Sweet and sour crispy rolls

SWEET and SOUR CRISPY ROLLS 00988 INGREDIENTS for 4 PEOPLE 1 tablespoon balsamic vinegar, 1 tablespoon granulated sugar, 20 cl vegetable broth, 2 tablespoons ketchup 1 tablespoon soy sauce, 1 tablespoon liquid honey, a tablespoon of starch, a shallot, a clove of garlic, 2 carrots, leek (white part only), 2 spring onions, a tomato (or a red pepper), 50 g of bean sprouts, 3 tablespoons of soybean oil, a tablespoon of sesame oil, 8 sheets of pasta brick, frying oil, salt, pepper.

In a nonstick saucepan take lightly caramelize the sugar and vinegar.

Add the broth, ketchup, soy sauce, honey, a sprinkling of pepper and bring to a boil.

Dilute the cornflour in a tablespoon of water, pour into saucepan and, continaundo, let thicken.

Then keep aside.

Peel and chop the shallots and garlic.

Wash the carrots and carrots; wash the leek and spring onions, wash the tomatoes, remove the seeds: cut all vegetables into thin sticks lulienne type.

Wash the bean sprouts.

Fry the chopped shallot and garlic in a tablespoon of soy oil in a wok.

Add the vegetables and let them jump a minute over high heat.

Add the sesame oil, salt and pepper.

With a brush roll on the sheets of pasta brick the remaining soybean oil.

Put the vegetables and close the outer flaps inward and then always coil them as of spring rolls.

Let them FRY in a skillet on high 5 minutes and broths rigirateli tornandoli 2/3 times.

Drain them and place on a plate lined with paper towels.

When serving, accompaganate with sweet and sour sauce tepid or cold.