Ready in 30 minutes | Serves 6 (3 wraps per person)
Spring rolls (春卷 Chūnjuǎn) are named after the Spring Festival, which in Chinese that's what it's called New Year's Eve. They are eaten because they are shaped like gold bars and are naturally auspicious. There are hundreds of variations with different fillings. This version is the most classic, with minced meat and soy vermicelli.
Ingredients
- 200 g of Arnaboldi soy vermicelli
- 500g minced meat
- 2 cloves of garlic, finely chopped
- Finely chopped fresh chili pepper to taste
- A handful of coriander leaves
- 1 teaspoon 5-spice mix Chinese
(Alternatively, just pepper is fine) - Rice paper sheets for roll-ups as needed
- Arnaboldi soy sauce to taste
- Arnaboldi sweet and sour sauce to serve as needed
- Vegetable oil for frying to taste
Preparation
Bring the water to a boil in a pot; once it boils, add the Arnaboldi soy vermicelli . Turn off the heat and cover the pot with a lid. Let it sit for 4 minutes, then use a fork to separate the vermicelli. Drain and set aside.
Transfer the meat to a large bowl, add the previously chopped, cold vermicelli, the Arnaboldi soy sauce , the five spices, and the coriander leaves. Stir and let rest for a few minutes.
Now, lay out a sheet of paper and place the filling in one corner. Roll the roll halfway up; then, take the ends, fold them inward, and finish rolling. To seal them securely, brush them with a little egg or, even better, a mixture of water and flour (it will become a sort of glue).
Fry the rolls in plenty of seed oil until they begin to brown. To keep the oil hot, we recommend frying them a few at a time.
Enjoy your spring rolls with a sauce of your choice – we chose Arnaboldi sweet and sour sauce – fresh herbs, or rolled in a crisp lettuce leaf.
恭喜发财 Happy New Year!
By "The Spice Girl"
Hi, I'm Claudia, but everyone knows me as "The Spice Girl." My life revolves around spices and flavors from around the world. After 18 years in the kitchen, I've devoted myself to my multicultural mini-family: myself ("Roman from Rome"), my Indian partner, and our son, who eats curry and amatriciana with equal passion. The dishes I create express my passions, my desire to travel (even in the kitchen), and the discovery of new flavors.
