Directions
- 1Cut the vegetables.
- 2Heat olive oil in a pan and sauté the scallions.
- 3Add grated garlic and ginger.
- 4Incorporate the rest of the vegetables and season with soy and sesame.
- 5Let it cook for about 10 minutes.
- 6Prepare the sauce.
- 7Pass the rice paper leaf through water.
- 8Fill with a large spoonful of the vegetable mixture and wrap in a roll.
- 9Wrap with a second sheet of rice paper.
- 10Heat a pan with oil and brown them on all sides until they are crispy.
Ingredients
- 200 gr repollo
- 1 a 2 zanahorias
- 150 gr shiitake
- 2 cm trozo de jengibre
- 1 dientes de ajo
- 2 cebollines (blanco)
- 2 cucharadas salsa soya
- 2 cucharaditas aceite de sésamo
- 2 cucharadas aceite de oliva
- 12 hojas de papel de arroz
- 2 cucharadas salsa de soya
- 1 cucharada vinagre de arroz
- 1 cucharadita aceite de sésamo
- 0.25 cucharadita sriracha (opcional)
- semillas de sésamo
- 1 cebollin (verde)
Equipment
knifecutting boardwokpan
Tips
- You can use any vegetables you have at home.
- To prevent the rolls from breaking when browning, wrap them in a second sheet of rice paper.
- Be careful not to stick together in the pan so that the dough does not break.
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