Spring rolls with sweet-sour vegetables

Name: Spring rolls with sweet-sour vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 375 g Carrots; 200 g Cucumber; 1 Onion; 2 Garlic cloves; 1 red chilli pepper; 7-8 TABLESPOONS Coconut vinegar (you can get it in the asian shop); 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 125 g Leeks (leek); 100 g Bean sprouts; 100 g Deep-sea crab meat; 6 TABLESPOONS Soybean oil; 100 ml Soy sauce; 1 potty Coriander; 1 package (50 g) Rice plates; 1 collar Cut garlic (you can get it in the asian shop); 6 TABLESPOONS Far Eastern ketchup; 1 Egg Yolk; 2 kitchen towels

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

375 g Carrots
200 g Cucumber
1 Onion
2 Garlic cloves
1 red chilli pepper
7-8 TABLESPOONS Coconut vinegar (you can get it in the asian shop)
2 TABLESPOONS Sugar
7-10 Tbsp Salt
125 g Leeks (leek)
100 g Bean sprouts
100 g Deep-sea crab meat
6 TABLESPOONS Soybean oil
100 ml Soy sauce
1 potty Coriander
1 package (50 g) Rice plates
1 collar Cut garlic (you can get it in the asian shop)
6 TABLESPOONS Far Eastern ketchup
1 Egg Yolk
2 kitchen towels

Directions

1
Clean and wash the carrots and cucumbers. Cut cucumber lengthwise in half, remove seeds and cut the halves into triangles. Nick carrots, except 150 g, lengthwise and cut into slices. Peel onion and garlic.
2
Cut the onion into narrow slices, 1 clove of garlic into slices. Cut the chilli lengthwise, remove seeds, wash and cut into rings. Bring vinegar, sugar, 8 tablespoons of water, onions, garlic, chilli rings, some salt and carrot blossoms to the boil.
3
Cover and cook for about 4 minutes. Add the cucumber, cook for another 2-3 minutes and let it cool down. In the meantime clean and wash the leek. Cut remaining carrots and leek into fine strips. Scald bean sprouts hot and drain.
4
Finely chop the remaining garlic. Chop deep-sea crabs, except for a few for garnishing. Heat 2 tablespoons of oil in a frying pan, fry the carrots and leek for 1-2 minutes. Add garlic, sprouts and crabs and steam for another 1-2 minutes.
5
Season with 3 tablespoons of soy sauce and salt to taste and let it cool down. Wash the coriander, dab dry and chop it except for something to garnish. Mix the vegetable strips into this. Line the work surface with a clean kitchen towel.
6
Place 2 rice plates in a bowl of cold water and let them swell for 1-2 minutes. Carefully lay them on the kitchen towel and dab dry with a second towel. Place 1/8 of the vegetable filling in the middle of the plates, fold sides over the filling and roll up, brushing the edges of the seams with egg yolk if necessary.
7
Heat the rest of the soy oil in a pan and fry the rolls for approx. 4 minutes, turning them until crispy and brown. Blanch 16 stalks of chopped garlic in boiling water and wrap around the spring rolls.
8
Cut 3 stalks finely and put them in a small bowl with some soy sauce. Also put Far Eastern ketchup in a small bowl. Arrange 2 rolls on each plate, garnished with prawns, vegetables and coriander greens.
9
Add sweet and sour vegetables separately.