Crispy Spring Rolls

Name: Crispy Spring Rolls
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: China
Ingredients: 2 1/4 cups flour, for the wonton dough; 2 eggs, for the wonton dough; 1 teaspoon salt, for the wonton dough; 2 tablespoons water, for the wonton dough; cornstarch, for the wonton dough; 2 tablespoons sesame oil, for the filling; 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, for frying; 2 tablespoons toasted sesame seeds, for serving; sweet and sour sauce, for serving

Eva

It is very likely that Chinese spring rolls originated, as their name indicates, in China. Being a filled fry that was prepared at the end of winter with the arrival of new spring vegetables, hence the name spring rolls.

Reviewed by Editorial Team of Kiwilimón

Published: 09-12-2020

Preparation

30 mins

15 mins

Low

For the wonton dough, in a bowl add the flour, eggs, salt, water, and knead until it has a homogeneous and smooth consistency. Place the dough in a bowl and set aside. In a pan over medium heat, heat the sesame oil, add the garlic, ginger, add Chopped Asian Salad Eva®, add the soy and lemon dressing and the toppings (almonds, caramelized sesame, and corn tortilla) included in the salad, cook for 10 minutes, let cool and set aside. On a surface add cornstarch, roll out the wonton dough to a thickness of 2 mm. Using a knife, cut 15 cm squares. Set aside. Place the previous preparation in the wonton sheets and roll them up like a taco; to seal the ends, add a little water to the edges to close. Set aside. In a pot over medium heat, heat the oil and fry the spring rolls for 5 minutes or until golden brown. Place on absorbent paper to remove excess oil. Serve accompanied by toasted sesame and sweet and sour sauce. You can also reserve some of the toppings included in the Chopped Asian Salad Eva® for decoration.