Kai Plum's spring rolls

Name: Kai Plum's spring rolls
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 16 leaves deep-frozen spring roll dough (1 pack=500 g= 40 pieces; 21,5 x 21,5 cm); 200 g Turkey escalope; 4 large shrimps (without head and shell); 2 Shallots or small onions; 1 Garlic clove; 1 medium-sized carrot; 100 g Celeriac; 100 g Sweet peas; 1 Spring onion; 50 g Bamboo shoots in strips (from the can); 50 g Bean sprouts; 1 knife tip Vegetable broth (instant); 1 TABLESPOON + 1/2 l oil (e.g. peanut oil); 1 TABLESPOON sweet soy sauce; 100 ml sweet-sour Asian sauce; 8 Wan-Tan dough sheets; 7-10 Tbsp spring onion and carrot

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

16 leaves deep-frozen spring roll dough (1 pack=500 g= 40 pieces; 21,5 x 21,5 cm)
200 g Turkey escalope
4 large shrimps (without head and shell)
2 Shallots or small onions
1 Garlic clove
1 medium-sized carrot
100 g Celeriac
100 g Sweet peas
1 Spring onion
50 g Bamboo shoots in strips (from the can)
50 g Bean sprouts
1 knife tip Vegetable broth (instant)
1 TABLESPOON + 1/2 l oil (e.g. peanut oil)
1 TABLESPOON sweet soy sauce
100 ml sweet-sour Asian sauce
8 Wan-Tan dough sheets
7-10 Tbsp spring onion and carrot

Directions

1
Defrost the spring roll dough at room temperature. Cover the dough with a damp cloth. Wash turkey and prawns, dab dry and cut into cubes. Peel shallots and cut them into fine slices. Peel garlic and chop finely. Peel and wash carrot and celery and cut into fine strips.
2
Wash sugar snap peas and also cut into fine strips. Clean and wash spring onions and cut them diagonally into rings. Drain the bamboo shoots, wash the bean sprouts. Bring 100 ml water to the boil, dissolve stock in it. Heat 1 tablespoon of oil in a wok or pan. Sauté the shallots in it until golden brown, remove. Fry the diced turkey in the cooking fat for 2-3 minutes, turning it over. Add shrimps, prepared vegetables and garlic and fry briefly. Deglaze with broth and steam for 2-3 minutes. Drain vegetable-meat mixture on a sieve. Mix with soy sauce and 1 tablespoon of Asian sauce and let it cool down. Place 2 sheets of spring roll dough on top of each other.
3
Add shrimps, prepared vegetables and garlic and fry briefly. Deglaze with broth and steam for 2-3 minutes. Drain vegetable-meat mixture on a sieve. Mix with soy sauce and 1 tablespoon of Asian sauce and let it cool down. Place 2 sheets of spring roll dough on top of each other. Cover the lower third with one Wan-Tan dough sheet each. Spread the vegetable-meat mixture and shallots on top. Roll up the dough sheets into small packages. Heat 1/2 litre oil in a wok or pot to 175 °C. Fry the spring rolls in portions for about 5 minutes until golden brown. Drain rolls on kitchen paper, arrange and garnish with spring onion and carrot. Add the rest of the Asian sauce
4
Spread the vegetable-meat mixture and shallots on top. Roll up the dough sheets into small packages. Heat 1/2 litre oil in a wok or pot to 175 °C. Fry the spring rolls in portions for about 5 minutes until golden brown. Drain rolls on kitchen paper, arrange and garnish with spring onion and carrot. Add the rest of the Asian sauce
5
Spring roll and Wan-Tan dough is available in Asian markets or large supermarkets