SPRING ROLLS - PROLJETNE ROLNICE

When we went to our friends' house and they served us these spring rolls, I knew I had to record this recipe for you right away. Actually, this is just a small guide and you can make variations as you wish. You can add ingredients you like, just know that nothing should be too spicy. You will make these rolls yourself on the spot and you will combine the ingredients so that you get different flavors. Nothing should dominate because when you start making them, you yourself will not know what to combine first. This is an unusual dish for us, but it is very interesting to make if you have company coming and if you want to try something new. INGREDIENTS FOR VEGETABLE PLATTER: 1 eggplant 2 peppers - one red and one yellow 2 zucchini PREPARATION: Wash the eggplant and cut it into thin strips. Salt it and let it sit for at least half an hour to release the water. Then rinse the eggplant and place it on a plate. Salt it lightly and add half a tablespoon of olive oil. Mix it well so that the salt and oil get into all the parts and spread it over a large baking tray. Cut the peppers into thin strips and, just like the eggplant, lightly salt it and add half a tablespoon of olive oil. Mix well and spread it over the baking tray. Do the same with the zucchini, keeping in mind that you should not cut the zucchini into too thin strips because they are quite soft and watery. Cut them into slices of approximately 1x1cm. Bake the vegetables at 180 degrees for 30 to 45 minutes. INGREDIENTS FOR THE CHICKEN FILLING: 300 g chicken breast 1 stock cube 2 red onions 1-2 tablespoons of olive oil water PREPARATION: Cut the red onion into small strips and the chicken into small strips. In a pan, put all the ingredients together and enough water to cover the ingredients. Cover and let it simmer gently until the water has completely evaporated and the chicken starts to fry a little. My advice is not to over-fry the chicken, but leave it to be a little softer. INGREDIENTS FOR THE SOY FILLING: 180 g of soy flakes 2 red onions 2 vegetable cubes for soup 2 cloves of garlic PREPARATION: Prepare 180 g of soy flakes, place them in a bowl and pour boiling water over them and let them soften. After 15 minutes, drain the soy through a colander. Prepare 2 red onions and chop them finely. Put 2 tablespoons of olive oil in a deep pan and add the onion. Let the onion fry nicely and when it becomes glassy, ​​add the softened soy. Crumble 2 stock cubes and add a little water, maybe about 150 ml, and simmer the soybeans over low heat for about 20 minutes until they are nicely cooked and the flavors blend. Be careful, the soybeans stick to the pan very easily, so be careful not to burn them. At the end of the stewing, add two mashed garlic cloves and simmer for another minute. INGREDIENTS FOR THE MUSHROOMS: 500 g mushrooms 2 tablespoons olive oil salt 2 cloves garlic PREPARATION: Wash the mushrooms and cut them into thin slices. Put two tablespoons of olive oil in a saucepan and add the chopped mushrooms and salt them. Cover the saucepan and turn on the stove to 7 out of 9. Let the mushrooms release their water and only then remove the lid and simmer until they start to fry nicely. Add two mashed garlic cloves and simmer for another minute. OTHER INGREDIENTS Fry 3 eggs over low heat just until they are not runny. These rolls are better when the eggs are slightly cooked. You can also chop vegetables as desired. I prepared arugula, radicchio, lettuce, cucumber and carrots chopped into thin strips. I also prepared three types of sauce: soy sauce, peanut and coconut sauce and cocktail sauce. You also need rice sheets that look like pancakes or tortillas. Dip the rice sheets in lukewarm water, leave for about 10 seconds, drain and place on your plate. Place all these prepared ingredients over them as desired, wrap the sheet on one side and roll it up as in the video and eat with the sauce of your choice. Don't put too many ingredients in the first few rolls until you get used to rolling.