Pan of spring rolls

Name: Pan of spring rolls
Ingredients: Samurai sauce; Crispy spring roll pastry; Chives; Cast Iron oven dish; Vietnamese spring rolls; Trivet with legs; Vegetable spring rolls (large)

Getopt with spicy Samurai sauce, pieces of crispy spring roll pastry and chives. Served in a Cast Iron oven dish on a cast iron trivet.Enjoying time together on the terrace? Put the pan on the table to let your guests enjoy together! It’s not only delicious, but also attractive and adds extra conviviality to the terrace. We know: seeing is selling! With these pans, perfect for sharing, you’ll definitely succeed. The pans are used for serving, not for cooking. This way, you work quickly and efficiently.

Ingredients

Samurai sauce

Crispy spring roll pastry

Chives

Cast Iron oven dish

Vietnamese spring rolls

Trivet with legs

Vegetable spring rolls (large)

Preparation

Let the large vegetable spring rolls thaw and deep-fry them in oil until golden brown.
Then deep-fry the Vietnamese spring rolls.
Cut both types of spring rolls into pieces.
Distribute the spring roll pieces in the Cast Iron oven dish.
Garnish with a generous amount of Samurai sauce.
Let the spring roll pastry thaw, roll it up tightly, and cut into thin strips.
Deep-fry the strips until crispy in oil and use as a crispy topping.
Finish the dish with finely chopped chives.