Spring roll with herbs and yogurt sauce
4 servings
60 minutes
Spring roll with spicy herbs and yogurt sauce is a harmonious combination of crispy dough and fresh greens, complemented by a delicate creamy dressing. This recipe, inspired by Japanese cuisine, embodies the philosophy of balance and naturalness. The crispy shell infused with the aromas of basil, cilantro, and spinach reveals its rich flavor with every bite. The yogurt sauce with light notes of garlic and coriander refreshes and highlights the subtle flavor nuances of the herbs. The dish is perfect for a light snack, festive table, or as an addition to the main menu. It brings Eastern exoticism into the familiar diet, creating a unique gastronomic experience.
1
We are thawing the layers of dough.
- Spring roll wrappers: 1 piece
2
We carefully sort the greens, wash them, and dry them on a paper towel.
- Spring onion: 70 g
- Parsley: 70 g
- Chervil leaves: 70 g
- Beet greens (leaves): 70 g
- Spinach: 70 g
- Green basil leaves: 70 g
3
We chop the randomly dried herbs with a knife.
- Spring onion: 70 g
- Parsley: 70 g
- Chervil leaves: 70 g
- Beet greens (leaves): 70 g
- Spinach: 70 g
- Green basil leaves: 70 g
4
Wrap in dough and fry in hot oil until golden brown.
- Spring roll wrappers: 1 piece
- Deep-frying oil: 2 l
5
We place it on the plate.
6
To make the yogurt sauce, blend all the ingredients (yogurt; cucumber; garlic; coriander; salt to taste; pepper to taste) until smooth.
- Fat-free natural yoghurt: 250 g
- Cucumbers: 170 g
- Garlic: 5 g
- Cilantro (coriander leaves): 70 g
