Summary

Ingredients

• 100 g minced meat
• 1 ½ tablespoon teriyaki sauce
• Oil for searing and deep-frying
• 200 g Gruyère
• 1 small onion (s), finely chopped
• 4 cherry tomato (s), finely chopped
• 30 g jalapeños, preserved, finely chopped
• 20 leaves (spring roll ), 12.5 cm x 12.5 cm
• 2 teaspoons cornstarch
• 2 tablespoon water
• Sauce (Chipotle Sauce)

Print Recipe Pin Recipe

Instructions

1. Season the meat with the teriyaki sauce and fry in a little oil until it is cooked through, pressing the lumps of minced meat apart. Grate the cheese and mix with the finely chopped onion, tomatoes, jalapeños and cooled minced meat. Mix the cornstarch with the water for the glue.
2. Optionally, spread a little chipotle sauce on each of the spring roll leaves, then fill each of them with approx. 1 1⁄2 tablespoon.
3. Fry the spring rolls for about four minutes at 175 ° C and drain well on kitchen paper.