A healthy recipe
for a simple and efficient entry or a drink that changes!
Healthy Vegetables Spring Rolls
Ingredients
8 sheets of pastry for spring rolls, large
2 sticks celery, small, peeled and finely grated
2 cloves garlic, crushed
2 tablespoons vegetable oil
1 tablespoon chopped fresh ginger
2 medium onions or 250 g, sliced
2 medium carrots, finely grated
1 medium zucchini finely grated
1 medium green pepper, finely grated
2 ½ cups or 250 g white cabbage, finely shredded
2 cubes of vegetable broth
1 teaspoon white pepper
1 teaspoon sesame oil coffee
2 cups oil for frying
How to Make Vegetables Spring Rolls
Heat the vegetable oil in a large saucepan, add the ginger and cook until fragrant and garlic then add the onion and stir over medium heat for 2 minutes.
Add the celery, carrots, zucchini, green pepper and cabbage. Stir for a few minutes or until vegetables are almost tender then add the diced vegetable broth, white pepper and sesame oil. Stir to mix well. Remove from heat and place the mixture on a plate until it cools to room temperature.
Sprinkle the rolls one after the other by placing 1 tsp. Tablespoon of filling into the bottom of the cake, moisten the edges with a brush and fold the top of the cake over the filling.
Fold the edges well and roll the cake up tightly. Repeat for all of them.
Before serving, fry the rolls in hot oil until golden brown.
Enjoy with Healthy Vegetables Spring Rolls from my kitchen
8 sheets of pastry for spring rolls, large
2 sticks celery, small, peeled and finely grated
2 cloves garlic, crushed
2 tablespoons vegetable oil
1 tablespoon chopped fresh ginger
2 medium onions or 250 g, sliced
2 medium carrots, finely grated
1 medium zucchini finely grated
1 medium green pepper, finely grated
2 ½ cups or 250 g white cabbage, finely shredded
2 cubes of vegetable broth
1 teaspoon white pepper
1 teaspoon sesame oil coffee
2 cups oil for frying
How to Make Vegetables Spring Rolls
Heat the vegetable oil in a large saucepan, add the ginger and cook until fragrant and garlic then add the onion and stir over medium heat for 2 minutes.
Add the celery, carrots, zucchini, green pepper and cabbage. Stir for a few minutes or until vegetables are almost tender then add the diced vegetable broth, white pepper and sesame oil. Stir to mix well. Remove from heat and place the mixture on a plate until it cools to room temperature.
Sprinkle the rolls one after the other by placing 1 tsp. Tablespoon of filling into the bottom of the cake, moisten the edges with a brush and fold the top of the cake over the filling.
Fold the edges well and roll the cake up tightly. Repeat for all of them.
Before serving, fry the rolls in hot oil until golden brown.
Enjoy with Healthy Vegetables Spring Rolls from my kitchen
Nutrition Facts:
Total fat % 0,60
Proteins % 5,10
Carbohydrates % 29,70
Calories per/100gms 145
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