Vegetable roll

00699 ROULADE with VEGETABLES INGREDIENTS for 4 PEOPLE 100 g of green beans, 100 g of carrots in the deck, 200 g potato, an onion, a clove of garlic, 4 tablespoons of peanut oil, one or 2 teaspoons curry powder, a pinch of chili powder, 1 tablespoon chopped fresh cilantro, 4 sheets of pasta brick, salt and pepper.

Check the beans.

Peel and cut the carrots and potatoes to dadaini.

Cook the vegetables steam for about 5 minutes.

Peel and chop the onion and garlic.

Brown them with 2 tablespoons of hot oil.

Add the vegetables, add salt, pepper and sprinkled with curry powder and chilli.

Continue cooking at moderate heat for 3 minutes.

Add the cilantro and then let cool.

Lay the sheets of pasta brick and cut each into 3 triangles: brush with oil on both sides.

Spread a tablespoon of filling at the base of each triangle, then pieces fold them several times so as to form of spring rolls.

Heat oil for deep-frying to about 190°: immerse the rolls in groups of four.

When cooked, place on a plate covered with paper towels.

To fry once, serve immediately.