IMPERIAL ROLL
Output: 12 rolls - Preparation time: 25 minutes - Cooking time: 15 minutes
Ingredients
- 60 ml (4 tablespoons) canola oil
- ½ cabbage, shredded
- 1 onion, chopped
- 30 ml (2 tbsp.) ginger, chopped
- 2 garlic cloves, chopped
- 60 ml (4 tbsp.) fish sauce
- 30 ml (2 tbsp.) soy sauce
- 30 ml (2 tbsp) Sambal Oelek or other chili paste
- ½ daikon, grated
- 2 carrots, grated
- 30 ml (2 tbsp.) sesame oil
- QS bean sprouts (optional)
- 12 sheets spring roll dough
- Salt and pepper to taste
- Sauce for rolls
- 60 ml (4 tbsp.) fish sauce
- 15 ml (1 tbsp) hot sauce (Sambal Oelek)
- 30 ml (2 tbsp) sugar
- 15 ml (1 tbsp.) rice vinegar
- ½ lime, juice
- ½ carrot, grated
Preparation
- Preheat fryer oil to 190° C (375° F) or oil in a saucepan.
- In a skillet, heat the canola oil, add the cabbage, onion, ginger and garlic. Let everything stew lightly over medium heat for 10 minutes. Add the fish sauce, soy sauce and Sambal Oelek. Set aside in a bowl, add the daikon, carrots, sesame oil and a few bean sprouts. Adjust the seasoning if necessary.
- Roll out the pastry sheets on the work surface.
- Spread the prepared filling in the middle of each sheet, then roll up to form tightly closed rolls.
- Dip in oil for a few minutes, until golden-brown.
- Mix all the ingredients for the sauce in a bowl and serve with the rolls.
