Sastojci (za 12–15 rolnica): 200 g svežeg belog kupusa, 1 srednja šargarepa (oko 100 g), 50 g crvene paprike, 50 g mladog luka, 1 čen belog luka, 1 kašika zamene za soja sos, ½ kašičice susamovog ulja, (opciono), ½ kašičice soli, ¼ kašičice bibera, 12–15 listova za kineske prolećne rolnice, za pohovanje - 1 jaje, 50 g brašna*, 50 g prezli ili 50 g mlevenih krekera za pohovanje, ulje za prženje (suncokretovo ili ulje uljane repice, oko 500 ml), za serviranje - kineski slatko-kiseli sos.
Priprema:
1. Kupus sitno iseckati ili narendati. Šargarepu oljuštiti i narendati na tanke trakice. Papriku iseći na tanke trakice. Mlad luk sitno iseckati. Beli luk sitno iseckati ili izgnječiti.
2. U tiganju zagrejati 1 kašiku ulja, na srednjoj temperaturi (4).
3. Dodati beli luk i kratko propržiti dok ne zamiriše.
4. Dodati kupus, šargarepu i papriku, dinstati 3–4 minuta dok povrće malo omekša, ali ostane hrskavo.
5. Dodati zamenu za soja sos, susamovo ulje, so i biber, promešati i skloniti sa vatre.
6. Ostaviti nadev da se malo ohladi.
7. List prolećne rolnice staviti na radnu površinu tako da je jedna ivica okrenuta prema vama. Na donji deo lista staviti 1–2 kašike nadeva. Preklopiti donji deo preko nadeva, zatim strane unutra, i urolati u čvrstu rolnicu.
8. Postupak ponoviti sa svim listovima i nadevom.
9. U jednu posudu razbiti jaje i umutiti.
10. U drugu posudu staviti brašno, u treću prezle ili mlevene krekere.
11. Rolnice prvo uvaljati u brašno, zatim u umućeno jaje, i na kraju u prezle ili kremere, da se dobro oblože.
12. U dubokom tiganju ili manjoj šerpi zagrejati ulje na srednje jaku temperaturu (5), oko 170–180°C.
13. Pržiti rolnice 3–4 minuta dok ne dobiju zlatno-smeđu boju.
14. Vaditi na papirni ubrus da upije višak masnoće.
15. Poslužiti tople sa slatko-kiselim sosom sa strane.
Napomena:
Mozete koristiti:
- psenicno belo brasno Tip 400 ili Tip 500
- integralno psenicno brasno
- ovseno brasno za dijabeticare
- belo brasno Tip 00
- visenamensko brasno univerzalno
Saveti:
- Rolnice mogu biti zdravije ako se peku u rerni: peći na 200°C oko 15–20 minuta, okrenuti na polovini, poprskati malo ulja da porumene.
- Nadev možete obogatiti pečurkama (šampinjonima) ili tikvicama.
- Pohovanje je ključno za hrskavost — prezle mogu biti klasične ili panko za ekstra hrskavu teksturu.
- Poslužiti odmah, jer rolnice brzo gube hrskavost.
Ingredients (for 12–15 rolls): 200 g of fresh white cabbage, 1 medium carrot (about 100 g), 50 g of red pepper, 50 g of spring onion, 1 clove of garlic, 1 tablespoon of soy sauce substitute, ½ teaspoon of sesame oil, (optional), ½ teaspoon of salt, ¼ teaspoon of pepper, 12–15 sheets for Chinese spring rolls (purchased, thin), for frying - 1 egg, 50 g of flour*, 50 g of breadcrumbs or 50 g of ground crackers for frying, oil for frying (sunflower or canola oil, about 500 ml), for serving - Chinese sweet and sour sauce.
Preparation:
1. Finely chop or grate the cabbage. Peel the carrot and grate it into thin strips. Cut the pepper into thin strips. Finely chop the spring onion. Finely chop or mash the garlic.
2. Heat 1 tablespoon of oil in a frying pan at medium temperature (4).
3. Add garlic and fry briefly until fragrant.
4. Add cabbage, carrot and pepper, stew for 3-4 minutes until the vegetables soften a little, but remain crunchy.
5. Add soy sauce substitute, sesame oil, salt and pepper, stir and remove from heat.
6. Leave the filling to cool a little.
7. Place the sheet of spring roll on the work surface with one edge facing you. Put 1-2 tablespoons of filling on the lower part of the sheet. Fold the bottom part over the filling, then the sides inside, and roll into a tight roll.
8. Repeat the process with all the sheets and filling.
9. Crack an egg into a bowl and whisk.
10. Put flour in the second bowl, breadcrumbs or ground crackers in the third.
11. Roll the rolls first in flour, then in beaten egg, and finally in breadcrumbs or crackers, so that they are well coated.
12. In a deep pan or a small pot, heat the oil to medium high temperature (5), around 170-180°C.
13. Fry the rolls for 3-4 minutes until they are golden brown.
14. Take out a paper towel to absorb excess fat.
15. Serve warm with Chinese sweet and sour sauce on the side.
Note:
You can use:
- white wheat flour Type 400 or Type 500
- whole wheat flour
- oat flour for diabetics
- white flour Type 00
- all-purpose flour
Tips:
- The rolls can be healthier if baked in the oven: bake at 200°C for about 15–20 minutes, turn halfway through, spray with a little oil to brown.
- You can enrich the filling with mushrooms (champignons) or zucchini.
- Frying is key for crispiness — breadcrumbs can be classic or panko for an extra crispy texture.
- Serve immediately, as the rolls quickly lose their crispiness.
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