Rice paper rolls are an Asian classic. You can use almost any filling for them.<\/p>\n
Kiev. Ukraine. Ukraine Gate – March 16, 2021 \u2013 Kitchen<\/strong><\/p>\n \u00a0<\/strong><\/p>\n Today I decided to cook vegetable rolls with a soy-based sauce. Cooking them is very simple and fast, it turns out an incredibly appetizing snack in the Asian style.<\/p>\n \n Preparation time – 15 minutes<\/p>\n \n Cooking time – 15 minutes<\/p>\n \n Ingredients<\/strong>:<\/strong><\/p>\n \n rice paper – 4 sheets<\/p>\n mushrooms – 300 g<\/p>\n carrots (large) – 1 pc.<\/p>\n oil – 2 tbsp. l.<\/p>\n parsley – to taste<\/p>\n sesame seeds – 1 tbsp. l.<\/p>\n corn starch – 1 tsp.<\/p>\n water – 60 ml<\/p>\n soy sauce – 100 ml<\/p>\n mirin – 1 tsp.<\/p>\n chili pepper – \u00bd pcs.<\/p>\n salt and pepper – to taste<\/p>\n \n Preparation<\/strong>:<\/strong><\/p>\n \n Peel one carrot and cut it into long strips on a mandolin or peeler (as for Korean carrots).<\/p>\n \n Mushrooms (300 g) wash, dry, and cut into slices.<\/p>\n \n Heat a frying pan with 2 tbsp. l. oil, brown mushrooms, and carrots for 1-2 minutes so that it remains crispy.<\/p>\n \n Wash the chili peppers and cut about half. Chop half into small cubes.<\/p>\n \n Mix in bowl carrots, mushrooms, chili peppers. Add parsley leaves to taste in a bowl.<\/p>\n \n Pour 100 ml of soy sauce into a saucepan. Add 1 tsp. mirin.<\/p>\n \n Then dilute in cups 1 tsp. corn starch in 60 ml of water. Put the mixture in soy sauce and heat until thickened.<\/p>\n \n Rice sheets (4 pcs.) Grease with water to make them elastic. Lay the filling on one side of the sheet and gently wrap it in a roll.<\/p>\n \n Cut the resulting roll in half at a 45-degree angle.<\/p>\n \n When serving, pour the sauce over the vegetable rolls and sprinkle with sesame seeds.<\/p>\n \n As you see, it’s easy to cook!<\/p>\n \n