Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Cut the onion into half rings
Step 3:
And mushrooms-in small plates.
Step 4:
First fry the mushrooms,
Step 5:
Then add the onion.
Step 6:
Soak a sheet of rice paper in water, put the filling on it, carefully make a roll.
Step 7:
Fry in oil.
Step 8:
Onions and mushrooms for filling need to be washed and cleaned. Onions are cut into half rings, and mushrooms are cut into small plates. Heat a frying pan with vegetable oil, fry the mushrooms first, and then add the onion.
Take a sheet of rice paper, spread it on a flat surface and moisten it with cold water on both sides. After a couple of minutes, when the sheet is soaked, you can spread the filling. The volume of the filling is determined by each hostess for herself — who is bigger, who is smaller — the main thing is that the sheet is rolled into a tight roll.
The resulting rolls need to be fried in preheated oil until a light golden crust. To remove excess fat after frying, the finished rolls should be laid out on a paper towel.
Serve ready-made rice pancakes with sour cream and enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Rice paper - 333 kcal/100g
