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Spring Rolls

Categoría
Guarniciones
Dificultad
Fácil
Porciones
6

Ingredientes

  • 12 Hojas de arroz
  • ¼ De taza de vinagre de arroz (2 cucharadas adicionales)
  • 1 Cucharada de azúcar
  • 1 Pimiento morrón rojo laminado en juliana
  • 1 Zanahoria grande rallada (más o menos una taza)
  • 2 Tazas de repollo (laminado finito)
  • 1 Pepino grande (pelado, sin semillas y cortado a la Juliana)
  • 1 Ramo de puerro
  • ½ Taza de hojas de cilantro, menta o albahaca
  • 12 Hojas de lechuga (tipo Boston o dulce)
  • ½ Taza de mantequilla de maní
  • 2 Cucharadas de salsa de soya
  • 3 Cucharadas de agua
  • Salsa ponzu

Preparación

  1. Mezclar ¼ de taza de vinagre de arroz con el azúcar hasta que se disuelva.
  2. A este aderezo agregar la zanahoria y el repollo, sazonar con sal al gusto y dejar reposar.
  3. Preparar las hojas de arroz, sumergiéndolas en agua tibia dejando que se hidraten por unos 15 segundos más o menos y secando el resto del agua con papel toalla.
  4. Colocar una hoja de arroz, sobre ella una hoja de lechuga y agregar un poco de la mezcla del repollo, cubrir con tiras de pepino, pimiento y puerro, más las hojas ( de cilantro, albahaca o menta enteras o picaditas) y enrollar.
  5. Colocar el rollo en una bandeja y repetir el proceso. Al final cubrir los rollitos con un papel toalla húmedo. Así permanecerán frescos y no se secarán.
  6. Al momento de servir cortar por la mitad de forma diagonal y servir acompañado de la salsa de maní o la de preferencia.
  7. Salsa de Maní
  8. En un recipiente mezclar la mantequilla de maní con 2 cucharadas de vinagre de arroz, 2 cucharaditas de azúcar y 2 cucharaditas de salsa de soya junto con el agua y dejar suavizar la salsa.
  9. Servir en un bowl y acompañar con los rollos.