HAPPY NEW YEAR!
Yes my last post was on December 23, 2012.
I like to wish you a prosperous 2013 again, this time in Chinese :)
Xin Nian Kuai Le 新年 快乐
For those who don't know, today is the first day of the year's snake which is celebrated with the beginning of the new year according to the Chinese calendar. The celebrations of the Chinese New Year coincides with the arrival of Spring, lasting two weeks, and ends with the Lantern Festival.
Spring Rolls were originally eaten in China during the celebrations of Chinese New Year so yesterday evening: dinner with traditional Chinese dishes! (recipes seen here and there for the web) and here my personal vegan recipe of Spring Rolls.
- 8 sheets of rice paper (available at health food stores and globally-minded grocery stores)
- 1 julienne carrot
- 150 grams of bean sprouts
- 80 grams of finely chopped chinese cabbage
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1/2 liter of vegetable oil for frying
(if you have the wok you can use it- I haven't it and my pan worked well) Heat three tablespoons of vegetable oil in a large frying pan, stir-fry carrots for a few minutes.
Add Chinese cabbage and season with 2 tablespoons of soy sauce.
Make stir-fry a couple of minutes and then turn off the burner. The vegetables should remain fairly crisp. Finally, add the bean sprouts and stir to mix them in.
Leave to cool the filling.Take a sheet of rice paper, dip a few seconds in cold water and lay it on a plate.
Place 2 tablespoons of the vegetable mixture toward the lower edge of the rice paper, flip sides of wrapper in over filling and roll from bottom to encase filling.
(look at the diagram above for a better explanation!)
Fry in hot oil and then place the fried spring rolls on a paper towel to allow the excess oil to be soaked up by the towel.
Serve hot with soy sauce or sweet and sour sauce.
I'm not a cook, not a food blogger, I just like to mess around in the kitchen and read your suggestions to improve the art of cooking!