It is very likely that Chinese rolls or spring rolls originated as their name suggests in China. Being a stuffed fry that was prepared at the end of winter and the new spring vegetables arrive, hence the name of spring rolls.
1 tablespoon garlic, for the filling (finely chopped)
2 tablespoons ginger, for the filling (finely chopped)
1 bag Chopped Asian Eva® Salad, 350 g
vegetable oil, to fry
2 tablespoons toasted sesame seeds, To accompany
sweet and sour sauce, To accompany
Preparation
30 mins
15 mins
Low
For the won ton dough, in a bowl add the flour, the eggs, the salt, the water, knead until it has a homogeneous and smooth consistency. Place the dough in a bowl and reserve.
In a frying pan over medium heat, heat the sesame oil, add the garlic, ginger, add Chopped Asian Eva® Salad, add the soy and lemon dressing and the toppings (almond, praline sesame and corn tortilla) that includes the salad, cook for 10 minutes, let cool and reserve.
On a surface add cornstarch, spread the won ton dough with a thickness of 2 mm. With the help of a knife, cut 15 cm squares. Reservation.
Add the previous preparation in the won ton sheets and roll as if it were a taco, to glue the ends, add a little water on the edges to close. Reservation.
In a pot over medium heat, heat the oil and fry the spring rolls for 5 minutes or until they are golden brown. Place on absorbent paper to remove excess oil.
Serve with toasted sesame seeds and sweet and sour sauce. You can also reserve some of the toppings included in the Chopped Asian Eva® Salad, to decorate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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