Chinese spring rolls with mushrooms and rice
4 servings
15 minutes
Chinese spring rolls with mushrooms and rice are an exquisite blend of traditional Asian flavors and textures. Their history roots back to Chinese cuisine, where spring rolls symbolize freshness and harmony. The delicate rice paper conceals a juicy filling of aromatic mushrooms, crunchy cabbage, and sweet peppers, complemented by soy sauce and spices. A light golden crust after frying gives them an appetizing texture. They are perfect as an appetizer or main dish, especially when paired with spicy sauces. These rolls can be served hot or chilled, enjoying the rich flavor and tenderness of the filling.
1
Fry garlic in olive oil, add finely chopped mushrooms and pour in soy sauce. Add finely shredded cabbage and bell pepper to the fried mushrooms. Fry for about three minutes. Season with salt, pepper, and chopped green onions.
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Fresh mushrooms: 300 g
- Soy sauce: 8 tablespoons
- White cabbage: 150 g
- Bell pepper: 1 piece
- Spring onion: 0.5 bunch
2
Boil the rice until half-cooked, mix with vegetables.
- Rice: 100 g
3
Take rice paper and dip it in hot water for a few seconds to soften. Place it on a fabric surface (it may stick to the table), add the filling, and wrap it.
- Rice paper: 12 pieces
4
Whisk the egg with salt and pepper, dip each pancake into it, and fry in a small amount of olive oil until golden brown.
- Chicken egg: 1 piece
- Olive oil: 3 tablespoons
