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Fake Nems (Spring Packages with Vegetables)

Fake Nems (Spring Packages with Vegetables)

Grate the cabbage. Carrots are washed, cleaned, grated. I didn't have time to cut them nicely.

In a wok pan, fry the vegetables in sesame oil for about 2-3 minutes. Then add the soy sauce, salt and pepper.

Cut the pie sheets into 4, take 2 sheets each, grease with oil, put 0 tablespoons of hardened vegetables and roll.

Fry in a wok pan in hot oil until light brown.

Good appetite!

Spring packages

Although it's winter, I don't see anything wrong with preparing some spring packages. That only after winter comes spring. Not long ago I was telling you about Chinese cabbage or pak choy and I hope you haven't forgotten what we were talking about then, because we repeat a little the figure with the frying pan of cabbage.

When you catch a green bunch of Chinese cabbage, set aside a few leaves to pamper yourself a bit with a super simple recipe for spring packs. All you need are a few sheets of rice, pak choy leaves, a few bunches of broccoli, a tiny carrot, shiitake mushrooms or which you like best, garlic, chili and soy sauce.

Cut the pak choy leaves long and throw them in a pan with hot sesame oil well, toss the broccoli bunches and for 1 minute soak them well, adding soy sauce. Slice the mushrooms thinly and perch them on them for 2-3 minutes in sesame oil and soy sauce. Meanwhile, cut the carrot into very thin strips and prepare a little water to soften the rice sheets.

On the package of rice sheets it was written that the rice sheet gets wet for 15 seconds. You can immerse it for a few seconds in water and it is best to use it when it is soft, but still feel a little stiff. As you handle it, the water will penetrate the sheet and soften it more.

With a sheet of rice ready, place thin strips of carrot, mushrooms, broccoli and Chinese cabbage, garlic in the middle and carefully wrap the rice sheet like a string, but without stuffing its ends, if you are used to doing this. the sarmale classics.

You can serve the spring packets as you prepared them, along with a soy and chili sauce, or you can fry them over high heat in an oil bath until golden. I did not follow any of the suggestions, but I perfected them very lightly in a tablespoon of sesame oil, enough to change the consistency of the rice sheet.

Start by making sure that you have brought all the ingredients mentioned in the list to the work table.

Wash the potatoes well and boil them in a pot with enough water to cover them. Add a teaspoon of salt. This will speed up the penetration of the potatoes and help you save more time. Let the potatoes boil over medium heat, just enough to penetrate easily if you prick them with a fork. Complete boiling is not necessary, as they will once again be subjected to heat treatment. Pass the boiled potatoes through a stream of cold water so that they can clean them faster.

Peel a squash, grate it and squeeze the juice. Drain the grated carrot well and add it over the boiled potatoes, also passed through a grater. Drain the canned corn kernels and pass half of them through the mincer. You can also grind them with the help of the food processor, but be careful not to turn them into puree. Peel a squash, grate it and chop it into small cubes. Peel a squash, grate it and chop finely. Wash the greens, drain well and chop finely.

After you have prepared all the ingredients for this recipe for vegetable meatballs with lots of greens, mix them all in the same bowl. Add the remaining corn kernels. They will look beautiful through meatballs. Add salt and pepper to taste and paprika for flavor and color. You can also add a teaspoon of flour to the composition, but no more. Add flour only if the texture of the composition is slightly watery.

How to form and prepare fasting meatballs

Homogenize well the composition for meatballs, then shape it into spherical shapes, specific to meatballs. After you have shaped all the meatballs, place them on a plate and heat the pan with oil.

Fasting meatballs ready for preparation / Shutterstock

Take each meatball and flatten it lightly in your palms. Gently pass it through the flour and place it in the pan. Do the same with all meatballs.

In the absence of eggs in the composition, a link between the ingredients, the vegetable meatballs brown more easily if they are flattened. Brown the meatballs nicely, turning them from side to side. Take them out on a tray lined with baking paper.

You can serve simple meatballs as an appetizer, but you can also serve them with a tomato sauce. They are also delicious with a salad, a side dish, etc. In any combination you prefer, they will be a delight for the taste buds.

