A veggie of the day
Product of a day
MACEDONIAN MIX 425 ml. Mix of carrots with green peas, green beans and cauliflower or broccoli. Rich in vitamins. Excellent for vegetable salads. Simply add sauce, dressing for salads or mayonnaise.
Interesting facts
In the past groats used to be very popular. Before potatoes became a common part of meals, groats were a important staple of meals. Today they aren’t so common as before, but they are really healthy and it would be good to return to them.
Spring rolls with vegetables
time:
30 min
portions:
4
difficulty:
easy
A recipe for spring rolls with vegetables, a Vietnamese cuisine dish.
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Ingredients
½ bag rice noodles
2 tbsp rice vinegar
8 big sheets rice paper
½ cup courgette chopped into thin strips
¼ cup carrots, peeled and chopped into thin strips
½ cup Chinese cabbage or regular cabbage, chopped
2 tbsp chopped unsalted cashews
1 green onion, julienned
¼ cup fresh basil leaves
¼ fresh mint leaves
¼ cup fresh coriander leaves
Preparation
- Place noodles in a bowl, pour hot water over them, cover them and soak for 15 minutes then drain them.
- Cut the noodles with scissors into 10 centimeter strings, mix with rice vinegar and then add salt.
- In a flat baking form pour some hot water and place individually rice paper sheets to soak them for about 15 seconds each.
- Remove the sheets gently from water and place them on a clean cotton cloth. On one side put some courgette, carrots and cabbage.
- Add a little noodles and sprinkle with nuts and onion. Add a few leaves of basil, mint and coriander.
- Tightly roll the vegetables in the rice paper so it looks like a croquette. Repeat the steps with the remaining rice paper sheets and vegetables.
- After you’ve prepared the spring rolls cover them with a wet baking paper and a damp cloth, seal in a tight plastic bag a put them in a fridge.
Serving suggestion:Serve the rolls cut in half with nut dip or sweet and sour sauce.
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