Egg rolls food-Chinese healthy recipes for October 22 2014

Egg rolls food

Origin of egg rolls food:
Chinese Food

Number
of people: 6

Difficulty:
Easy

Preparation
time: 25 min

Cooking
time: 20 min

Price:
Reasonable

Ingredients

3
packages of rice cakes

500 g of beef, a few red
peppers

500g boneless pork

1
small package of Chinese noodles

10
black mushrooms

1
pinch salt of glutamate

3
bunches of fresh coriander

2
tablespoons fish sauce

1
tablespoon lime juice

3 kg of fresh bean

2-3
lettuce salads

4
medium carrots

2
eggs, powdered sugar

2
bunches of fresh mint

5
cloves of crushed garlic, salt – pepper

Preparation egg rolls food

Soak
black mushrooms and Chinese noodles in hot water separately. Grate carrots,
book into the equivalent of a tablespoon

Soup
for the preparation of the sauce (discussed later).

Once
inflated black fungus, it will remove the feet (indigestible to eat) and then
you spend the electric chopper and Chinese vermicelli transparent length of 2 cm by 3 small little gesture of pressure on
the unit .

You
do the same for coriander and 5 cloves of garlic.

Cut
beef and pork into small cubes big as your thumbnail to the electric grinder.
Be careful not to grind the meat (grind like a burger). Meat should breathe.

Put
the filling into a saucepan, put 2 eggs, salt and pepper, put the black
mushrooms, crushed garlic, a pinch of salt of glutamate, grated carrots,
chopped noodles, cilantro and soy that you previously washed thoroughly and you
have crushed hand. Add 2-3 tablespoons of sauce fish sauce. Mix together.

Soak
4-6 rice cakes in hot water. Be careful not to burn your fingers. Put patties
softened in terms of work, you can put a little stuffing on 3/4 of the width of
the slab at the end too.

Wrap
the stuffing with the end of the slab, without rolling. compress and fold the
other two ends and finish cooking Cook the egg rolls in an oil bath or
végétaline (less fat) and watch the cooking to make the golden spring rolls.

Roll
it, then dip it in the sauce fish sauce prepared.

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