Spring Rolls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- Dough - sheets (large spring roll sheets), TK
- 500 g minced beef
- 2 tablespoon ginger, finely diced
- 1 tablespoon garlic clove (s), finely diced
- 1 teaspoon chilli pepper (s), finely diced
- 1 onion (s), red, diced
- 2 spring onion (s)
- 5 leaves Chinese cabbage
- 2 carrot (s)
- 150 g bean sprouts
- 2 tablespoon soy sauce
- 1 tablespoon rice wine (Mirin) or alternatively sherry
- salt and pepper
- sugar
- 1 tablespoon chilli sauce, hot
- 2 tablespoon oil, neutral
- 2 tablespoon oil (sesame oil) from roasted sesame seeds
- Chilli sauce, sweet
Print Recipe
Pin Recipe Instructions
- Thaw the pastry sheets, remove them from the package and cover with a damp cloth.
- Fry the minced meat in a wok in hot oil (mix both types 1: 1) until crumbly while stirring, adding ginger, garlic, chilli and the diced red onion. As soon as the meat is no longer raw, mix in the spring onions cut into rings, Chinese cabbage and carrot cut into thin strips, and finally the bean sprouts. Mix everything together and season with soy sauce, chilli sauce, mirin, salt, pepper and sugar. Put the filling in a sieve and let it cool down - collect the frying liquid in a bowl.
- Wrap the well-drained filling in the pastry sheets and place the spring rolls with the end down on baking paper. Mix the neutral oil with sesame oil again and brush the spring rolls with it. Bake in a preheated oven at 200 ° C for 15-20 minutes until crispy brown.
- In the meantime, put the roasting liquid back into the wok, add some seasoning if necessary and thicken with cornstarch. Serve the spring rolls with it and with a sweet chili sauce.
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