Appetizer

Spring Rolls

Name: Spring Rolls
Total time: 60 min
Yield: 3
Ingredients: 2 sheets Spring roll wrappers; 15 g Glass noodles; 35 g Pork mince; 1 Stk Carrots; 35 g Pointed cabbage; 25 g Mung bean sprouts; Shiitake mushrooms 10 g dried; 1 Stk Garlic cloves; 0.5 cm Ginger; 100 g French fries; 0.25 tbsp Sesame oil; 1 Stk Eggs; Sunflower oil 0.25 l for frying; Sweet chili sauce 15 g for serving

Prep time

60 min

Portions

Difficulty

Medium

943

kcal

Nutrition · Per portion

Carbs

21.3 g

Protein

6.6 g

Fat

94.1 g

Ingredients

For 3 portions

Spring roll wrappers
2 sheets
Glass noodles
15 g
Pork minceOr: Chicken poultry
35 g
Carrots
1 Stk
Pointed cabbageOr: White cabbage
35 g
Mung bean sproutsOr: Soy sprouts
25 g
Shiitake mushrooms 10 g driedOr: Shiitake
as needed
Garlic cloves
1 Stk
Ginger
½ cm
French fries
100 g
Sesame oil
¼ tbsp
Eggs
1 Stk
Sunflower oil 0.25 l for frying
as needed
Sweet chili sauce 15 g for serving
as needed

Method

Step by step

1
Soak shiitake mushrooms in hot water for 30 minutes, drain and slice into strips.
2
Briefly soak glass noodles per package instructions, drain and cut into pieces.
3
Cut carrots and cabbage into fine strips.
4
Heat oil in a wok, brown mince until crumbly.
5
Briefly fry pressed garlic and ginger.
6
Stir-fry carrots, cabbage and mushrooms 4 minutes.
7
Add sprouts and glass noodles, season with soy sauce and sesame oil, let cool.
8
Lay out spring roll wrappers, place filling in the center.
9
Fold sides in, roll up tightly, seal seam with egg white.
10
Heat oil to 180°C, fry rolls 4 minutes until golden, serve with sweet chili sauce.

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Appetizer

Spring Rolls

For 3 portions

Step by step

Want to cook this recipe?

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