Crispy Spring Rolls with Peanut Sauce


Rating: 3.00 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:




















Instructions:

Pour hot water over the mushrooms and let them soak for 20 – half an hour.

Cut carrots and mushrooms into narrow strips 3 cm long. Cut onion and garlic into cubes. Sauté in oil. Crush coriander in mortar and add. Season with 2 tbsp. soy sauce, salt and pepper. Cut chives into rolls and fold in. Cool filling.

Blend peanut cream, juice of one lemon and zest, ginger, sugar and coconut milk in hand blender. Season sauce with sambal ölek.

Moisten rice paper and lay out on damp kitchen towels. Place 1 tbsp. filling on each. Wrap rice paper around top and sides, then roll up. Wrap in wet towel until ready to fry. Fry spring rolls in batches in hot fat until crispy and golden brown in oil.

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