Spring rolls are a wonderful appetizer of Thai-Vietnamese origin. Rice bags with various fillings can be cooked for dinner festive table Or take it with you for a picnic with friends.
Spring rolls with chicken
Rice paper, in which the filling is wrapped, nowadays can be purchased not only on the Internet or in a specialized store, but also in a regular supermarket in the neighborhood. Of course, you can cook the dough for spring rolls yourself, but this is a very long and laborious process. To begin with, you will have to grind rice grains into flour, mix it with water and spices to taste. The resulting mixture will need to be applied to the fabric and dried in a water bath. It is much easier to buy ready-made rice sheets and cook delicious and hearty meal. How to cook chicken spring rolls (recipe):
- Take chicken breast and cut into small pea-sized cubes.
- Chop the white part of the green onion (one bunch).
- Grate a clove of garlic and a piece of fresh ginger on a fine grater.
- Cut one carrot and half a head of Chinese cabbage into thin strips.
- Heat a wok (you can also use a regular frying pan), pour a little oil and quickly fry the onion and garlic. Add chicken to them and cook, stirring, for a couple of minutes.
- When the meat is completely cooked, pour one tablespoon of oyster or fish sauce into it and fry everything together for another minute.
- Transfer the contents of the pan to a bowl, pour oil into it again and quickly fry the prepared vegetables. Add a spoonful of soy sauce to them, mix and remove from heat.
- Combine the prepared ingredients, season them with basil, salt and cilantro.
- Boil rice leaves one by one in boiling water (15-20 seconds), put them on a bamboo napkin, put a spoonful of stuffing in the center of each blank and wrap them in rolls.
When the spring rolls are ready, deep fry them and serve with sweet and sour sauce sprinkled with green onions.
Spring rolls with shrimps
Traditionally, this dish can be dry, fried, baked or soaked. Serve spring rolls as a separate appetizer or as an addition to soups and salads. If you want to give the dish a special taste, then use rice paper with additives such as coconut milk, chili, dried shrimp or bananas. Unfortunately, you are unlikely to find similar products in the nearest store, so refer to specialized sites for information. In the meantime, we suggest you read how to make special spring rolls. Shrimp Rice Roll Recipe:
- Peel the avocado, then cut the flesh into small cubes and sprinkle them with lemon juice.
- Remove the seeds from the sweet pepper and cut it into long strips.
- Cut cherry tomatoes into slices.
- Boil shrimp in salted water.
- Dip the rice sheets in warm water, and when they are soaked, put on each lettuce leaf, vegetables and shrimp, randomly. Wrap the workpiece with a roll and cut it in half.
Serve the finished dish with your favorite sauce.
Thai vegetable rolls
Prepare this wonderful summer snack for yourself and your loved ones. We are sure that you will like crispy vegetables fried in fragrant oil and wrapped in transparent rice paper. Spring rolls with vegetables are prepared as follows:
- Rice noodles (50 grams) put in a suitable bowl, fill it hot water and leave for five minutes. After that, drain the liquid through a colander, and cut the noodles across with a sharp knife (its final length should depend on the length of the rolls).
- Cut one carrot and 100 grams of white cabbage into strips.
- Peel and finely chop two cloves of garlic. After that, fry it on a hot wok for half a minute and add prepared vegetables to it. Fry everything together, stirring, for a couple of minutes.
- Put rice noodles in a pan, mix it with vegetables, add soy sauce and immediately take it off the fire.
- Soak the rice sheets in a wide tray with cold water, put a spoonful of filling in each and wrap the blanks with an envelope.
- Fry the spring rolls on both sides in vegetable oil, dry them on a paper towel and put the dish on plates (four rolls per serving).
Serve with spicy or sweet chili sauce.
Rolls with smoked salmon
Before you start wrapping the filling in sheets, make sure the integrity rice paper. The contents are laid out closer to the edge, wrapped from the bottom, and then the middle is covered with the side parts, twisting it into a roll. Use our advice when you cook rolls with smoked salmon and asparagus. Recipe:
Rolls without frying
Meet another easy summer snack option with fresh vegetables. The recipe for making these rolls is very simple:
- Cucumbers and carrots cut into thin strips.
- Cut the pulp of the avocado into slices.
- Tear the romaine lettuce into small pieces with your hands.
- Soak the rice sheets until soft in warm water, lay them on a clean surface and place the filling in the center. Add cilantro leaves to it, roll up the rolls and put them on a dish.
Serve the appetizer with your favorite sauce.
