Use two sheets of dough per roll. Melt the butter and a thin layer of butter between each layer of Filo. Put a tablespoon of filling on each, baste lightly with soy and roll them together (Buck ends in first). Brush the surface with butter and place the spring roll on a plate with wax paper. Repeat for all is used.

Behind caused the rollers in the oven at 200 degrees for 15-20 minutes until golden and crisp.

Whisk the balsamic vinegar with honey and water. The Chili's of cores and chop it finely. Chop the nuts just fine. Com chili and nuts in the sauce.

For each meal served washed lettuce leaves and mint leaves and sauce in a small bowl. Scroll a lettuce leaf and 1-2 mint leaves on the warm spring roll and dip it in the sauce. Eat it with your fingers. Server if necessary. with rice.