Crispy Spring Rolls
Serves 4 #STARFineFoods Ingredients: 8 sheets of rice paper 1 onion 1 green pepper ½ red bell pepper 2 cloves of garlic 1 carrot 1 avocado 1 very ripe tomato STAR Light extra virgin olive oil for frying STAR Pimiento stuffed olives ===== For the vinaigrette: 20 oz STAR Extra Virgin OIive Oil 0.67 oz STAR balsamic vinegar 2.8 oz crushed walnuts Salt and pepper A pinch of cumin A pinch of ground cloves Instructions:In a bowl, combine the julienned onion and peppers and add the minced garlic. Then add the grated carrot, along with the diced tomato, the olives and avocado.
Prepare a vinaigrette by mixing the extra-virgin olive oil, balsamic vinegar, crushed walnuts, salt, pepper, cumin, and cloves. Mix well.
Pour the vinaigrette over the vegetables and stir to let the flavors blend together.
Dip the rice paper in water, arrange the vegetable filling inside and roll it up.
Fry the rolls in a pan with light extra-virgin olive oil until golden brown.
Ingredients
- 8 sheets of rice paper
- 1 onion
- 1 green pepper
- ½ red bell pepper
- 2 cloves of garlic
- 1 carrot
- 1 avocado
- 1 very ripe tomato
- STAR Light extra virgin olive oil for frying
- STAR Pimiento stuffed olives
- =====
- For the vinaigrette:
- 20 oz STAR Extra Virgin OIive Oil
- 0.67 oz STAR balsamic vinegar
- 2.8 oz crushed walnuts
- Salt and pepper
- A pinch of cumin
- A pinch of ground cloves
Instructions
In a bowl, combine the julienned onion and peppers and add the minced garlic. Then add the grated carrot, along with the diced tomato, the olives and avocado.
Prepare a vinaigrette by mixing the extra-virgin olive oil, balsamic vinegar, crushed walnuts, salt, pepper, cumin, and cloves. Mix well.
Pour the vinaigrette over the vegetables and stir to let the flavors blend together.
Dip the rice paper in water, arrange the vegetable filling inside and roll it up.
Fry the rolls in a pan with light extra-virgin olive oil until golden brown.
In a bowl, combine the julienned onion and peppers and add the minced garlic. Then add the grated carrot, along with the diced tomato, the olives and avocado.
Prepare a vinaigrette by mixing the extra-virgin olive oil, balsamic vinegar, crushed walnuts, salt, pepper, cumin, and cloves. Mix well.
Pour the vinaigrette over the vegetables and stir to let the flavors blend together.
Dip the rice paper in water, arrange the vegetable filling inside and roll it up.
Fry the rolls in a pan with light extra-virgin olive oil until golden brown.
Total Time: 20 minutes
Serves: 4
