½ cup sake (rice brandy)
½ cup light soy sauce
3 tablespoons sugar
8 rice sheets (approx. 21 x 21 cm)
50 g sugar snap peas - in thin strips
2 spring onions cut into thin strips (about 50 g)
50 g of enoki mushrooms
1 carrot cut into thin strips (about 50 g)
1 tablespoon toasted sesame seeds
150 g Castello Brie organic - into thin strips
Crunchy Asian Spring Rolls
Sauce: Bring sake, soy sauce and sugar to a boil in a saucepan. Cook over high heat for approx. 2 minutes.
Pour the sauce into a bowl and place it covered in the refrigerator approx. 15 minutes or until the sauce is completely cold.
Filling: Lay out a rice sheet. Put a little filling in the middle of the rice sheet. Fold the three tips of the rice sheet, one at a time, covering the filling. Use a few drops of water on the fourth tip and roll the dough tightly around the filling. Repeat for each rice sheet. Cut each rice sheet in half and arrange them on plates with the sauce in small bowls – enjoy them with chopsticks or with your fingers!