Spring Rolls with Smoked Small Sardine
Spring rolls are a staple of Vietnamese and Southeast Asian cuisine. A practical meal for summer days.
Ingredients
-
1 courgette
-
2 carrots
-
1/2 leek
-
30 g fresh ginger
-
Fresh coriander and parsley
-
Olive oil to taste
-
salt to taste
Preparation Method
- Prepare the vegetables: finely chop the cabbage, carrots, leeks and courgettes into sticks about 4 cm long.
- Heat two tablespoons of olive oil, salt and the grated ginger in a wok. Add the vegetables and soya sauce, and sauté until the vegetables are cooked but crispy.
- Transfer them to a bowl, add the bean sprouts and herbs and mix everything together.
- Prepare the rolls by placing one sheet of rice at a time on a slightly damp cloth, and fill it with vegetables and smoked small sardines. Close the sheet to form a roll (wet your hands a little to seal the sheet well).
- Serve the rolls with soya sauce and garnish with flowers and leek slices.