Rolls with pork and shrimps
This tasty and satisfying dish will perfectly satisfy your hunger and please you with its unusual taste. How to cook meat spring rolls (recipe):
- Cut 200 grams of pork into very small pieces, and boil 150 grams of shrimp in salted water.
- Cut 100 grams of champignons arbitrarily, chop carrots and cabbage into thin strips.
- Heat up the wok, add a little oil to it and fry the meat on it until cooked. At the very end, add mushrooms, vegetables and chopped garlic. Fry foods together for several minutes over high heat.
- Put the shrimp in a pan, mix with the rest of the products, and then remove from heat.
- Dip the rice sheets in water, place them one by one on a bamboo napkin, fill each one with stuffing and wrap.
Cut the rolls diagonally and serve with soy ginger sauce.
Conclusion
Making spring rolls is a lot of fun. Experiment with toppings and sauces, coming up with original flavor combinations.
Cooking instructions
20 minutes Print
2. Carrots and white cabbage cut into equal thin strips. Peel the garlic and finely chop with a sharp knife or crush in a garlic press.
Crib How to prepare garlic
3. Pour a tablespoon into a well-heated wok vegetable oil and toss in the garlic. Fry thirty seconds. Then add cabbage, carrots and sprouts. Fry, stirring, for another minute. wok tool The classic Chinese wok is a round steel frying pan that cooks quickly, tossing the contents with the agility of street jugglers. If you really want to cook in a classic wok with a round bottom in an apartment where there is no gas stove, you can buy and build a special burner in the form of a ceramic funnel into the work surface. It costs several times more than the most expensive wok, but it heats both the bottom and the sides. The best choice for those who want to not only fry noodles and vegetables in a wok, but also use it as a deep saucepan, Le Creuset cast iron wok with enamel coating. This is a versatile kitchen tool. In it, with one force, you can fry vegetables, meat and noodles or cook quick soups, almost like from a bag. The focus of this pot is its shape, which distributes heat in the most advantageous way and allows you to cook with a negligible amount of oil in a negligible number of minutes. At the same time, it is better to fry small amounts of food in a wok so that the food does not spoil and does not boil in a large, clumsy pile.
4. At the very last moment, throw chopped rice noodles into the wok, mix gently with vegetables, add a tablespoon of soy sauce and immediately remove the pan from the heat.
5. In a wide tray or bowl of cold water, soak all sheets of rice paper one by one for thirty seconds. Transfer to a wide cutting board.
1. Put the rice noodles in a bowl and pour warm water, leave for five minutes, then drain in a colander, dry and shorten, cutting across with a sharp knife, two or three times (depending on how long the spring rolls will be).
Step by step preparation of vegetable spring rolls with avocado:
- Wash all vegetables, herbs and avocados thoroughly.
- Shred the cabbage. Cut avocado, carrot and cucumber into cubes. Finely chop the greens with a knife.
- Take a piece of rice dough paper and dip it in a bowl of warm water for 10 seconds. During this time, it will become soft and plastic.
- Then transfer the rice paper to a cutting board or large plate.
- Now start spreading your stuffing on the rice sheet. Start doing this from the bottom edge of the sheet.
- Twist the filling into rice paper until the middle, then stop, fold the edges of the dough over the sides and continue to twist the roll again.
- As a result, you will get a small roll. Its length should be about 10 cm, and the thickness is about 3-4 cm.
- Do the same operation with the remaining rice sheets and stuffing.
Vegetable spring rolls with quinoa and nut butter
The presence of quinoa and nut butter in this recipe will make these rolls very satisfying, and therefore high in calories. They are good for breakfast, but for dinner it is better to leave something lighter.
Ingredients:
- Rice paper -10 sheets
- Quinoa - 150 g
- Fresh cucumber - 2 pcs.
- Carrots - 2 pcs.
- Red bell pepper- 1 PC.
- Nut paste - 120 g
- Cilantro - 25 g
- Lime - 1 pc.
- Soy sauce - 3 tbsp.
- Honey - 2 tablespoons
- Olive oil - 1 tbsp
- Hot chili sauce - 1/2 tsp
- Pour into a heavy bottomed pan olive oil and fry the quinoa on it for a couple of minutes.
- All the vegetables listed in the composition, cut into strips.
- Now start preparing the sauce in which you will dip the finished rolls. For this in nut butter add 2 tablespoons of soy sauce, hot chili sauce and honey, juice squeezed from half a lime, and mix everything vigorously.
- Pour the juice from the second half of the lime and a tablespoon of soy sauce into the toasted quinoa. Then stir this mixture and cool.