Vegetable meatballs with lots of greenery section / Profimedia Images

Necessary ingredients:

  • 2 carrots
  • 1 small cabbage
  • 1 packet of rice foil
  • 1 green onion
  • 1-2 tablespoons sesame oil
  • 1-2 tablespoons soy sauce
  • 1-2 tablespoons Worchester sauce
  • 1 green link
  • 1 teaspoon ginger powder
  • salt and pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 cucumber
  • 3-4 cloves of garlic

Spring packages

Asian food is a popular novelty in every woman's kitchen. So today I suggest you cook something simple and easy - spring peaches (or rolls). You can use a sauce based on peanut butter and soy sauce, the perfect combination of salty - sweet - hot, a creamy, fine sauce that makes a very good team with the rolls full of freshness. You can fill them with fried chicken, well seasoned.

For rolls you need: 15-20 sheets of rice, bean noodles or rice noodles (about 50g), 1 chicken breast (and related spices - garam masala in my case, but you use what you like), 2 tablespoons vegetable oil for frying, tricolor peppers (1/2 pepper of each color), 1 small carrot, 1/2 cucumber, 2 hands young spinach, a few sprigs of leurd and parsley, a few lettuce leaves.

Cut the peppers, carrots and cucumbers into thin strips.
Soak the noodles for 5 minutes in hot water then drain and set aside.
Cut the chicken breast into strips and season with salt, pepper and the desired spices and then fry it in hot oil until golden.

Fill a bowl with cold water and start forming the packets like this: soak a sheet of rice in cold water for 15-20 seconds until it becomes malleable. Carefully (the sheets are fragile) place the rice sheet on the work surface then place a few strips of pepper, cucumber, carrot, lettuce, spinach, parsley, leurd, chicken breast and noodles on one of the edges of the rice sheet. Fold the top of the sheet over the vegetables, then fold the side edges as well. Finally, roll the rice sheet carefully and repeat the process with the other sheets.

For the sauce you need: 2 tablespoons peanut butter, 4 tablespoons soy sauce, 1 teaspoon honey, 2 teaspoons rice vinegar, 1 clove garlic, 1 teaspoon sesame oil, 1 teaspoon hot sauce (or hot pepper flakes), 3-4 tablespoons water to thin the sauce.

Spring packages with shrimp

Spring packs are that type of snack that comes with surprises and that's because there are so many combinations that can be used, that they will definitely be a surprise for those who will taste them. Today, I prepared the spring packages with shrimp.

I made them with raw vegetables, noodles and shrimp, but for extra flavor I also made a hazelnut butter and cashew sauce. But I say let's get to work.

Ingredients spring packs with shrimp
  • 200 gr shrimp
  • 1 carrot
  • ½ Fabio cucumber with peel
  • a handful of lettuce
  • 2 ridichi
  • a few strands of coriander
  • a handful of rice noodles (or special wok noodles)
  • salt
  • pepper
  • soy sauce
  • rice oil
  • was rice
Ingredient sos
  • 4 tablespoons peanut butter
  • 2 tablespoons cashew butter
  • a tablespoon of soy sauce
  • half a teaspoon hot chili sauce (Sriracha)
  • 150 ml water
  • a tablespoon of cornstarch
Preparing spring packages

I started by cutting the carrot and the cucumber, jullian, as thin as possible, and the radishes, the rounds.

I washed the shrimp, cleaned them and set them aside to leave the excess water.

In a pan I put a little olive oil, about 2 tablespoons, shrimp, a tablespoon of soy sauce and grind some peppercorns. I let them in, 2 minutes on one side and 2 minutes on the other, after which I let them rest.

Sauce preparation

I started by mixing well all the starch and water, so that they do not remain lumpy. I prepared another pan, in which I put the other ingredients, namely, the two types of butter, soy sauce and chili paste, I added water and mixed until I got a thick and creamy sauce.

Separately I took a small pot, half filled it and let the water reach the boiling point, then I turned off the fire and put the noodles, covered the pot. In about 5 minutes, the noodles were ready.

I prepared a flat plate with lukewarm water and put a sheet of rice. When it softened, I transferred it to the work surface and started assembling the packages. I put a layer of salad, over it I put carrot sticks and cucumber, I added radish slices, coriander leaves, salt and pepper. Next to it I put a row of noodles, and on top a row of shrimp, cut in half. I rolled enough to cover the noodles and vegetables, then I pressed the edges inwards and continued to roll until I reached the end of the rice sheet.

After rolling them all nicely, I placed the spring packets on a plate and served them with the hazelnut and cashew sauce.

