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Fried spring rolls

Næringsindhold pr. 100 g:

Energi 476kj
Fedt 3,44g
– heraf mættede fedtsyrer 0,33g
Kulhydrat 13,10g
Kostfibre 3,07g
Protein 5,82g

Spring rolls

Fried Spring Rolls with Baked Carrots

4 servings (2 per person). Number of servings for small meals: 8 (1 per person) Print recipe

Ingredients
  

Spring Rolls:

  • 150 g Plant Mate NANO Strips
  • 150 g water
  • 300 g carrots, grated coarsely
  • 350 g pointed cabbage, thinly sliced
  • 120 g yellow onion, thinly sliced
  • 240 g Wonton wrapper (240g=12sheets)
  • 4 g cumin, whole seeds (4g=2tsp)
  • 4 g coriander, whole seeds (4g=2tsp)
  • 2 g black pepper, ground (2g=1tsp)
  • 1 g bay leaves (1g=2leaves)
  • 30 g oil for frying (30g=2tbsp)

Baked Carrots with Boiled Rye Kernels:

  • 400 g carrot, rustic sticks potentially with peel
  • 15 g olive oil (15g=1tbsp)
  • 15 g honey (15g=1tbsp)
  • 4 g salt (4g=1tsp)
  • 50 g whole rye kernels or other grains
  • 5 g thyme, fresh

Instructions
 

Spring Rolls:

  • 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.

Notes

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.