{"id":3837,"date":"2018-06-22T17:28:09","date_gmt":"2018-06-22T16:28:09","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3837"},"modified":"2016-07-22T17:30:47","modified_gmt":"2016-07-22T16:30:47","slug":"foraarsruller","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2018\/06\/22\/foraarsruller\/","title":{"rendered":"For\u00e5rsruller"},"content":{"rendered":"<p><a title=\"For\u00e5rsruller\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/27852127524\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c5.staticflickr.com\/9\/8787\/27852127524_f097ecf874_m.jpg\" alt=\"For\u00e5rsruller\" width=\"240\" height=\"214\" align=\"right\" border=\"0\" hspace=\"2\" vspace=\"2\" \/><\/a><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script>Friske for\u00e5rsruller er en helt anden oplevelse end dem der kan k\u00f8bes fra frost. De smager godt, er hurtige og lave\u2026 og ogs\u00e5 ret sjove n\u00e5r f\u00f8rst man lige f\u00e5r styr p\u00e5 hvordan de rulles.<\/p>\n<p>Opskriften kan varieres i det uendelige, da det jo reelt bare er en friturestegt beholder til mad.<\/p>\n<p>For\u00e5rsrullerne kan godt fryses inden de bliver friturestegt, men de smager alts\u00e5 bedt n\u00e5r de er helt friske.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser &#8211; sammenkogt fyld<\/strong><\/p>\n<ul>\n<li>2 guler\u00f8dder<\/li>\n<li>2 l\u00f8g<\/li>\n<li>2 spsk fiskesauce<\/li>\n<li>1 spsk soyasovs<\/li>\n<li>1 spsk sukker<\/li>\n<li>1 tsk salt<\/li>\n<li>\u00bd tsk peber<\/li>\n<li>300 gram hakket oksek\u00f8d<\/li>\n<li>3 cm ingef\u00e6r<\/li>\n<li>1 frisk r\u00f8d chili<\/li>\n<li>2 fed hvidl\u00f8g<\/li>\n<li>Stegekombo<\/li>\n<\/ul>\n<p><strong>Ingredienser &#8211; \u00f8vrigt fyld<\/strong><\/p>\n<ul>\n<li>125 gram glasnudler<\/li>\n<li>1 bakke b\u00f8nnespirer (150 gram)<\/li>\n<li>Olie til friturestegning<\/li>\n<li>1 pakke frossen \u201dplader\u201d til for\u00e5rsruller<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Skr\u00e6l guler\u00f8dderne og sk\u00e6r dem i fine sm\u00e5 st\u00e6nger (juliene)<\/li>\n<li>Skr\u00e6l ingef\u00e6ren og riv den<\/li>\n<li>Vask og rens chilien. Sk\u00e6r den herefter i sm\u00e5 stykker<\/li>\n<li>Skr\u00e6l hvidl\u00f8get og pres det sammen med ingef\u00e6ren<\/li>\n<li>Skr\u00e6l l\u00f8get og sk\u00e6r det i stykker<\/li>\n<li>Varm en gryde op til mellem h\u00f8j (7\/9) varme<\/li>\n<li>Kom lidt stegekombo eller olie i bunden af gryden<\/li>\n<li>Svits f\u00f8rst k\u00f8det (evt af flere omgange) og s\u00e6t det til side<\/li>\n<li>Skru ned p\u00e5 mellem (5\/9) varme og kom de sk\u00e5rne gr\u00f8ntsager i gryden<\/li>\n<li>N\u00e5r gr\u00f8ntsagerne er blevet stegt i 4-5 minutter tils\u00e6ttes de \u00f8vrige ingredienser til fyldet<\/li>\n<li>Lad det simre i 15 minutter<\/li>\n<li>Lad nu det varme fyld k\u00f8le godt ned (s\u00e5 er det nemmere at rulle for\u00e5rsrullerne)<\/li>\n<li>Kog nudlerne til de er parate og si dem<\/li>\n<li>Skyl b\u00f8nnespirene<\/li>\n<li>Rul nu for\u00e5rsrullerne med fyldet, b\u00f8nnespirerene og nogle nudler i midten<\/li>\n<li>Frituresteges i ca. 4 minutter i en forvarmet friture med 180 grader<\/li>\n<li>For\u00e5rsrullerne er nu klar og skal serveres straks.<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Friske for\u00e5rsruller er en helt anden oplevelse end dem der kan k\u00f8bes fra frost. De smager godt, er hurtige og lave\u2026 og ogs\u00e5 ret sjove n\u00e5r f\u00f8rst man lige f\u00e5r styr p\u00e5 hvordan de rulles. Opskriften kan varieres i det uendelige, da det jo reelt bare er en friturestegt beholder til mad. For\u00e5rsrullerne kan godt &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2018\/06\/22\/foraarsruller\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">For\u00e5rsruller<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3837","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-ZT","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3837"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3837\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}