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INGREDIENTS |
Filling
- 1/4 blanched cabbage julienne
- 3 blanched blanched carrots julienne
- 3 zucchini julienne
- 3 medium mushrooms julienne
- 1/4 blanched red pepper julienne
- 1/4 blanched yellow pepper julienne
- 1/4 blanched green pepper julienne
- 75g of bamboo shoots or Water chestnut
- 75g of Beans sprouts
- 1 tsp of grated ginger
Sauce
- 4 tbsp soy sauce
- 1 tsp oyster or fish sauce (optional)
- 2 tbsp sesame oil
- 1 tbsp sweet chili sauce
- 1 diced green onion
- 1 tsp grated ginger
- Red chili (optional)
To serve
- 2 tbsp of roasted sesame seeds
- A bunch of coriander leaves
PREPARATION |
- Mix together the sauce ingredients.
- Mix together the drained blanched filling ingredients.
- Add two spoons of the mixed sauce on the filling ingredients, mix and let rest for 10mins.
- Soak the rice paper one after the other in hot water and fill with a teaspoonful of ingredient mix and wrap into roll while closing the sides.
To serve
Cut in half, sprinkle with coriander and coated sesame and aside the dipping sauce.
Optional: Add boiled shrimp to your Summer Rolls
MAYA’S RECIPES |