Cooking description:
Below I will tell you in more detail how to cook spring rolls with funchose. As a filling, you can use any vegetables of your choice. Zucchini, red cabbage and green asparagus also work well. To make the rolls neat, do not overdo it with the filling, otherwise it will be difficult to wrap them. The dish is perfect for a lunchtime snack or light dinner.
Purpose: For lunch / For dinner
Main Ingredient: Cereal / Rice / Noodles / Rice Paper
Dish: Snacks
Cuisine geography: Asian
Diet: Vegan dishes
Ingredients:
- Rice paper - 4 pieces
- Red bell pepper - 1/2 Piece
- Green bell pepper - 1/2 Piece
- Carrots - 1 Piece
- Cucumber - 1 Piece
- Jerusalem artichoke syrup - 1 teaspoon
- Peanut Butter - 2 Tbsp. spoons
- Soy sauce - 4-5 Tbsp. spoons
- Miso paste - 1/2 Teaspoon
- Dried Garlic - To taste
- Dried Ginger - To taste
- Funchoza - 50-60 Grams
- Mint - 15 Grams
Servings: 1-2
How to cook "Spring rolls with funchose"
Prepare all ingredients.
For the sauce, combine the peanut butter, Jerusalem artichoke syrup, miso paste and soy sauce until smooth. Add dried ginger and garlic to taste.
Pour boiling water over the funchoza and leave for 7-10 minutes. Drain, rinse the noodles in cold water.
Cut the bell pepper into cubes. Grate cucumber and carrots for Korean carrots.
Soak rice paper in cold water for a couple of seconds. Transfer to a work surface. Place a couple of mint leaves in the center.
Put a small portion of funchose on top.
Then a small portion of vegetables.
Roll the rice paper into a roll. Cut each in half.
Spring rolls with funchose are ready, bon appetit!