Summary

Ingredients

• 500 g minced pork
• 200 g shrimp (s), cooked
• 0.25 ¼ head white cabbage
• 200 g carrot (s)
• 1 onion (s)
• 2 cloves garlic
• 2 cm ginger
• 1 teaspoon five-spice powder (you can also make it yourself from star anise, black pepper, fennel seeds, cinnamon and cloves,
• salt
• 1 pack rice paper for spring rolls
• 3 tablespoon soy sauce, light
• 3 tablespoon oyster sauce or fish sauce
• 1 teaspoon sugar, brown
• 3 tablespoon lemon juice or rice vinegar
• 3 tablespoons water
• 1 chilli pepper (s), red, alternatively 0.5 teaspoon sambal olek
• 2 cm ginger
• 1 clove garlic
• 1 head iceberg lettuce
• 1 bunch mint, fresh
• Oil (peanut and sesame oil)
• possibly coriander green

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Instructions

1. For the filling:
2. Peel and dice the onions. Peel and finely chop the garlic and ginger. Finely slice and wash the white cabbage. Peel the carrots and cut into fine sticks. Heat the peanut oil (I like to mix it with a little sesame oil) in a large pan. Sear the minced meat. Add onions, garlic, ginger, white cabbage and carrots and fry briefly. Season to taste with salt and 5-spice powder. Take the pan off the heat and let it cool down. Chop the cooked prawns and add. I like to add some chopped coriander green to the mixture.
3. Spring rolls:
4. Prepare a bowl of cold water, place a clean tea towel on the work surface, pull the rice paper sheets one by one through the water and place them on the towel. Then put 1-2 tablespoons of the filling on the rice paper and form small packets. The packages must not burst. If necessary, the rice paper sheets can be doubled.
5. The sauce for dipping:
6. Mix the soy sauce, fish sauce, rice vinegar, sugar and water together. Finely chop the garlic and ginger and add. Slit the red chili pepper lengthways, remove the seeds with a spoon and finely chop the chili pepper, add to the sauce (be careful: wash your hands well afterwards!). Season the sauce to taste.
7. Fry spring rolls:
8. In a large pan or in a wok, heat a finger`s breadth of peanut oil and fry the spring rolls until golden. Keep warm in the oven.
9. To eat, place a single ice cream salad on the plate, add a few mint leaves and a spring roll, wrap up and dip into the sauce before each bite.