Vegetable Spring Rolls with Vermicelli and Sweet and Sour Sauce

Vegetable Spring Rolls with Vermicelli and Sweet and Sour Sauce : Crispy spring rolls filled with carrots, cabbage and rice vermicelli, served with a homemade sweet and sour sauce. Vegetarian and full of flavor.

• 6 servings
• Preparation 30 min
• Cooking 20 min
• Total 50 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : vegetable spring rolls

• 12 rice paper wrappers for spring rolls
• 50 g rice vermicelli
• 2 carrots
• 150 g white cabbage
• 1 onion
• 1 clove of garlic
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 3 tbsp ketchup
• 2 tbsp sugar
• 3 tbsp rice vinegar
• 500 ml frying oil

Preparation : vegetable spring rolls

1. Soak the vermicelli for 5 minutes in very hot water, drain and cut with scissors.
2. Put the onion, garlic, carrots and cabbage in the bowl and chop coarsely. 5 secspeed 5
3. Add the sesame oil and soy sauce, then cook, stirring. 5 min100°Cspeed 1reverse
4. Mix the vegetables with the vermicelli and let cool slightly.
5. Moisten a wrapper, place 2 spoonfuls of filling on it and roll up, folding in the edges.
6. Fry the spring rolls at 170°C (340°F) for 4 minutes, until golden. Drain.
7. In a saucepan, stir together the ketchup, sugar, vinegar and 3 tablespoons of water to make the sauce, then serve with the spring rolls.

Storage: 2 days in the refrigerator. Reheat in the oven for 10 minutes.