Energi 476kj Fedt 3,44g – heraf mættede fedtsyrer 0,33g Kulhydrat 13,10g Kostfibre 3,07g Protein 5,82g
Fried Spring Rolls with Baked Carrots
4servings (2 per person). Number of servings for small meals: 8 (1 per person)Print recipe
150gPlant Mate NANO Strips
300gcarrots, grated coarsely
350gpointed cabbage, thinly sliced
120gyellow onion, thinly sliced
240gWonton wrapper (240g=12sheets)
4gcumin, whole seeds (4g=2tsp)
4gcoriander, whole seeds (4g=2tsp)
2gblack pepper, ground (2g=1tsp)
1gbay leaves (1g=2leaves)
30goil for frying (30g=2tbsp)
Baked Carrots with Boiled Rye Kernels:
400gcarrot, rustic sticks potentially with peel
15golive oil (15g=1tbsp)
50gwhole rye kernels or other grains
Dry roast spices and grind.
Mix carrot and cabbage with spices and salt. Stir a few times. If necessary, use a mixer.
Add Plant Mate NANO Strips and water. Mix well.
Put 90g filling on each sheet of wonton wrapper and fold into a roll.
Fry rolls in oil at medium heat on pan or tilt skillet. Turn rolls until golden and crispy on all sides.
Baked Carrots with Rye Kernels:
Turn carrot sticks in honey, olive oil, salt, black pepper, thyme and bake for about 10 minutes in preheated oven at 225 degrees Celsius.
Boil rye kernels in water and salt until tender at the core but still has some texture in the shell.
Mix boiled rye kernels with baked carrots.
Serving Suggestion:Serve with soy and chili sauce. You can use other vegetables in the rolls as filling as long as they are somewhat stable when heated.Storage Suggestion:You can store in the fridge for about 1 day before you fry them.