Spring rolls stuffed with mushrooms Recipe – Ramón Roteta

Mushrooms and mushrooms

Spring rolls stuffed with mushrooms, a typical recipe for oriental cuisine, prepared on this occasion by chef Ramon Rotheta.

Ingredients (2 people) for the recipe Spring rolls stuffed with mushrooms:

  • – For 2 people:
  • 6 sheets of paste for spring rolls
  • 4 mushrooms
  • 2 cabbage leaves
  • 2 sticks of celery
  • 1 tomato
  • 1 onion
  • 1 carrot
  • 20 g bean sprouts
  • sugar
  • 25 ml soy sauce
  • Water
  • olive oil
  • Sol
  • white pepper
  • 5 basil leaves

Preparation of the recipe Spring rolls stuffed with mushrooms:

Cut the celery, cabbage, carrot and mushrooms into strips and stew them in a pan with a trickle of oil. Add the bean sprouts, salt and pepper and cook until al dente. Squeeze.

To make the tomato puree, chop the onion and fry it in a pan with oil. When it turns golden brown, add peeled, sown and sliced ​​tomatoes and season with basil leaves. Season and sprinkle with a pinch of sugar. Cook for 10 minutes.

To make the spring rolls, fold two edges of each of the pasta sheets and place the sauteed vegetables. Wrap them and moisten the last wrap with hot water with a brush to seal well. Fry the spring rolls in a pan with a lot of oil, sealed down. Drain on absorbent kitchen paper.

Serve the spring rolls with tomato and basil puree. Accompanied with soy sauce.


Spring rolls are not always served with their salty content, there are versions of sweet spring rolls.

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I will see you on another recipe.
David from 55000 Recipes

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