I hope you like my proposal for spring packages with shrimp, hazelnut sauce and I hope I made you curious enough to try it.


Step 1

Wash the sprouts and vegetables well, then cut into thin strips.

Step 2
Soak a sheet of rice in a bowl of lukewarm water for approx. 10 sec., Then place the sheet on a flat plate.

Step 3
In the center of the rice sheet we spread a teaspoon of spreadable pasta (optional), over which we add 2 slices of avocado, a few sprouts, parsley, a strip of onion and a pepper, etc., according to preference.

Step 4
We roll the package like a loaf of bread, being careful not to break the rice sheet.
We do the same with everything else.

Step 5
For the sauce, put all the ingredients in a blender, then garnish with a little chilli, chopped dill and sprouts.
If you want a sweet chilli sauce, you can add 1-2 tablespoons of agave syrup.

Spring Rolls & # 8211

The recipe for spring packs is a healthy, fresh, crunchy appetizer and ideal this season. It has many variations, from the classic recipe to fresh rolls, it can contain meat or not, gluten or not.

Spring packages would be the correct answer to questions like: & # 8222What else to cook fasting? & # 8221, & # 8222What to cook fresh this spring? & # 8221, & # 8222What other vegetarian recipes are there and I haven't prepared them already? & # 8221

With such versatility, it is said that there are no spring rolls more to everyone's taste than those prepared at home. In addition to this aspect, it is also an ideal recipe for cooking with children.

Spring Packages & # 8211 Ingredients

  • 16 pcs. rice paper (rice sheets, pie sheets)
  • vegetables fresh
    • 4 pcs. carrot
    • 1 pc. celery
    • 1 pc. Red pepper
    • 1 pc. Chinese cabbage (pak choi)
    • 1 pc. kohlrabi
    • sweet chili (pineapple, plum), diced orange / tangerine, green onion / chives
    • wasabi paste, light soy sauce

    Time required: 50 minutes.

    How to prepare spring packages?

      Cut the vegetables

    Pre-washed vegetables, cut them julienne as finely as possible. It is important to cut them as finely as possible so that they can be more easily packaged later.

    After we have cut the julienne, we pull them in the pan, over a high heat, just enough to soften them a little. Of course, we add a pinch of salt and match the taste. When they are ready, take them out in a bowl and let them cool.
    In the same pan, sauté a few sesame seeds to give them a more aromatic, more intense taste. We also sauté a little green onion and then mix all the above ingredients. It should look a bit like the one below.

    We soak the rice paper in water and immediately after it softens we fill each sheet with the vegetable mixture. The size of the packages should be similar, so that it is good and not bad. We will forgive you if they are different, as we forgave ourselves :). After rolling them, let them rest on a plate for a while, during which time the rice paper begins to dry and stick better.

    When they have faded a little, we throw the packages in hot oil, brown them on all sides and take them out on a napkin. Serve with whatever sauce you prefer.

    wasabi paste mixed with light soy sauce (especially for sushi, but goes any quality soy sauce you have around the house)

    sweet chili sauce (sweet, hot, with pineapple or plum flavor & # 8211 any of them is suitable) to which I added diced orange (goes with tangerine) without skin. We also put very finely chopped green onion stalks because they give a very cool taste and appearance. It goes and chives added just as well.

    Spring Packages & # 8211 Times

    Training: 40-50 minutesPreparation: Ten minutes Level: mediumServings: 16


    For meat lovers or those who are not interested in fasting, spring packages can also be filled with meat combinations. So we can add to the vegetable mixture:

    • fine pieces of candied duck leg
    • grilled, baked, boiled or steamed chicken breast strips
    • fine strips of juicy pork muscles
    • SHRIMP

    Good appetite! And don't forget: When you cook something good at home, you are happier.

    Peel a squash, grate it and squeeze the juice. Cut the leek leaves into small strips and cut the stem into thin strips.

    Cut the carrots, cucumbers and peppers into sticks as finely as possible or cut them into very thin slices with the vegetable peeler and then into the sticks. Finely chop the red cabbage.

    Wash the greens, drain them well of water and remove the leaves from the stems. Cut the chives leaves into thin strips.

