Spring rolls by FOS
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“A very alternative and nice idea to use spring rolls with ingredients that we use in our kitchen without referring to taste in China. We use wheat flour leaves which are usually frozen. They are healthier because they are baked in the oven and not fried. The mixture of 5 spices is optional but it is a tasty bridge of the recipe with the spring rolls so it is good to use it. It is good to use a wok if there is one, of course if we have a fire. Otherwise a pot is what you need for the preparation of the filling
Ingredients
- 1 pack of spring rolls (40 sheets)
- 1 bottle of Mala Peruviana
- Half a medium-sized cabbage
- Mushrooms (to your liking)
- 2 sweet red peppers
- 2 green peppers
- 100 g corn
- 300 g of tuna in water
- Paprika
- 2 pinches mixture of 5 spices
- Tabasco
- 1 pinch of sugar
- Salt Pepper
- Olive oil
Spring Rolls by FOS preparation
Cut the cabbage into strips and sauté until slightly wilted, add the sliced mushrooms and peppers and continue to stir over high heat. Continue with the corn and let them drain a little of their liquids. Powder with the 5 spices and pour over with 1/2 of the bottle of Mala Peruviana. Salt, pepper and Tabasco as spicy as we like. Allow the mixture to cook on low heat. At the same time, grease a baking tray with a brush and preheat the oven to 200 degrees with air.
Turn off the heat, let the mixture stir for 5 minutes and add the tuna, stirring to incorporate evenly. Fill the leaves with a spoon in the center and roll like spring rolls. Close the edges and roll like a patty. The process is repeated on the 20 sheets. Because the liquids may have wiped the first sheet, we add another one after we have wrapped them all first so that they are quickly ready after the second sheet to be put in the oven. When we have wrapped them all with the second sheet, we apply a little olive oil on them with the brush as they have been shaken in the pan and we put them in the oven until they become ruby red. Until cooked in a small saucepan, make an easy and simple sauce with the other half bottle of Mala Peruviana, adding the sugar and an idea 5 spices, 4 drops of Tabasco, salt and pepper. When it sets a little, in about ten minutes, that is, as long as the spring rolls will do in the oven, we keep it to serve on top of the spring rolls.
Serve on a plate 3 pieces, two next to each other and one perpendicular to them and pour the string sauce. You do not need much. Also the sauce can be served separately and dip the spring rolls there as in the sweet and sour.
