Servings: 4
Preparation: 25 minutes
Cooking: 10 minutes
Ingredients
1 l (4 cups) shredded ribs
125 ml (½ cup) carrot, grated
Qs water
Qs flour
8 to 12 imperial roll sheets
Qs canola oil
The sauce
250 ml (1 cup) yogurt
125 ml (½ cup) cabbage, shredded
1 lemon, juice
30 ml (2 tbsp) chives, chopped
Qs hot sauce of your choice
Preparation
In a bowl, mix the shredded ribs and carrot.
In another bowl, prepare the edible glue by mixing a little water and flour.
In the center of each sheet of roll dough, spread the shredded and carrot mixture, fold the two sides of the dough then roll and, with the edible glue, stick the edges.
In a saucepan, heat 2'' of canola oil, to 190 °C (375 °F).
Dip each roll in the hot oil, until nicely colored. Remove and set aside on absorbent paper.
In a bowl, mix the yogurt, cabbage, lemon, chives and hot sauce. Check the seasoning.
Serve the rolls, accompanied by this prepared sauce.
Preparation: 25 minutes
Cooking: 10 minutes
Ingredients
1 l (4 cups) shredded ribs
125 ml (½ cup) carrot, grated
Qs water
Qs flour
8 to 12 imperial roll sheets
Qs canola oil
The sauce
250 ml (1 cup) yogurt
125 ml (½ cup) cabbage, shredded
1 lemon, juice
30 ml (2 tbsp) chives, chopped
Qs hot sauce of your choice
Preparation
In a bowl, mix the shredded ribs and carrot.
In another bowl, prepare the edible glue by mixing a little water and flour.
In the center of each sheet of roll dough, spread the shredded and carrot mixture, fold the two sides of the dough then roll and, with the edible glue, stick the edges.
In a saucepan, heat 2'' of canola oil, to 190 °C (375 °F).
Dip each roll in the hot oil, until nicely colored. Remove and set aside on absorbent paper.
In a bowl, mix the yogurt, cabbage, lemon, chives and hot sauce. Check the seasoning.
Serve the rolls, accompanied by this prepared sauce.
