John Myers
Rolinhos primavera com salada de repolho branco e recheio de rábano
Os rolinhos primavera perfeitos com salada de repolho branco e receita de recheio de rábano com uma foto e instruções simples passo a passo.
- 8 piece Spring roll platters 25 cm * 25 cm (here: from the Asian market!)
- 1 Copo Salada de Couve com Rábano *)
- 1 White egg
- 2 xícaras de óleo de amendoim
- 1 Wok with drain grate
- Molho de pimenta doce
- Let the spring roll plates thaw, fill the plates with 2 – 3 tablespoons of white cabbage salad with horseradish, brush the edges with egg white, roll up into rolls (see pictures!), Fry in portions in the wok with hot peanut oil, drain on the drainage grid and place on kitchen paper degrease. Serve the spring rolls with a sweet chili sauce. The spring rolls are a delicious starter or they just taste like that if you eat them out of your hand shortly after frying
*) Siehe mein Rezept:
- Salada de repolho branco com rabanete
