Spring Rolls
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Per portion
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For 3 portions
- Spring roll wrappers2 sheets
- Glass noodles15 g
- Pork minceOr: Chicken poultry35 g
- Carrots1 Stk
- Pointed cabbageOr: White cabbage35 g
- Mung bean sproutsOr: Soy sprouts25 g
- Shiitake mushrooms 10 g driedOr: Shiitakeas needed
- Garlic cloves1 Stk
- Ginger½ cm
- French fries100 g
- Sesame oil¼ tbsp
- Eggs1 Stk
- Sunflower oil 0.25 l for fryingas needed
- Sweet chili sauce 15 g for servingas needed
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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