Spring rolls
easy
40 mins
40 mins
Ingredients
- 12 leaves deep-frozen spring roll dough (500g/ approx. 40 pieces of 21.5 x 21.5 cm)
- 1 TABLESPOON Sesame seeds
- 5 TABLESPOONS Soy sauce
- 1 TABLESPOON Sesame Oil
- 1 TABLESPOON Sherry
- 1 jar(s) (314 ml; draw-off weight: 170 g) Bamboo shoots in strips
- 50 g frozen peas
- 100 g Chinese cabbage
- 1 small red pepper
- 1 Garlic clove
- 4 long outer leek leaves (leek)
- 1/8 l Oil
Directions
- 1
Defrost twelve deep-frozen leaves of spring roll dough (keep the rest well sealed and freeze again immediately). Cover the dough with a damp cloth to prevent it from drying out.
- 2
For the sauce, roast sesame seeds in a pan without fat. Deglaze with four tablespoons of soy sauce, sesame oil and sherry and allow to cool. Drain the bamboo shoots. Defrost the peas. Clean and wash the Chinese cabbage and peppers and cut into fine strips.
- 3
Mix with peas, bamboo and remaining soy sauce. Peel the garlic clove, press it through the garlic press or chop it finely and stir in. Spread the vegetables on the dough sheets and roll up into small packets.
- 4
Blanch leek leaves briefly in boiling water, rinse with cold water, cut lengthwise into 1/2 centimetre wide strips and wrap around the spring rolls. Fry in hot oil for five minutes while turning.
- 5
Serve with the sesame sauce.
More Delicious Recipes
