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Spring Rolls with Wild Vegetables and Nanohana

Custo $10, economizar $5

Fonte: Recommended by CookPal

  • 30 Min
  • 5 Porções
  • $10

INGREDIENTES

  • Wrapper

    • 5 spring roll wrappers

  • Seafood

    • 🦐 150g peeled shrimp

  • Vegetables

    • 1/3 bunch nanohana
    • 40g canned wild vegetables

  • Seasoning

    • 2 tsp sake
    • 🍬 1/2 tsp sugar
    • 🧂 1/4 tsp salt
    • 1 tsp soy sauce
    • 1 tbsp cornstarch

  • Binding

    • 1/2 tbsp flour
    • 💧 1/2 tbsp water

  • Cooking Oil

    • As needed salad oil

PASSOS

1

Cut nanohana into 2cm pieces and halve the spring roll wrappers vertically.

2

Remove shrimp veins, rinse, and pat dry. Massage with sake and let sit for 5 minutes, then pat dry again. Chop half into paste and dice the rest into 1cm pieces.

3

Boil water, blanch nanohana briefly, then cool in water and squeeze out excess moisture.

4

Mix nanohana, wild vegetables, shrimp, and seasonings in a bowl.

5

Place 1/10 of the filling on a spring roll wrapper, roll tightly, and seal with flour-water mixture.

6

Heat salad oil to 180°C in a pan, fry rolls until golden brown.

NUTRIENTES

Por 1 Porção

🔥

200

Calorias

  • 15g
    Proteína
  • 20g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Serve with dipping sauce for added flavor.Prepare rolls ahead of time and fry just before serving.Use fresh nanohana for the best taste.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.