春卷+香甜可口的雪慕拉酱

春卷,因为我要扩大我的夏季食品版,although there is no more sun in London,well it's there but it's kind of playing hide and seek… I am sure you see what I mean.希望它会回来。

I love spring rolls,我通常喜欢新鲜的(用湿米纸包着的)而不是熟的/油炸的,这有几个原因;;

-我不太喜欢油炸食品(除了炸薯条和卡拉马里马库达).

-它们非常容易准备,stuff them with whatever is available and edible and there you go.

- They are healthy,通常充满煮熟的蛋白质,herbs and vegetables.

- They are super fresh and always come with a super tasty dipping sauce,这使它们成为夏季的理想选择(以及春天时间!).

Spring rolls are originally from China but the fresh"kind of salad ones"rolled in moistened rice paper come traditionally from Vietnam,他们通常用米天使的头发填充,herbs,生蔬菜/沙拉,熟鸡虾仁或豆腐。

在我看来,关于春卷,最关键的不是馅,but the dipping sauce,字面意思是一切.一个糟糕的蘸酱,你不再想吃春卷了。是吗?On top of that I found that the spring rolls and the stuffing alwayssplendidly吸收蘸酱,是的,酱汁is一切。

正如您可能猜到的,这道菜的摩洛哥风味是蘸酱。必威特别投注I chose to make a sweet and savoury version of the classic切穆拉让两个伟大的历史经典之间的邂逅:摩洛哥雪橇和越南春卷。The result is faboulous,甜樱桃味道好极了;it's tangy and super herby and aromatic,it works令人惊讶地带着春卷。

春卷+香甜可口的雪慕拉酱

INGREDIENTS

春卷

制作6-8卷

  • 6-8张米纸
  • 1 large chicken breast,poached and sliced
  • 1 bundle angel hair,煮熟的,排空冷却(60gr生料)
  • 1 large zucchini,julienned
  • 1大胡萝卜,julienned
  • 1颗红甜椒,seeded and julienned
  • 1 apple,朱利安的(可选的)
  • 6至10根芫荽小枝
  • 一把薄荷叶

Sweet chermoula

100毫升

  • 2 tablespoons sesame oil
  • 2 tablespoons mint
  • 2 tablespoons coriander
  • 2 teaspoons fish sauce or 1 teaspoon salt
  • 2瓣大蒜,切碎的
  • 1汤匙橄榄油
  • 1汤匙蜂蜜
  • 1茶匙辣椒粉
  • 1茶匙小茴香
  • Juice of half a lemon
  • 大掐藏红花

方法

• To make the sauce,mix all the ingredients together and stir until smooth.

·组装成弹簧卷,将宣纸放入热水中,完全浸泡15秒。

·在干净的工作台上放一张软化的宣纸片,并将填充物放在纸片的底部而不接触边缘;arrange the herbs (3 or 4 mint leaves + 2 coriander sprigs),西葫芦,胡萝卜,天使的头发,甜椒,苹果in the desired order.我喜欢把药草放在底部或顶部,这样我们可以看到它们通过春卷一次。Fold the bottom of the sheet over the filling,tuck in the sides and roll as tight as you can.You will notice that,在这个阶段,米纸很粘,你不需要任何东西来封住卷子,这事自然会发生。

• Repeat until you've exhausted all the ingredients.Slice in bite size or keep as a whole. Enjoy with the sweet chermoula sauce.