Summary

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

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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.