HOUSE OF ASIA
See the recipe
Spring rolls in rice paper
Crispy spring rolls stuffed with meat and vegetables are a classic Asian cuisine made at home. Simple ingredients, aromatic spices, and just a few steps lead to a delicious snack.
Ingredients
- 8 sheets House of Asia rice paper
- 1 teaspoon House of Asia Chinese Cuisine Spices
- 20 ml House of Asia Roasted Sesame Oil
- 20 ml House of Asia Light Soy Sauce
- 30 gr Mun mushrooms whole House of Asia
- 100 gr House of Asia Green Pea Rice Noodles
- 150 g minced pork
- 2-3 white cabbage leaves, finely chopped
- 2 cloves of garlic, finely chopped
- a handful of chives, finely chopped
- 1 medium carrot, cut into thin matchsticks
A method of preparing
- Soak the pasta in boiling water for 15 minutes, then rinse with cold water, cut into shorter threads with scissors and drain.
- Pour boiling water over the mun mushrooms and leave for 20 minutes, then drain.
- Brown the meat and season with Chinese spices. Then add the carrots, cabbage, garlic, and mushrooms. Sauté briefly and add the noodles. Season with sesame oil and soy sauce. Finally, add the chives.
- Soak rice paper sheets, fill with the filling, and roll them up like croquettes. Fry in hot oil until golden brown or bake in an oven preheated to 220°C (420°F) for about 20 minutes.
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Pasta 
Chinese 
up to 15 minutes 
Chicken 
Vietnamese 
Vegetables 
Ryba 