- Next, dip the rice paper in warm water.
- Put the rice paper on a wide plate, put some quinoa on the bottom edge, and on top of it, chopped greens and vegetables.
- Start rolling your roll from yourself. Do this by compacting it.
- Roll the roll to the middle, and then fold the side edges of the dough inside and continue to wrap the roll to the end.
- Repeat all this for the rest of the sheets of rice paper, you will have 10 spring rolls.
Vegetable spring rolls with crab sticks and scrambled eggs
According to this recipe, rolls can be an excellent option for a hearty breakfast.
Ingredients:
- Rice paper - 10 pcs.
- Chinese cabbage - 100 g
- Tomato - 2 pcs.
- Cucumber - 2 pcs.
- Green onions - to taste
- cilantro - to taste
- Carrot - 1 pc.
- Crab sticks - 10 pcs.
- Omelet from chicken eggs- from 3 pcs.
- Fry the omelette in the oil you like.
- When it has cooled, cut into 10 long strips (about 7-8 cm).
- Defrost the crab sticks and remove the wrapper.
- Finely chop the cabbage and greens. Cut the vegetables included in the recipe into strips.
- Place a sheet of rice paper in a wide bowl of warm water for 10 seconds, remove and place on a wide plate or board.
- On the bottom edge, put some vegetables, herbs, a stick of crab meat and a strip of omelet.
- Start rolling the roll from yourself, compacting it. Having rolled it up to the middle, fold the side edges of the dough inside and continue to wrap the roll.
- Do the same with the rest of the rice paper.
Fried vegetable spring rolls with mushrooms
This recipe for spring rolls with vegetables is different in that we will fry them here. In addition, they will include shiitake mushrooms.
Ingredients:
- Rice dough - 12 pancakes (for rolls)
- Dried shiitake mushrooms - 40 g (for rolls)
- Carrot - 100 g (for rolls)
- White cabbage - 400 g (for rolls)
- Soy sprouts - 100 g (for rolls)
- Ginger - 15 g (for rolls)
- Green onions - 20 g (for rolls)
- Soy sauce - 2 tbsp. (for rolls)
- Sugar - 2 tsp (for rolls)
- Sesame oil - 20 ml (for rolls)
- Vegetable oil - 100 ml (for rolls)
- Ground black pepper - a pinch (for rolls)
- Sesame seeds - 2 tsp (for rolls)
- Pineapple - 50 g (for sauce)
- Chili pepper - 1/2 pod (for sauce)
- Peach jam - 40 g (for sauce)
- Ketchup - 40 g (for sauce)
- Lemon juice - 1 tbsp. (for sauce)
- Sugar - 50 g (for sauce)
- Water - 150–200 ml (for the sauce)
- Starch - 2 tsp (for sauce)
- First prepare the mushrooms. They must be boiled in a small amount of water for half an hour over moderate heat. After that, cool the shiitake.
- Cut mushrooms, cabbage and carrots into sticks and blanch with soy sprouts. This must be done until half cooked.
- Next, wring out the blanched foods with a towel.
- Remove skin from ginger. Cut the root into small cubes and fry in sesame oil.
- Combine the ginger and vegetables that you have recently blanched in one bowl.
- Then add to this mixture a green onion, chopped finely, as well as sesame seeds, salt with sugar and soy sauce. Mix all ingredients vigorously.
- Soften the rice paper in water for 10 seconds and place the paper on a wide plate.
- On the bottom edge of the rice paper, place some stuffing made from mushrooms and vegetables.
- Start rolling your roll from yourself. Do this by compacting it.
- Roll the roll according to the technology described in previous recipes. You will have 12 spring rolls.
- After that, heat the pan, pour oil on it and fry them on both sides for 5 minutes.
- Now prepare the sauce with which you will serve the spring rolls to the table. Peel the pineapple and wash it, cut into small cubes.
- Rinse the hot chili pepper and cut out all the seeds and membranes.
- Place the pineapple and chili in a saucepan. Add granulated sugar, lemon juice, peach jam and ketchup to these ingredients.
- Pour the entire contents of the saucepan and cook over moderate heat for about 10-12 minutes. While stirring the mixture with a wooden spatula.
- Then dissolve the starch in cold water and gradually pour it into the bubbling sauce, stirring the sauce tirelessly.
- Cook it for another 5-6 minutes. Cool the finished sauce and serve the rolls on the table.
According to this recipe, spring rolls are truly spring and fresh.
