Crispy spring rolls with shiitake mushrooms and plum sauce Ros Thai Thai
Learn Kinga's secret kitchen code Crispy spring rolls. This colorful snack, featuring meaty shiitake mushrooms and crispy bamboo shoots, served with Ros Thai Thai plum sauce is a true feast of flavors. Check out the step-by-step recipe. Click here>
Number of servings
4
Sharpness level
MILD
Preparation time
10 min
Difficulty level
EASY
INGREDIENTS
Recipe for 4 servings – 60 spring rolls
- Ros Thai Thai plum sauce
- 1 can bamboo shoots 225g House of Asia
- 1 can chopped Shiitake mushrooms in House of Asia marinade
- 100 gr House of Asia green pea pasta
- 3-4 tablespoons House of Asia light soy sauce
- about 6 packages House of Asia rice paper
- 2 grated carrots
- 3-4 leaves of shredded red cabbage
- 120 g canned peas
- 6-8 leaves of fresh, chopped mint
- 1 teaspoon of garlic
- salt/pepper to taste
A METHOD OF PREPARING
- In a large bowl, combine carrots, cabbage, bamboo shoots, shiitake, peas, and mint.
- Pour boiling water over the noodles and let them steep for 5 minutes. Drain and rinse under cold water. Then, cut them into smaller pieces and combine with the vegetables. Season with salt/pepper, garlic, and soy sauce.
- Moisten the rice paper with water and wait a moment until it softens. Spread the filling on it and roll it up.
- Fry the spring rolls in oil until golden brown. Serve with Ros Thai plum sauce.
