Puff pastry spring rolls

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost the dough. Wash the meat, pat dry and cut into fine strips. Peel and chop onion. Sort the sprouts, wash and drain. Clean, wash and thinly slice the mushrooms. Peel and wash the carrot and cut it into fine slices

2. 2

   Fry the meat in hot oil while turning. Fry onion, mushrooms, carrot, sprouts and peas over medium heat for 3-4 minutes. Season with soy sauce and pepper, let cool off

3. 3

   Separate the egg. Cut the dough sheets in half crosswise. Roll out to 12 rectangles (approx. 12 x 15 cm each) on a work surface sprinkled with a little flour and 3 tbsp. sesame seeds. Sprinkle some breadcrumbs on each and add approx. 2 tbsp. filling. Spread the edges of the dough with egg white. Fold sides over the filling and roll up from the narrow side

4. 4

   Place the rolls with the seam facing down on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for 20-25 minutes

5. 5

   Whisk the egg yolk and cream. After about 15 minutes, brush the rolls with it and sprinkle with 3 tbsp. sesame seeds. Serve and garnish with mint if desired. Serve with soy sauce and sweet and sour Asian sauce

Nutrition Facts

KCAL
270 kcal

CARBS
20 g

FATS
15 g

PROTEINS
12 g