Ingredients:
- Rice paper for spring rolls - 20 sheets
- Bulgarian pepper - 1 pc.
- Carrots - 2 pcs.
- Fresh cucumber - 2-3 pcs.
- Green salad (Iceberg or any other) - 1 bunch
- Young green pea- 120 g
- Rice (as needed) - 100 g
- Sweet and sour Thai sauce - 100 g (for the sauce)
- Lime - 1/2 pc. (for sauce)
- Soy sauce for sushi - 2-3 tablespoons (for sauce)
- Sesame - 10 g (for sauce)
- Powdered sugar or fructose - 1 tsp (for sauce)
- Sunflower oil - 5 tbsp. (for sauce)
- Green onions - to taste (for sauce)
- Thoroughly wash all vegetables for rolls. Cut the bell pepper, carrot and cucumber into strips.
- Thoroughly mix the chopped ingredients in a bowl and add finely chopped lettuce and peas to them.
- If you want to make the dish more satisfying, then add boiled rice to the filling here.
- Then soften the rice paper in a bowl of warm water for about 10 seconds.
- Take it out and put the stuffing of vegetables and rice on top. Roll up the roll according to the technology described above. Don't forget to compact it.
- Do the same with all sheets of rice paper. You will end up with 20 spring rolls.
- Now prepare the sauce for them. To do this, wash the lime, cut it in half and squeeze the juice into a bowl, add sweet and sour Thai sauce, soy sauce for sushi and mix everything.
- Then add sesame seeds to this mixture and add powdered sugar. Pour vegetable sunflower oil here.
- Wash and chop finely green onion and also send to the sauce.
- Mix all the ingredients with diligence and serve the spring rolls to the table along with the resulting sauce.
Video recipes of spring rolls
Now you know how to cook spring rolls according to several recipes. Let our recipes inspire you, and you will often delight guests and relatives Chinese cuisine. Bon Appetit!
5 years ago
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I bring to your attention wonderful recipe - spring rolls with fresh vegetables, herbs, turkey or chicken. We brought this recipe from Thailand. Spring rolls (spring rolls) in translation - spring rolls. This dish is common in Southeast Asia, and now the popularity of this dish is growing in our country. This recipe will be especially interesting for lovers of a healthy diet. Spring rolls can be made from different test and with different fillings. Fresh herbs are an essential ingredient, and you can add minced meat, fried minced meat, vegetables, seafood, more often to it.
I will cook spring rolls in rice paper and show everything in detail. Rice paper can be purchased at All for Sushi stores, ordered online, or purchased at large supermarkets. Rice paper is edible without heat treatment, but if desired, such spring rolls can be fried in vegetable oil. And yet it is preferable to eat rice paper spring rolls freshly prepared with sauce, twisted and eaten without unnecessary heat treatment. The sauce can be different at your discretion - sweet and sour or spicy. We also prepare the sauce ourselves. So let's get ready and try!
Necessary ingredients for making spring rolls
Required products:
- rice paper for rolls
- turkey or chicken fillet
- Sweet pepper
- fresh cucumber
- lettuce
- basil
- parsley or cilantro
- rice or glass noodles(or funchose)
For sauce:
- soy sauce 2 tbsp
- oyster sauce 1 tsp
- garlic 1 clove
- chili pepper 1 piece
- sugar 1 tsp
- water to taste
- sesame oil 1 tsp
Rice paper spring rolls
Cooking rice rolls
For stuffing, turkey or chicken fillets can be boiled or fried until golden brown. Cut into strips. In our recipe, we use boiled turkey fillet.
Boil turkey or chicken fillet and cut into thin strips
Cucumber cut into thin strips. If desired, you can peel the cucumber before cutting.
Cucumber can be pre-peeled and cut into thin strips
Sweet pepper should also be cut into thin strips.
Sweet peppers are also cut into thin strips.
Rinse lettuce, parsley or cilantro, basil and dry with a paper towel. Boil rice or glass noodles for 3 minutes. You can buy funchose in the store ready in the department where there is a sharp Korean carrot.
Rice or glass noodles (funchose)
In order for the work on making spring rolls with vegetables to go faster, you need to cook all the products, put them on plates, arrange them side by side. Prepare a dish or a large cutting board for ready-made rolls. Choose a dish that fits the size of the rice paper. Pour cold drinking water into it. I use the right size pan for this. Take a separate plate in which you will stuff and fold the spring rolls. If all this is ready, you can involve your children, husband or other household members in this pleasant activity. I assure you that everyone will enjoy it!
