Tajlandske proljetne rolice/Thai style Spring rolls

Please, scroll down for recipe in English

M. i ja s vremena na vrijeme uživamo u egzotičnim okusima svjetskih kuhinja, a rolice obožavamo. Ja sam ih nekada davno obožavala naručiti u Kineskom restoranu kao predjelo ili kao aperitiv prije pohanog sladoleda :)

A znate što, zaista ih je lako napraviti kod kuće :)

U Metroa sam našla rižine listove (prozirne i okrugle, marke Blue Dragon) za nekih 30-ak kuna. Rižini listovi su dosta čvrsti, djeluju kao plastika pa ih je potrebno namočiti na dvije sekunde u vrućoj vodi. Kažu da su listovi jestivi i bez prženja, a na ovaj način su svakako i zdraviji. 

No ako volite hrskaviju varijantu, slobodno ih popržite. Ja sam polovicu servirala bez prženja, a polovicu sam popržila.

Poslužila sam ih uz Tajlandski slatki chili umak koji uobičajeno volimo uz pomfrit. Možete ga naći na policama Azijske kuhinje u Metroa, Interšpara ili Mercatora. 

Ove rolice savršene su uz ovaj umak, pomalo slatki, a pikantni. Vjerujem da ćete uživati :)

Tajlandske proljetne rolice

 (za 8 rolica)

      Potrebni sastojci:

·       8 prozirnih rižinih listova

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·       2 male mrkve, narezane a la julienne

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·       3 mlada zelena luka, narezana na tanke kriške

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·       2—3 žlice običnog ili sezamovog ulja

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·       90 g klica graha

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·       ½ male tikvice, narezane a la julienne

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·       1/5 glavice zelenog kupusa, fino narezanog

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·       1 žličica svježeg bijelog papra

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·       1 žličica soli

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·       1 žličica svježe naribanog korijena đumbira

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·       2 žlice soka od limete, svježe iscijeđenog

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·       2 žlice soja umaka

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·       300 ml vode

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·       Slatki chilli umak, za umakanje

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      Priprema:

·       Zagrijte wok, dolijte ulje pa dodajte mrkvu. Pržite mrkvu uz povremeno miješanje oko 5 minuta dok malo ne omekša, a potom dodajte mladi luk, tikvice i kupus. Popržite oko 1-2 minute dok povrće ne pusti miris, a potom sve zalijte s vodom pa kuhajte oko 10 minuta ili dok povrće ne omekša, a sva voda ne ispari.

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·       Dodajte sok limete, soja umak, đumbir, bijeli papar i sol. Promiješajte pa provjerite slanoću.

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·       Skinite s vatre pa umiješajte klice. Po želji možete dodati i rižine rezance (kuhane).

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·       Pripremite plastičnu zdjelu s vrućom vodom, ali pripazite da vam voda ne bude prevruća jer ćete morati umakati prste. Svaki list rižinih listova pomočite oko 2 sekunde u vrućoj vodi, a potom ih izvadite i položite na čistu radnu površinu.

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·       Na svaki rižin list stavite oko 2 žlice pripremljenog nadjeva na način da ga rasporedite bliže sebi. Presavijte rižin papir s lijeve i desne strane, potom prekrijte nadjev, pa ih onda zarolajte. Ja ih uobičajeno motam kao da pravim sarmu :) Ponovite postupak sve dok ne potrošite nadjev.

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·       Proljetne roladice od prozirnog rižinog papira jestive su odmah jer rižin papir nije potrebno pržiti ili kuhati. Ako volite da vam rolice budu hrskave, onda ih popržite na malo ulja oko 30 sekunda – 1 minutu sa svake strane. Pržene stavite na kuhinjsku salvetu da upiju masnoću.

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·       Poslužite s slatkim chili umakom ili umakom po želji.

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English version

  Thai style Spring rolls

  (makes 8 rolls)

      You need:

·       8 spring roll sheets

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·       2 small carrots, julienned

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·       3 young green onions, chopped

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·       2-3 tbsp natural or sesame oil

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·       90 g bean sprouts

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·       ½ small zucchini, julienned

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·       1/5 head of green cabbage, finely chopped

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·       1 tsp fresh white pepper

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·       1 tsp salt

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·       1 tsp fresh ginger, grated

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·       2 tbsp lime juice, freshly squeezed

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·       2 tbsp soya sauce

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·       300 ml water

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·       Thai sweet chili sauce, for dipping

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      Steps:

·       Place natural or sesame oil in a wok over medium heat. Add carrots and stir-fry until softened, for about 5 minutes, then add green onions, zucchini and cabbage. Stir-fry until fragrant, then add water and cook for 10 minutes or until the water's evaporated.

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·       Add lime, soya sauce, ginger, salt and pepper.

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·       Remove from the heat and add bean sprouts, tossing to mix in. You can add some cooked noodles, too.

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·       Prepare a large bowl half full of hot water (but not scalding). Place spring roll sheet in a hot water bath just for 2 seconds, then remove from the water and place on a clean working surface.

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·       Place 2 tbsp of the filling on the sheet. Spread  the filling lenghtwise along the spring roll sheet, nearer the end closest to you. Fold the left and right sides of sheet over the filling, then lift up the wide end nearest to you and tuck overtop. Toll to the other end. Repeat with each roll sheet.

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·       Spring roll sheets are made from rice so ther's no need to cook or fry them. If you want to fry spring rolls, place some oil in a clean wok and fry them for 30 seconds to one minute on each side. Place on a clean towl to drain.

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·       Serve with Thai sweet chili sauce and enjoy.

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P.S. For the measurements, check out the Kitchen chart! 

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