Ingredients for 4 persons
#1 · Mayo-Sriracha Sauce
- 130g of Mayonnaise
- 30g of Sriracha Sauce
- 1 Bunch of Coriander
#2 · Vegetables Julienne
- 300g of Zucchini
- 100g of Red pepper
- 100g of Beansprout
- 30mL of Sesame oil
#3 · Assembly
- 8 Baghrirs
Preparation
Difficulty :
Medium
4 persons
20 minutes
#1 · Mayo-Sriracha Sauce
- Rinse, pick and finely chop the coriander
- In a bowl, mix the mayo with the sriracha sauce then add the chopped coriander.
- Adjust seasonning and set aside
#2 · Vegetables Julienne
- Using a mandolin, cut the zucchini into a fine julienne. Don’t use the core of the zucchini for this technique.
- Open, remove seeds and finely slice the red peppers.
- Rince, drain and dry the bean sprouts.
- Using a wok, on high heat, stir-fry the red peppers with the sesame oil. 2 minutes later, add the zucchinis. 2 minutes later, add the bean sprouts.
- Adjust seasonning and set aside.
#3 · Assembly
- Quickly rewarm the baghrirs in a microwave for 30 sec at 600W in order to make them more flexible.
- Garnish with a table spoon of sauce, then vegetables julienne.
- Gently roll and hold using a bambou skewer.
- Immediately serve.
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