![]() Filled with a tasty mixture of vegetables, spices and noodles to create the perfect 50g Mini Spring Roll. ![]() The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using. A traditional hand-made spring roll with an authentic Hong Kong taste. These spring rolls are made with a blue dragon wrap, which is a type of rice paper that is tinted blue with natural food coloring. Bring to a simmer and let simmer for 10 minutes. While there are many different types of spring rolls, one of the most popular is the blue dragon spring roll. In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Serve the spring rolls with soy sauce on the side for dipping. Rice paper is super easy to use just soften the paper in water and stuff with a filling of your choice then cook whichever way you’d prefer. Set the steamer basket (or colander) over the now simmering water, cover, and steam until the wrappers are translucent, about 5 minutes. This option is made from just 3 ingredients: tapioca flour, rice flour, and salt. Roll up the wrappers, tuck in the ends and place side by side in steamer basket or large colander. Top each wrapper with an equal amount of the coleslaw mixture, water chestnuts, and asparagus, making an even layer down the center. Meanwhile, arrange the spring roll wrappers on a flat surface. BLUE DRAGON SPRING ROLL WRAPPERS ARE A DELICIOUS WRAPPING JUST WAITING TO BE FILLED WITH YOUR FAVORITE SEAFOOD OR VEGETABLES. ![]() Place 2 inches of water in the bottom of a steamer or large saucepan and set over medium-high heat. Add the peanut sauce and mix well to combine. Add the coleslaw mix and cook, stirring, until the cabbage wilts, about 3 minutes. Heat the oil in a large skillet over medium-high heat.
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