Deep-fried spring rolls

Name: Deep-fried spring rolls
Cook time: 2 h
Total time: 2 h
Yield: 40
Ingredients: 1 pack of (550 g; 40 pieces; 215 x 215 mm) deep-frozen spring roll dough sheets; 100 g Glass noodles; 300 g White cabbage; 250 g Carrots; 100 g Spring onions; 150 g Mushrooms; 100 g Bean sprouts; 250 g mixed minced meat; 8 TABLESPOONS Soy sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Ginger; 7-10 Tbsp Turmeric; 7-10 Tbsp Coriander; 1 l vegetable oil; 1 Cucumber; 7-10 Tbsp Lime wedges

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 40

1 pack of (550 g; 40 pieces; 215 x 215 mm) deep-frozen spring roll dough sheets
100 g Glass noodles
300 g White cabbage
250 g Carrots
100 g Spring onions
150 g Mushrooms
100 g Bean sprouts
250 g mixed minced meat
8 TABLESPOONS Soy sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Ginger
7-10 Tbsp Turmeric
7-10 Tbsp Coriander
1 l vegetable oil
1 Cucumber
7-10 Tbsp Lime wedges

Directions

1
Defrost the spring roll dough. Put glass noodles in boiling water. Remove the pan from the heat and let the noodles stand for 3-4 minutes. Drain and let drain. For the filling, clean the cabbage and cut it into thin strips from the stalk, wash. Peel and wash the carrots and cut them into thin strips.
2
Clean and wash spring onions and cut them into thin rings. Clean, wash and finely chop the mushrooms. Wash sprouts and drain well. Season prepared vegetables, glass noodles and minced meat with 5 tablespoons of soy sauce, 1 teaspoon of salt, pepper, ginger, turmeric and coriander and knead thoroughly. Place 4 spring roll leaves side by side on the work surface. In the left-hand corner, place 1-2 tablespoons of filling, leaving a 4 cm margin at the tip. Brush the edges with water. Beat the tip over the filling. Turn the corners from both sides towards the middle and roll up to a firm roll. Do the same with the remaining pastry sheets. Heat oil in a pot and bake the spring rolls in portions in hot fat for 4-6 minutes until golden brown.
3
In the left-hand corner, place 1-2 tablespoons of filling, leaving a 4 cm margin at the tip. Brush the edges with water. Beat the tip over the filling. Turn the corners from both sides towards the middle and roll up to a firm roll. Do the same with the remaining pastry sheets. Heat oil in a pot and bake the spring rolls in portions in hot fat for 4-6 minutes until golden brown. Peel the cucumber, first cut it into 5 cm pieces, then into fine strips. Arrange spring rolls and cucumber strips on plates. Sprinkle cucumber with soy sauce. Serve with Asian chilli sauce. Garnish with lime wedges
4
Peel the cucumber, first cut it into 5 cm pieces, then into fine strips. Arrange spring rolls and cucumber strips on plates. Sprinkle cucumber with soy sauce. Serve with Asian chilli sauce. Garnish with lime wedges
5
Tip: The finished spring rolls are easy to freeze. Deep-fry again for eating