Vegetable Spring Rolls with Cold Cuts Recipe
A simple and light snack for all occasions. I love spring rolls because the filling can be prepared to the taste of consumers, and everyone can put what they like. Now I have vegetables that were found in the refrigerator, and a meat component of two types of meat – beef and chicken. Spring rolls are served separately with sauces, in which they are dipped before use. Usually it’s soy. But you can make the sauce to your liking.
Servings
6
Cook Time
50minutes
Servings
6
Cook Time
50minutes
Ingredients
Instructions
  1. Fry the onion until transparent. Cut the boiled beef and chicken into cubes and add to the onion. Fry everything together for 5 minutes. Season for flavor with pepper, Provencal herbs. Leave to cool.
  2. Cut tomatoes into slices, fresh cucumbers into strips, and chop chili peppers smaller.
  3. Add the green peas and green onions, cut diagonally. This is a vegetable supplement to spring rolls. Salt is not necessary! First, vegetables will give us juice that we don’t need at all. Secondly, spring rolls are served with soy sauce or teriyaki sauce, which is salty.
  4. Cut the lettuce leaves into pieces.
  5. Dip a sheet of rice paper in water poured into a wide plate for 10 -15 seconds, it should remain slightly firm. Place it on a wooden board moistened with water. On the board, the sheet will finally soften, and it can be rolled into a roll.
  6. Put the prepared filling on a sheet of rice paper, a little at a time. I don’t mix all the stuffing at once, I like to shape the filling myself.
  7. Wrap the spring roll the same way we wrap our pancakes. You can, if desired, quickly fry in vegetable oil. I don’t like fried food, so I finish cooking on this.
  8. When serving, sprinkle with sesame seeds and serve with your favorite sauce.
  9. Bon Appetit!
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