Vegetable spring rolls using a Aldi
Ambiano Professional, Ambiano Robot wifi
(4.8)
Preparation time
54 min
Total time
67 min
Servings
8
Calories / Serving
125 Cals
Difficulty
Easy
Delight your taste buds with these crispy vegetable spring rolls, a vibrant dish that wraps up a medley of red peppers, fennel, and zucchini in a golden, flaky embrace. Originating from the bustling streets of Southeast Asia, these rolls are not just a snack; they're a celebration of fresh produce, bringing together flavors that dance together like a culinary tango! Fun fact: in Vietnam, spring rolls are often enjoyed during New Year celebrations, symbolizing wealth and prosperity. So, whether you're entertaining guests or just indulging in a little self-care, these spring rolls will elevate your meal from mundane to magical!
Ingredients
- 200 g Red pepper
- 200 g Fennel
- 200 g Zucchini
- 35 g Butter
- 1 Pinch(es) Salt
- 1 Clove of garlic
- 2 Tablespoon(s) Clotted cream
- 1 Teaspoon(s) Turmeric
- 1 Pinch(es) Pepper
- 4 Brick sheets
- 10 g Rice vinegar
- 10 g Nuoc-mâm sauce
- 15 g Granulated sugar
Steps
- Cut in pieces, and add 200 g of red pepper, 200 g of fennel, 200 g of zucchini in the food processor bowl.
- Mix manual: 2sec / 0°C / Speed 7. Scrape the sides of the bowl with the spatula
- Cut in four, and add 15 g of butter in the food processor bowl.
- Add 1 pinch(es) of salt adjust according to the tastes, 1 clove of garlic in the food processor bowl.
- Mix manual: 14:00min / 120°C / Speed 2 in inverse.
- Add 2 tablespoon(s) of clotted cream in the food processor bowl.
- Cut in pieces, and add 1 teaspoon(s) of turmeric in the food processor bowl.
- Add 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 4:00min / 120°C / Speed 1 in inverse.
- Strain the bowl's contents over a container using a fine sieve and set everything aside. Allow the preparation to cool completely before use.
- Preheat the oven at 180°C.
- Line a baking sheet with parchment paper and set aside.
- Add 20 g of butter in a bowl.
- Melt in the microwave.
- Cut in four, and add 4 brick sheets on a workplan.
- Place a quarter sheet in front of you with the pointed side facing up, and brush it with butter using a kitchen brush.
- Place a small spinach sprout in the center and add 1 tablespoon of the preparation on top of it.
- Fold the sides over the filling, then roll the spring roll tightly. Place the seam side down on the prepared tray to prevent it from opening during cooking.
- Continue the operation until all the ingredients are used up.
- Cook in the oven at 180°C during 10min.
- Put the reserved vegetable juice in the bowl of the food processor.
- Add 10 g of rice vinegar, 10 g of nuoc-mâm sauce, 15 g of granulated sugar in the food processor bowl.
- Mix manual: 3:00min / 80°C / Speed 2.
- Pour transfer the contents into a small dish. Serve the spring rolls hot with the sauce.