    Soak the individual rice sheets in warm water. When they are hydrated, they are removed, placed on the worktop and left to rest for about 1 minute until they become moldy, slightly flexible. In the middle of each, distribute the chopped vegetables and greens evenly. Fold the top and bottom ends inwards and from one side start running with a slight pressure, squeezing the composition well.

    For the Asian sauce, put all the ingredients in a bowl and stir until the sugar dissolves.

    Serve the rolls as such, cold, with the prepared soy sauce, peanuts and sesame seeds.

    Spring packages & # 8230

    There are many Chinese in this world, most of them! That's why I think that one day they will conquer us all and so that they don't catch us unprepared, I said let's celebrate the Chinese New Year too. I found out that this holiday is also called the Spring Festival and that's when I decided to make the spring packages.
    Searching the internet for what and how with these packages I could only find that the old saying is still valid: how many huts so many habits. I did not come to any conclusion which would be the correct option: with pie sheets, with rice sheets, only with vegetables or with meat, fried, unroasted, with pan-fried or not, with rice noodles in the filling or not.

    I sat and thought and not knowing which is the correct option in the end, I chose the option that seemed to me the best. I chose to make the packages in rice sheets, with vegetable filling and pan-fried rice noodles. In the end, when I finished assembling the packages, I decided to fry half and half to leave them like that.

    Now that I've gone over the introduction, let me explain exactly how I did it. I used black mushrooms for the filling. I couldn't swear they were wooden ears because I knew they were darker after they rehydrated. On the other hand, I read that in our country wooden ears are actually called two varieties of mushrooms. Anyway, on the bag I bought them in, he said they were black mushrooms. Because they were dry, I put them in a bowl of hot water for 30 minutes. When they softened, I found that they were actually much larger mushrooms than I expected. I used a bit 50 grams of dehydrated mushrooms, which, after being hydrated, I cut into suitable pieces (suitable for me, that is, if they seem too big, you just have to cut them suitable for you).
    While the mushrooms were in the water, I cut the rest of the vegetables. They were like this: 3 small carrots, the white part of a leek, 6 Chinese cabbage leaves, about 100 grams of soybeans. I cut the carrots into sticks, and I also cut the leeks. I cut the Chinese cabbage into strips. I just took the soybeans out of the jar. I've already told you about cutting mushrooms into suitable pieces. I also used it 50 gr of rice noodles which I kept for 3 minutes in hot water and then rinsed in cold water and drained.

    I also used about for the filling 3 tablespoons special vegetable oil for wok, about 4 tablespoons of soy sauce and a tablespoon of hoisin sauce.

    I heated the oil well in the pan (I didn't have a wok, but it wasn't that tragic) and I put the carrots and leeks.
    After about 2 minutes I put the mushrooms and mixed well.
    Then came the cabbage.
    When the cabbage has softened, I add the soybean sprouts and add the hoisin sauce and the soy sauce.
    At the end I added the rice noodles as well drained as possible and I added some soy sauce that I thought was necessary. I mixed well and left it on high heat until the filling ran out of juice. The filling must be as drained as possible so as not to damage the packages.
    I took the filling out on a plate and left it until it cooled completely.
    Now comes the most interesting part. Packaging packages. First I put the hot water in a slightly deep plate with a diameter larger than the rice sheet. I dipped the rice leaf for 30 seconds (yes, on the clock) and carefully removed it from there, holding it with both hands on the plate for a few seconds to drain the water well, then I put it on a shredder. plastic. (1)
    I let it rest for a while and put some stuffing on it. Not much that the package might break. (2)
    I covered the filling with the shorter part of the rice sheet. (3)
    Then I folded the sides of the sheet to the middle. (4)
    In the end I rolled the package and that's it. (5)
    I know my expression is not very clear, but I hope you understand what and how in the pictures.
    I got 12 packages.

    When they were ready I said let's fry a few that are enough and on this occasion we can make the comparison that are better.
    For frying, I also fried them in special vegetable oil for the wok. I put some oil in a saucepan, not much. I let it heat up well and put a packet on it, which I kept returning because it is made very quickly. If you try them, you can fry them in an oil bath or I heard that they also go in the oven.

    After frying them, I let them drain on the kitchen towels for about 5 minutes.

    We ate them with sweet and sour sauce and we kind of liked them.
    Both options seemed good to me. Of course, the uncooked ones are lighter, but the others aren't that heavy either.
    They are a great snack and I'm glad I tried them. Have a great new year!
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