Gastronomixs

Vietnamese spring roll with kale

Delicious served in an Asian or vegetarian dish.

Vietnamese spring roll with kale

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Ingredients

250

g

fresh kale

60

g

leek

60

g

carrot

20

g

legumes

1

tbsp

chilli sauce

As needed:

 

salt and ground pepper

4

 

spring roll wrappers

Preparation method

  • Chop the vegetables into fine strips.
  • Quickly fry the kale in hot oil at a high temperature.
  • Add the remaining vegetables and briefly fry together.
  • Season to taste with plenty of chilli sauce, salt, and, if required, ground pepper.
  • Drain in a sieve.
  • Place the filling on a spring roll wrapper, fold over and seal the edge with a little egg white.
  • Deep-fry at 180°C until golden brown.

Serving suggestions

  • Serve as part of an Asian or vegetarian dish.
  • This goes well with black garlic.

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