If you love Thai cuisine, then now it is a high time to prepare this dish, on counters of shops there are fresh vegetables and greens: garden radish, asparagus, ramson. During the spring and summer period the Thai rolls will become ideal snack.
It is required to you
- - 100 grams of a white cabbage
- - 1 carrots
- - 100 grams of bean sprouts
- - 50 grams of rice noodles
- - 2 segments of garlic
- - 2 tablespoons of a soy-bean sauce
- - 8 pieces of a rice paper
- - 3 tablespoons of vegetable oil
Instruction
1. We take average size a bowl, we spread in it rice noodles and we fill in with warm water (not boiled water). We leave for five minutes, and then we throw back on a colander. We dry, if necessary we shorten, knifing across sharp.
2. Straws as it is possible more thinly, we cut a white cabbage and carrot. We peel garlic and small we chop it, it is possible to use also a press for its pressure.
3. We warm up a wok (or a frying pan), we pour in it in vegetable oil and we fry on it garlic within thirty seconds. Then we add carrots, sprouts and cabbage, we fry about a minute more, without forgetting to stir slowly at the same time.
4. When vegetables were almost fried, rice noodles are added to a wok, everything very accurately mixes up. We add a soy-bean sauce and at once we remove a frying pan from fire.
5. We soak all rice paper in a wide bowl, lowering in cold water each leaf for half-minute. After the specified time we spread sheets on a wide cutting board.
6. On the middle of each leaf of a rice paper we spread a vegetable stuffing, approximately on one tablespoon. We displace dense envelopes.
7. We pour in the remained vegetable oil on a frying pan and we fry on it rolls, from each party approximately on a couple of minutes.
8. From a frying pan surely we shift ready spring-rollla to tissues or towels and we dry. And only then we shift them to portion plates, to everyone on four envelopes. It is possible to give spring rolls with Chile hot sauce.