How to cook spring rolls - an easy Asian snack

Filling for rolls of rice paper, you can select any, the main thing - to master the basic principles of cooking.

As a filling for the rolls can be used in almost everything: seafood, fish (both crude and thermally treated), beef, pork, poultry meat, seasonal vegetables, greens with soft leaves, rice or bean noodles, tofu or mushrooms.

The main thing in preparing stuffing - cut all the components as thin as possible so that they fit into the rolls and not broken through rice paper.

Pawn accurate spring roll - it's not stuffing, and rice paper sheets, which need to properly soften. For this, one sheet of rice paper is placed in a shallow container with warm water and slowly count to five.

Lessons sheet should be melted, but not so easy to reach when forming spring roll.

Lightly dampen the working surface with warm water to rice paper from sticking and continued to saturate with moisture while you lay on it all the ingredients.

As for toppings, there is need to properly lay out the components. Thus, the soft green leaves are put first in the center of the sheet, and is already on top of them place more dense components. During folding roll lettuce protect rice paper from sweet pepper slices, carrots, cucumber and other components.

If you want bright ingredients like mint or shrimp were visible on the surface of the roll, lay them in a row closer to the bottom edge.

Displace roll both hands, covering stuffing upper free edge of the sheet of rice, and then bent to both sides. Continue to fold, trying to gently, but as much as possible more tightly to tighten all of the components in the list.

Serve rolls at once sweet and sour in the company, peanut sauce or shriracha sauce.