Almost authentic spring rolls with thai baked soba noodles
Zsofi's_Fusion_Kitchen✅️ @sofieskitchen
Here in Hungary those spring rolls that most of the chinese buffets offer are not authentic at all. They are tasty but not authentic xD so i made my almost authentic one and as a side dish i served instant thai baked noodles.
Almost authentic spring rolls with thai baked soba noodles
Here in Hungary those spring rolls that most of the chinese buffets offer are not authentic at all. They are tasty but not authentic xD so i made my almost authentic one and as a side dish i served instant thai baked noodles.
Cooking Instructions
- 1
Peel and slice the carrots into tiny pieces, cut the cucumber to the same size. Mix them with the salad and the hoisin sauce. Also add the menthol leaves.
- 2
Soak the rice wrappers into hot water for a minute and lay 2 of them on top of each other for one spring roll.
- 3
Cook the rice vermicelli in hot water until soft and divide in between the spring rolls. Also divide the veggie and hoisin sauce mixture.
- 4
Fold the wrappers into spring rolls by folding a quarter of the down part from down to up, then roll them from the side, make them thight.
- 5
Prepare the thai baked soba noodles as instructed on packaging.
- 6
Let me know if you made this recipe :D
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Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.
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