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Spring rolls

/ 5
  • 4 portions
  • 45 minutes
  • Gluten free

Ingredients

  • chive 4 branches
  • fresh coriander 15 g
  • freshly ground pepper according to taste
  • mint 15 g
  • mushrooms 150 g
  • olive oil 1 tablespoon
  • salt according to taste
  • seaweed sea algae (nori or kumba) 4 slices
  • sesame oil 1 teaspoon
  • soybean 40 g
Gluten free

Method

On intense fire quickly fry the mushrooms and peppers, to avoid them to lose their crunchiness. The enoki mushrooms are left raw. We mix all the ingredients in the bowl, except algae and chives, and let the mixture stand for 30 minutes at room temperature. Slices of seagrass are immersed in lukewarm water for about 1 minute in order to soften. Then we spread them on the worktop and dry them properly. In the middle of each slice put filling, paper, we turn them down and press it properly then form rolls from them. Tie each roll with a twig of chive.

Wishing you an enjoyable meal – the KetoDiet team.

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