Thai Spring Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack dough, spring roll dough (small 25x25mm)
- 0.5 ½ white cabbage
- 500 g minced pork
- 2 carrot (s)
- 2 egg (s) (one for the filling, one as glue for the rolls)
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- 5 tablespoon Maggi (Thai Maggi), alternatively soy sauce
- 50 g lass noodles
Print Recipe
Pin Recipe Instructions
- Place glass noodles in hot water, cut white cabbage into fine strips (or simply put them in the food processor), grate carrots.
- Mix the cabbage, carrots, mince, 1 egg with the spices (dough hooks are well suited for this), then cut the soft glass noodles into small pieces (scissors, approx. 2 cm pieces) and mix in.
- Thaw the spring roll dough (takes about 40 minutes), wrap it in a wet towel (the sheets will come apart more easily). Place 1 sheet of pastry in front of you (so that you have a diamond in front of you), place 1 tablespoon of filling in the middle, fold in the sides, roll up the pastry and seal with an egg.
- The whole thing then about 5-15min (depending on the thickness, just take one out if they look good and cut open) fry in oil (deep fryer or pan).
- To freeze the bags, fry them briefly, then you can finish baking them in the deep fryer at some point, you can hardly get them apart after defrosting because the dough becomes sticky and tears.
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