Prolecne rolnice na azijski nacin (Spring rolls asian way)

Sastojci: za sos - ¼ šolje soja sosa sa niskim sadržajem natrijuma, 3 kašike kineskog hoisin sosa, 2 kašike ljutog sosa, 2 kašičice kokosovog šećera, 2 kašičice susamovog ulja, 1 kašičica kineski miks 5 zacina, za fil - 2 kasike avokado ulja, 350 g pečuraka (iseckanih), 225 g ekstra čvrstog tofua (oceđenog, obrisanog i izmrvljenog), 1 šolja crnog luka (isečenog na kockice), 1 šolja vodenog kestena (oceđenog i izgnječenog), ¾ šolje šargarepe (rendane), 8 čena belog luka (izgnjecenog), 2 kašike đumbira (rendanog), 1 šolja praziluka (sitno iseckanog), 1 glavica zelene salate, sveze seckani listovi korijandera, ljuti soja sos, za serviranje - susam (prepečen).

Priprema:

1. Stavite sastojke za sos u malu činiju, umutite da se sjedine i ostavite sa strane.

2. Zagrejte ulje u velikom tiganju na srednje jakoj vatri (5). Dodajte pečurke i tofu i pržite, često mešajući, dok se većina tečnosti ne ispari iz pečuraka i dok tofu ne počne da dobije hrskavu ivicu, oko 10 do 12 minuta. 

3. Smanjite toplotu na srednju (4). Dodajte luk, vodeni kesteni, šargarepu, beli luk i đumbir, promešajte da se sjedini. 

4. Dodajte so i praziluk i nastavite da pržite dok crni luk ne postane blago providan, a beli luk zamiriše, 4 do 5 minuta. 

5. Uklonite sa vatre. Pustite da se fil ohladi na sobnoj temperaturi oko 10 minuta.

6. Stavite dva lista zelene salate na tanjir. Dodajte par kašika fila i korijander.

7. Preklopite preko fila, preklopite strane i urolajte do kraja.

8. Ponovite za ostale rolnice.

9. Prepolovite, i odmah poslužite sa prženim semenkama susama i ljutim soja sosom.

Ingredients: for sauce - ¼ cup low-sodium soy sauce, 3 tablespoons Chinese hoisin sauce, 2 tablespoons chili sauce, 2 teaspoons coconut sugar, 2 teaspoons sesame oil, 1 teaspoon Chinese mix 5 spices, for filling - 2 tablespoons avocado oil, 350 g mushrooms (chopped), 225 g extra firm tofu (drained, pat dry, and crumbled), 1 cup onion (diced), 1 cup water chestnuts (drained and mashed), ¾ cup carrot (grated), 8 cloves garlic (minced), 2 tablespoons ginger (minced), 1 cup green onion (chopped), for rolls - 1 head of lettuce, fresh chopped cilantro, spicy soy sauce, for serving -  sesame seeds (toasted).

 

Preparation:

1. Place the ingredients for sauce in a small bowl, whisk to combine, and set aside.

2. Heat the oil in a large nonstick pan over medium-high (5) heat. Add the mushrooms and tofu, and fry, stirring often, until most of the liquid has cooked out of the mushrooms and the tofu starts to crisp around the edges about 10 to 12 minutes. 

3. Reduce the heat to medium (4). Add the onion, water chestnuts, carrot, garlic, and ginger, mix to combine. 

4. Add sauce and green onion and continue to fry until the white onion is slightly translucent, and the garlic is fragrant, 4 to 5 minutes. 

5. Remove from the heat. Let the filling cool at room temperature for about 10 minutes.

6. Place two lettuce leaves on a plate. Add a couple tablespoons of the filling, and cilantro.

7. Fold over filling, fold the sides and roll all the way.

8. Repeat for other rolls.

9. Cut in half, and serve immediately with toasted sesame seeds and spicy soy sauce.