Get everything ready and ready to go
So, we take one sheet of rice paper for rolls.
Dip one sheet of rice paper into the water for a few seconds.
We lower each sheet into the water, first on one side, then on the other. We hold in water for 20 seconds, let the water drain and put the rice paper on a plate. While we are laying out the filling, the rice paper will become soft and can be easily wrapped in rolls. Rice paper does not need to be soaked for future use, it becomes soft very quickly. But if this does happen, don't worry! While the sheet is wet, it is quite possible to straighten it on a plate, stuff it and roll it up.
Overdone in water? Rice paper will be like this! But it's not scary!
Put the filling in the order you like. I spread the lettuce leaf first, then Bell pepper, cucumber, a piece of turkey fillet, a leaf of basil or parsley (cilantro). If you have funchose, put a little funchose on top.
We form the filling from all the ingredients
Now we start rolling the spring roll.
Roll up the spring rolls, folding the edges
It turns out a very beautiful transparent roll.
It turns out beautiful!
Don't stack cooked spring rolls close to each other.
spicy thai sauce
When all the rolls are ready, we start preparing the sauce.
Required ingredients for the sauce
The chili must be de-seeded and finely chopped. Pass the garlic through a press. Mix all the ingredients, add some water at the end. The amount of water depends on the resulting spiciness and astringency of the soy and oyster sauce. In general, try and dilute to your liking. Sesame oil is great for enhancing the flavor of this sauce. But, if you don't have sesame oil on hand, take any that you like or that you have. Vegetable oil not only flavors the sauce, but also softens it. Mix everything until the sugar is completely dissolved. The sauce is ready.
ready sauce
We spread the spring rolls on a dish, put the sauce in the middle and serve.
We spread the finished spring rolls on a dish, put the sauce in the middle
Everyone can pour the sauce into rosettes. Dip the rice rolls in the sauce and enjoy delicious and healthy food!
We eat and enjoy!
BON APPETIT AND NEW CULINARY EXPERIENCES!
2015 - 2017, . All rights reserved.
Summer is the time for toned figures and slender legs. So, it's time to cook something fresh and light in the summer. For example, spring rolls are the signature dish of oriental chefs. They are sure to please fans of Asian cuisine, and just lovers of tasty and healthy food.
Spring rolls: what is it?
In the countries of Southeast Asia, spring rolls are called a whole group of cold snacks wrapped in a pancake, rice paper or other thin dough. Fillings can be very diverse: from fish and meat, to berries and fruits. These pancakes can be eaten raw, as an appetizer or main course, or grilled until golden brown.
Traditionally, rice pancakes are served with soy, fish or peanut sauce. Although this is not at all necessary - spring rolls, by themselves, are very tasty. We invite you to take a short culinary journey without leaving your home and get acquainted with the most popular spring roll recipes from different countries.
Vietnam: shrimp spring roll. Recipe
Composition:
- Boiled shrimp (large) - 100 pcs.
- Funchoza (rice noodles) - 50 gr
- Carrot - 1 pc.
- Cucumber long - 1 pc.
- Parsley or cilantro - 3-4 sprigs
- Mint (optional) - 3-4 sprigs
- Lettuce leaves - 6 pcs.
- Rice paper - 8-10 pcs.
All ingredients for spring rolls, including rice paper, can be found on the counter of any major supermarket.
Cooking:
- Pour half a pack of funchose (about 50 g) with boiling water and leave for 10 minutes. Then drain the water.
- If you love spicy dishes, you can season rice noodles with a special sauce for funchose.
- Wash the cucumber and carrots, peel and cut into strips. Cut parsley and mint with a sharp knife: mint - very finely, parsley - medium.
- Cut lettuce leaves into 4 parts. Traditionally, chefs use iceberg lettuce, but it can also be replaced with Chinese cabbage.
- Dip the rice paper for a few seconds cold water. Try not to overexpose, otherwise the paper will simply fall apart in your hands.
- Place the soaked leaf on a cutting board. Wait 10-15 seconds for it to dry, and start spreading the filling on the bottom of the sheet.
- Stepping back from the edges by about 5 cm, lay out alternately: 2 shrimp, 1 tbsp. l. cucumbers, 1-2 tbsp. l. carrots, ½ tsp. parsley and the same amount of mint, if you use it. Place ¼ lettuce on top.
- Roll up like a regular pancake. If desired, you can lightly deep-fry it. Serve immediately as rice paper dries fairly quickly. For the same reason, it is better to make one rather than several rolls at the same time.
