Crispy Spring Rolls with Yufka Dough

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

For the filling:

  • 300 g minced pork
  • 1 chilli pepper (s)
  • 1 piece (s) ginger, the size a walnut
  • 1 teaspoon, heaped salt
  • 0.25 teaspoon ¼ pepper
  • 1 teaspoon soy sauce, dark
  • 1 tablespoon rice wine (Shaoxing rice wine) or sherry
  • 2 teaspoons, heaped cornstarch
  • 200 g white cabbae
  • 3 carrot (s)
  • 1 red pepper (s)
  • 1 bunch spring onion (s)

Also:

  • 400 g Yufka pastry sheets
  • 1 tablespoon butter, melt

For the sauce:

  • 2 tablespoon soy sauce, light
  • 1 teaspoon sambal oelek
  • 1 tablespoon tomato ketchup
  • Sunflower oil for frying
Crispy Spring Rolls with Yufka Dough
Crispy Spring Rolls with Yufka Dough

Instructions

  1. Finely chop the chilli pepper and ginger and mix well with the other ingredients for the meat filling. Heat some sunflower oil in a pan and fry the seasoned minced meat until crumbly.
  2. Cut the vegetables into fine strips, fry them in a little oil and season with a little salt and pepper. Mix the vegetables with the minced meat in a bowl.
  3. Tip: The filling can also be prepared a day in advance and stored in the refrigerator overnight.
  4. Cut the Yufka pastry sheets into pieces approx. 20 x 20 cm, place 1 tablespoon of the filling on top and roll up like a spring roll. If triangular Yufka dough sheets are used, they do not have to be cut up beforehand. Place the filled sheets of pastry on a baking sheet lined with baking paper and brush the top with the melted butter.
  5. Bake the spring rolls in the preheated oven at 200 ° C for about 20 minutes until they are crispy and browned.
  6. Mix the ingredients for the sauce together and serve with the spring rolls.

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