2 servings
- 10 spring rolls sheets
- 1 medium carrot, peeled and matchstick chopped
- 1/5 savoy cabbage, sliced into stripes
- ¼ tofu, chopped into lengthwise cubes
- Alfa alfa sprouts
- Fresh ginger, finely chopped
- Shoyu
- Seeds oil
- Extra virgin olive oil
This is the second time I try to make spring rolls. It is already better than the first… The third will probably be a big success!
The problem is only finding spring roll sheets into a medium-size Italian town without a serious Chinese immigration (if you except the ones who runs the only Chinese restaurant of the town) Surely finding them is easier in a city with some serious presence of Chinese immigrants and with some kind of oriental food shop. The rest is very easy…Or almost.
Heat the ginger, some oil and some drops of shoyu into a frying pan. After a couple of minutes, add the vegetables and the tofu and stir-fry briefly. Turn off the heat, add the alfa alfa sprouts and mix well.
Obviously, the Chinese packet of spring rolls doesn’t care about gaijin, who doesn’t know how to make them. In fact, there aren’t any notes about how to use the rice sheets…In this case the net will help you…
Submerge the rice sheets into warm water for about 2 minutes to soften. Then, dry them on a cloth: the sheets must be dry when you fill them!
Place some vegetable and tofu mixture horizontally into the middle of the rice sheet. Fold the ends upright. Fold the lower part of the sheet and, then, roll up the rest to form the classical cylindrical form of the spring rolld. Explain it is worse than do it!
The rice sheets are particularly fragile. So, handle with care! The rice sheets are also particularly sticky: avoid collisions between one sheet and another!
Fry the spring rolls in abundant oil (I used seeds oil) until golden on both sides. The oil must be extremely hot so fry them for a couple of minutes only. Drain the spring rolls on blotting paper and serve hot.
With some practice not only you will acquire ease, but you could also change the filling of the spring roll with the one you like more. The ones in the photo are actually filled with stir-fried Swiss chard and tofu and there is a recipe made with rice sheets in the cake’s section.
