Spring Rolls Made from Turkish Yufka Dough Sheets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheets pastry, (Yufka), triangular
- 100 g pork
- 100 g mun bean seedlins
- 20 g mushrooms, fresh
- 40 g onion (s)
- 8 ml soy sauce
- some salt and pepper
- a lot oil
Print Recipe
Pin Recipe Instructions
- You need a deep fryer with enough oil that the spring rolls can submerge, i.e. about 4 cm.
- You cut the pork into small strips with a sharp knife, as if you were scraping spaetzle out of dough. You cut mushrooms and onions into small cubes. Heat some oil in a pan, fry the pork briefly and add onions and mushrooms. After a short wait, mung beans are added. Pour in soy sauce and fry until the fresh mung beans collapse. Season with salt and pepper.
- Then let the mass cool down by taking it out of the pan and spreading it on a cold surface. Hold the pastry sheet under the tap on both sides so that it is completely wet. Then place it on a kitchen towel on the worktop with the point upwards and pile up the prepared mass in a sausage shape on the lower edge, so that a margin of approx. 4 cm remains. Then fold in the sides and roll up. Let sit on the end of the tip for a few minutes and then fry in 180 ° C hot oil.
- Alternative fillings include carrots in strips, Chinese cabbage or chicory, spinach leaves or nuts.
- For your information: A dry sheet of dough breaks, a wet sheet tears very easily. You have to roll carefully and do not have a second try, but small perforated areas on the inside that are covered by outer layers of dough do not disturb. But it`s nice when the ends are tight and don`t break open. If that happens, you have to let the wetted dough sheets swell a little, as they will of course tear even more easily.
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