Thailand: spring rolls with chicken and shrimp. Recipe
Composition:
- Chicken breast - 150 gr
- Shrimp boiled and frozen - 150 gr
- Carrot - 1 pc.
- White cabbage - 100 gr
- Bean sprouts - 100 gr
- Garlic - 2 cloves
- Funchoza - 50 gr
- Soy sauce - 2 tbsp. l.
- Rice paper - 6-8 pcs.
- Vegetable oil - for frying
Cooking:
- Pour boiling water over funchose and leave for 10 minutes. Then drain the water and rinse the noodles under running cold water.
- Cut the chicken breast into thin long strips. Remove the head and intestinal vein from the shrimp, rinse the shrimp under running water.
- Chop carrots and cabbage into strips. Crush the garlic with the flat side of a knife blade, then mince.
- In a skillet, heat 1-2 tbsp. l. vegetable oil. Put the garlic and fry very quickly (no more than 30 seconds).
- Add the bean sprouts, cabbage, and carrots to the pan. Fry everything together for 1 min. Then move the vegetables aside and add the chicken. Roast for 1 more minute.
- Add shrimp, stir and cook, stirring constantly, 1 minute. Pour the soy sauce into the pan, put the noodles, mix well and immediately remove from heat. Let the stuffing cool down well.
- Dip rice paper in cold water for a few seconds, then place on a cutting board.
- Put the cooled filling, fold the sheet into an envelope and fry on both sides in the remaining oil until golden brown.
Japan: spring rolls with fish and tofu. Recipe
Composition:
- Trout or slightly salted salmon (fillet) - 150 gr
- Tofu cheese - 100 gr
- Noria algae - 3-4 sheets
- Cucumber long - 1 pc.
- Avocado - 1 pc.
- Parsley or cilantro - 4-5 sprigs
- Soy sauce - 1-2 tbsp. l.
- Rice paper - 6-8 sheets
- Sesame seeds
Cooking:
- Cut the fish fillet into long thin strips. Cut the tofu into squares. Cut the nori sheets into 2 pieces.
- Peel the cucumber and avocado, cut into thin strips. Finely chop the parsley (cilantro) with a sharp knife.
- Moisten a sheet of rice paper with water and brush lightly with soy sauce. Place half a sheet of nori on the edge of the paper, then the rest of the ingredients in this order: fish, cheese, cucumber and avocado.
- Top with herbs and sesame seeds. Fold the roll into a tight envelope and cut diagonally. Serve with fish or soy sauce.
Dessert spring rolls with fruit and cottage cheese: recipe
Composition:
- Rice paper - 6-8 sheets
- Cottage cheese - 250-300 gr
- Bananas - 1-2 pcs.
- Kiwi - 3-4 pcs.
Cooking:
- Peel the fruit and cut into strips or cubes. Mash the cottage cheese well with a fork. You can add some sugar to it if you like.
- Place a sheet of rice paper on a work surface and dampen with water. Put the cottage cheese on the sheet, place the fruit on top.
- Roll the rice paper into a tight envelope and cut diagonally. You can serve dessert spring rolls, after sprinkling them with grated chocolate.
How to make fish sauce for spring rolls?
Composition:
- Soy sauce - 2 tbsp. l.
- Fish sauce - 1 tbsp. l.
- Chili sauce (sweet) - 2 tbsp. l.
- Sesame oil - ½ tsp
- Ginger - 1 tsp
Cooking:
- Fish sauce is very easy to make. To do this, mix soy and fish sauces, add a little chili sauce and sesame oil.
- Grate the ginger root on a fine grater, add to the mixture and mix. If the sauce is too salty, dilute it with water.
Recipe for walnut sauce for spring rolls
Composition:
- Boiled water - 1 tbsp.
- Peanut paste - 4 tbsp. l.
- Soy sauce - 4 tbsp. l.
- Sesame oil - 2 tsp
- Rice wine mirin (optional) - 2 tsp
- Rice vinegar (can be replaced with apple) - 3-4 tsp.
Cooking:
- Place in a small saucepan peanut butter, add 1/3 tbsp. water, stir and put on low heat.
- Add another 2/3 tbsp. water and cook, stirring constantly, until the liquid has evaporated. As a result, you should get a mass of medium density.
- Remove saucepan from heat, add soy sauce, vinegar, sesame oil and rice wine if using.
- Stir the sauce thoroughly, cool, sprinkle with roasted sesame seeds. To give a more spicy taste, grated apple or a little garlic is sometimes added to the sauce. You can also try.
