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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Tip: The filling can also be prepared a day in advance and stored in the refrigerator overnight.
- 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.
- Bake the spring rolls in the preheated oven at 200 ° C for about 20 minutes until they are crispy and browned.
- Mix the ingredients for the sauce together and serve with the spring rolls.
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