Vegetable spring rolls using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.9)
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.
