INGREDIENTS
- – Rice sheets c/n.
- – Akusay o repollo 100 g.
- – Inexperienced onion 1 unit.
- – Grated garlic to style.
- – Grated ginger to style.
- – Carrot 1 unit.
- – Eggplant 1 unit.
- – English sauce.
- – Sesame oil.
- – Soy sauce.
- – Salt and pepper.
- Tomato pesto:
- – Hydrated dried tomatoes 10 items.
- – She.
- – Salt and pepper.
- – Grated cheese 1 tbsp.
- – Olive oil.
- Salsa teriyaki:
- – Soy sauce 100 cc.
- – Sugar 50 g.
- – Sesame seeds.
Vegetable roll with tomato pesto and teriyaki sauce A vegetarian recipe that you’re going to love! I adopted the step-by-step under
PROCEDURE:
1. For the filling, reduce all of the greens into strips and sauté with a bit sesame oil, taste with garlic and ginger.
2. Add the soy and English sauce.
3. For the pesto, place every part in a mixer and course of till it varieties a paste.
4. For the sauce, place every part in a small pot and warmth till the sugar dissolves.
5. To assemble, soak the rice leaves in heat water till they’re malleable, drain on a clear material and fill, first paint with the pesto and greens, shut the ends first and roll up.
6. Serve with the sauce.
