Traditional Mini Spring Rolls

Summary

Ingredients

• 2 tablespoons oil
• 2 cloves garlic, finely chopped
• 2 teaspoons ginger, peeled and grated
• 100 g pork, finely chopped
• 100 g chicken, finely chopped
• 60 g shrimp (s), peeled and without casin, finely chopped
• 2 stalks celery, finely chopped
• 6 chestnuts (water chestnuts), finely chopped
• 4 shallot (s) or spring onions, finely chopped
• 90 g Chinese cabbae, cut into fine strips
• 1 small carrot (s), finely chopped
• 2 teaspoons cornstarch
• 2 tablespoon oyster sauce
• 2 tablespoon poultry stock
• 1 teaspoon oil, sesame oil, dark
• 20 dough sheets for spring rolls (11.11.5 cm) thawed
• 2 teaspoons cornstarch, mixed with tablespoons water
• 1 liter vegetable oil, for deep-frying
• 1 tablespoon soy sauce

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Instructions

1. Heat 1 tablespoon of oil in a wok or pan at medium temperature and sauté the garlic and ginger in it for 1 minute. Add the pork, chicken and prawns and stir-fry until the mixture takes on color after 3 minutes. Keep warm in a bowl.
2. Add 1 more tablespoon of oil to the wok and reheat over medium heat. Add the celery, carrots, water chestnuts, shallots or spring onions and Chinese cabbage and stir for about 2 minutes until the ingredients are soft. Mix the cornstarch, oyster sauce, soy sauce and poultry stock in a bowl. Pour the mixture into the wok and bring to the boil, reduce the temperature to medium heat and reduce the sauce for 1-2 minutes. Remove from heat and let cool down thoroughly. Add the cooled pork mixture and sesame oil and mix everything well.
3. Separate the spring roll pastry sheets from each other, place them on the work surface and cover with a damp kitchen towel. Moisten the edges with a mixture of starch and water. Place one corner in the middle and put 1 tablespoon of the filling on top, fold the side corners over the filling and roll up from below. Brush the edges with the starch mixture and press down firmly. Place the seams down on a board and cover with a damp kitchen towel. Do the same with the remaining pastry sheets. Heat the oil in a wok or deep pan to 190 ° C. The temperature is reached when bubbles form around a piece of bread and turn a golden color.
4. Add the spring rolls in portions and bake for 1 minute until golden brown. Remove with a slotted spoon and drain on kitchen paper.
5. It goes well with a quick sweet and sour sauce.

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