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Preparation Time:
30 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
8 spring roll wrappers -
60 g carrots -
30 g rice wine -
300 g cabbage -
50 g onions -
oil for frying, as needed -
salt, as needed -
80 g D'Amico Sundried Tomato Sauce -
80 g D'Amico Artichoke Creamy Sauce -
80 g D'Amico Pistachio Pesto Sauce
Instructions
Chop the cabbage, onions, and carrots. Pour the oil and vegetables into a pan and simmer with the rice wine.
Lay out the spring roll wrappers on a flat surface and fill them with the vegetables. Fold and roll the rolls, sealing the edges well.
Pour plenty of oil into a pan and fry the rolls. When they are golden brown, drain and place on kitchen paper to absorb the excess oil.
Serve the rolls while still hot, accompanied by the sun-dried tomato sauce, artichoke sauce, and pistachio sauce.
