In this moment at home we are in our period asian cuisine (yes it works a bit by mode and by trip.), and it’s just as well because there for a few days it was the chinese new year. So to celebrate all this here is a classic of chinese cuisine, spring rolls. But I will grant you, the reels that don’t have much to do with those that we already have all eaten at a chinese restaurant !
Just have a desire to change and to let me guide by the lovely vegetables from the local market and a little more with the lawyer because I love it !
The crisp, soft and color for a version that wakes up our taste buds !
Spring rolls with noodles, avocado and radish red meat
Ingredients (for 8 rolls)
- 8 sheets of rice
- 1 avocado
- 1 radish red meat
- 100 g of noodles
- 1 handful of arugula
- Sesame seeds
- 1 c. c. of oil of sesame
- The juice of half a lemon
Cut the avocado in half, peel and then cut into strips. Pour over the lemon juice so that it turns not.
Peel the radish and make thin slices with a mandolin.
Cook the noodles as instructed on the packet, drain and leave to cool.mix with sesame oil.
Dip a rice paper in hot water and then put it flat on a board; Add the noodles, arugula, radishes, avocado, and sesame. Fold the edges of the rice paper over the vegetables, then put all in tightly.
Repeat for the remaining rolls.