Crispy spring rolls

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Let the dough thaw. Place glass noodles in hot water for 1-2 minutes until they are soft. Drain and cut smaller with scissors. Sort the sprouts, wash and drain.

2. 2

   Clean or peel and wash the vegetables. Cut cabbage and carrots into very thin strips. Cut spring onions into thin rings. Clean, possibly wash and finely chop the mushrooms.

3. 3

   Peel the ginger, grate finely. Wash coriander, shake dry, chop finely. Knead with ground pork, all prepared ingredients, soy and fish sauce and season with approx. 1 tsp salt and pepper.

4. 4

   Lay out the dough sheets. Mix starch and approx. 1 tbsp. water. Place approx. 1 tbsp. of filling on the bottom third of each sheet. It should be placed in such a way that one corner points to the body. Whip the leaves from below over the filling.

5. 5

   Hammer the two outer corners inwards so that the filling does not fall out. Roll up firmly and stick the upper tip of the sheet with the mixed starch. Continue until all ingredients are used up.

6. 6

   Heat the oil in a pot to 180°C (at this temperature small bubbles rise on the wooden handle). Fry the rolls for 2-3 minutes in portions. Drain on kitchen paper. Serve with: Asian sauce and cucumbers.

Nutrition Facts

KCAL
80 kcal

CARBS
12 g

FATS
2 g

PROTEINS
2 g