Eggrolls with shrimp and asparagus
Instructions
11130 EGGROLLS with SHRIMP and asparagus INGREDIENTS 4 PEOPLE 2 eggrolls, 150 g shrimp cleaned, blanched asparagus into 4 aqua bolllente, a tomato, a clove of garlic, 1/2 glass of white wine, salt, pepper, olive oil and gently Saute the PROCESS garlic with a little olive oil, and add the prawns and diced tomatoes.
Let stand for a few seconds, and then, wet with wine and let evaporate.
Add the asparagus, cut into small chunks and simmer for a few minutes on low heat.
At the last moment and add salt and pepper, to taste, sprinkle with chopped mixed herbs.
Pour it on pancakes and serve.
