Wrapped Vegetable Spears
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the spring rolls
- 12 Asparagus (spears)
- salt
- 1 Tbsp Corn starch
- 1 Tbsp water
- 12 Spring roll dough sheet
- 3 Tbsps finely chopped Hazelnuts
- 4 Tbsps Oil
- For the chili cucumber dip
- ⅔ cup Rice vinegar
- ⅔ cup sugar
- 1 red chili pepper (seeds removed & finely chopped)
- 1 pinch salt
- ½ Cucumber (finely chopped)
- 1 Tbsp finely chopped cilantro
Preparation steps
1.
Cook the asparagus in a pan of boiling salted water for 1-3 minutes (depending on thickness) until crisp tender. Plunge the asparagus into iced water, then drain and pat dry.
2.
Mix together the cornstarch and water.
3.
Place a spring roll wrapper on a work surface and lightly brush with water. Place an asparagus spear on the roll and brush the edges with the cornstarch mixture. Roll up to enclose the asparagus stalk. Repeat with the remaining asparagus and spring roll wrappers.
4.
Lightly brush the rolls with a little water and sprinkle with the chopped nuts.
5.
Heat the oil in a skillet (frying pan) and add the wrapped asparagus, seam side down, a few at a time and cook until crisp and golden. Drain on absorbent kitchen paper.
6.
For the chili cucumber dip: heat the rice vinegar and sugar in a small pan over a high heat until the sugar has dissolved. Bring to a boil and cook for 1 minute, until thickened slightly.
7.
Add the chili and salt, remove from the heat and leave to cool.
8.
Stir in the cucumber and cilantro and spoon into a dipping bowl.
