Vegan, Balinese spring rolls à la "I Gusti Made"

Ingredients for 4 servings:

• Dough sheets, approx. 4 – 5 sheets, (spring roll sheets), frozen
• 2 tbsp wheat flour type 405
• 1 tbsp Arak Masak
• 1 m.-sized carrot(s)
• ¼ chayote(s)
• ¼ bell pepper(s), red
• 1 Pepper, green, long, mild
• 8 runner beans or princess beans
• 4 stalk(s) asparagus, green or white
• e.g. chili sauce (spring roll sauce ala Sanur Beach, see appendix)
• n. B. Sunflower oil for frying
• n. B. flowers and leaves, for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Spicy, approximately 25 cm long spring rolls as an appetizer. Recipe from Bali, Indonesia.

If you don’t have the spring roll sauce, it’s best to prepare it the day before according to the recipe (see below). Cover the frozen pastry case with a tea towel and let it thaw slowly. Take 4-5 sheets (21 x 21 cm) and refreeze the rest. To make the flour gluten, mix the flour with rice wine to a paste. Cut a large section off a chayote lengthwise, peel it, and cut lengthwise into strips approximately 4 x 4 cm thick. You will need 8 strips. Wash the carrot, trim both ends, and peel it. Cut a 4 mm thick slice lengthwise. With the cut side down, cut further slices of the same thickness. Cut these slices lengthwise into strips approximately 4 mm wide. (You will need 8 pieces.) Use the triangular pieces for something else. Remove the stem from a bell pepper, wash it, cut out a quarter, remove the seeds, and cut lengthwise into 4 thin strips. Remove the stems from the peppers, wash them, halve them lengthwise, and remove the seeds. Halve each half lengthwise. Wash the fresh green beans, trimming both ends, and removing any strings. Wash and peel the fresh asparagus, then trim about 2 cm off the bottom. Optional: Halve the spring onion or leek lengthwise and fan out the pieces. Blanch the asparagus, carrot strips, chayote strips, and beans for 4 minutes. No longer! They will be fried later as a filling. Garnish 4 serving bowls. Place the vegetable ingredients in the pastry wrappers, leaving some of the filling sticking out on the right and left. Drizzle each spring roll with 1 tablespoon of the dipping sauce. Brush the top end of the roll with the flour gluten. Roll the pancake lengthwise and secure it with the end. Balinese spring rolls are not sealed on the right and left sides, as they are not deep-fried. Heat 4 tablespoons of sunflower oil in a pan. Fry the 4 spring rolls until crispy and brown all over. Place the spring rolls in the prepared serving bowls, drizzle each with 2 tablespoons of the dip, serve warm, and enjoy as an appetizer. This makes a complete meal for 2 people. Instead of the asparagus, you can also use the white part of a leek or spring onions. Note: This sauce tastes completely different from store-bought spring roll sauces and should definitely be used. You can find the recipe here: Springroll Sauce ala Sanur Beach, see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html