Spring rolls

Name: Spring rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 20 g Glass noodles; 80 g Mushrooms; 2 Spring onions; 1 thick carrot; 1 Shallot; 1 Garlic clove; 100 g Ground pork; 4-6 Tbsp oil for frying; 100 g Deep-sea crab meat; 1 TABLESPOON Soy sauce; 1 TABLESPOON sweet sherry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 stem(s) Coriander; 2 stem(s) Peppermint; 8 (approx. 100 g) round sheets of rice paper; 1 Egg

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

20 g Glass noodles
80 g Mushrooms
2 Spring onions
1 thick carrot
1 Shallot
1 Garlic clove
100 g Ground pork
4-6 Tbsp oil for frying
100 g Deep-sea crab meat
1 TABLESPOON Soy sauce
1 TABLESPOON sweet sherry
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 stem(s) Coriander
2 stem(s) Peppermint
8 (approx. 100 g) round sheets of rice paper
1 Egg

Directions

1
Pour boiling water over glass noodles and let them swell for 3-5 minutes. Pour off and drain. Wash and clean the mushrooms and spring onions. Clean and peel the carrot. Dice vegetables finely or cut into strips.
2
Peel and finely chop the shallot and garlic. Heat 1 tablespoon of oil and fry the minced meat in it. Add shallot, garlic and vegetables and fry for about 3 minutes. Fold in crabs and glass noodles.
3
Season with soy sauce, sherry, salt, pepper and sugar. Wash herbs, dab dry, pluck leaves from the stems, chop and add. Moisten the rice paper sheets individually and let them soak through a little.
4
Brush the edges with whisked egg. Place two tablespoons of filling in the middle of each. Leave an approx. 3 cm wide edge on the left and right, and an 8 cm wide edge on the top and bottom. First fold the sides over the filling, then roll them up from below and press the edges together.
5
Fry the spring rolls in the remaining fat until golden brown all around. Asian sauces such as sweet chilli sauce or sweet and sour sauce taste good with it.