Spring Rolls
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.
PREPARATION 30 MIN
COOKING 15 MIN
SERVINGS 20 rolls
INGREDIENTS
- 225 g (½ lb) ground pork
- 4 carrots, finely chopped
- ½ onion
- 30 ml (2 tbsp.) sugar
- 2 ml (½ tsp.) salt
- 2 ml (½ tsp.) pepper
- 1 egg white
- 3 fragrant dried mushrooms, rehydrated for 10 minutes in warm water, chopped into small pieces
- 45 ml (3 tbsp.) vermicelli, rehydrated for a few minutes in
warm water
-
1 package spring roll dough
PREPARATION
- Drain the chopped carrots by pressing with your hands.
- In a bowl, combine all the filling ingredients and mix well.
- Spoon the filling onto the roll dough and seal using a little egg white.
- Fry for 12 to 15 minutes.
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