Spring rolls
2 servings
10 minutes
Spring rolls are a culinary find of Pan-Asian cuisine, originating from the traditions of China and Vietnam. Light, crispy, and aromatic, they combine the freshness of greens, the spiciness of ramiro pepper, and the tenderness of mozzarella. These rolls wrapped in thin rice leaves are infused with the spice of sea salt and ground chili pepper, while frying in olive oil gives them an appetizing golden crust. Spring rolls are perfect as an appetizer or light snack, especially when paired with soy or sweet-and-sour sauce. They can be served warm or cold, enjoying the contrast of textures and the richness of flavor that unfolds with each bite. The unmatched combination of freshness and crunch makes them a favorite dish among Asian cuisine enthusiasts.
1
Wash the greens and pepper in cool water.
- Ramiro pepper: 40 g
- Coriander: 10 g
- Green onions: 10 g
2
Cut the green onion leaves, shortening their length.
- Green onions: 10 g
3
Chop the cilantro a little.
- Coriander: 10 g
4
Cut the pepper into strips.
- Ramiro pepper: 40 g
5
Soak the rice paper in cool water for a few seconds. Then place it on a flat surface, salt it, and season with paprika.
- Rice paper: 2 pieces
- Sea salt: to taste
- Ground chili pepper: to taste
6
Top it with greens.
- Coriander: 10 g
- Green onions: 10 g
7
Add cheese and pepper.
- Mozzarella cheese: 60 g
- Ramiro pepper: 40 g
8
Repeat this with the second sheet and tightly roll them up.
- Rice paper: 2 pieces
9
Send to well-heated oil in the pan.
- Olive oil: to taste
10
Fry on all sides for 1-2 minutes.
- Olive oil: to taste