Spring rolls look cool, do not require a verified exact recipe and are really quick to prepare (looks wrong)))). Believe me, 10 minutes for everything.
- 8 sheets of rice paper
- a handful of thinly sliced red cabbage or raw beets
- 1 bunch of cilantro
- 1 red or yellow sweet pepper
- a handful of grated or thinly sliced carrots
- 1 avocado
- yuzu ponzu sauce
- optional, sesame oil
- water
All vegetables cut or grate +- with the same thin strips, avocados - thin slices, prepare in advance. Soak the rice sheet in a bowl of warm water for 30-120 seconds. Put each type of vegetables in small portions in the center so that the filling occupies only the center. Wrap the edges inward, close as an envelope from above and twist the remaining side into a tight roll. The paper is quite thin, so we work gently, without pressing hard.
Spring rolls cut in half. Macaroni in yuzu ponzu, if desired, you can add a couple of drops of sesame oil to the sauce
All vegetables cut or grate +- with the same thin strips, avocados - thin slices, prepare in advance. Soak the rice sheet in a bowl of warm water for 30-120 seconds. Put each type of vegetables in small portions in the center so that the filling occupies only the center. Wrap the edges inward, close as an envelope from above and twist the remaining side into a tight roll. The paper is quite thin, so we work gently, without pressing hard.
Spring rolls cut in half. Macaroni in yuzu ponzu, if desired, you can add a couple of drops of sesame oil to the sauce
