Spring rolls

Name: Spring rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 16 leaves Frozen spring roll dough (approx. 20 x 20 cm; e.g. asian food); 2 Spring onions; 2 medium-sized carrots; 150 g Mung bean seedlings; 1 TABLESPOON + 1/2 l oil; 7-10 Tbsp 200 g "sea sticks" (from Coraya) or surimi (crab meat substitute); 2-3 TABLESPOONS Soy sauce, pepper; 100 ml sweet-sour Asian sauce

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

16 leaves Frozen spring roll dough (approx. 20 x 20 cm; e.g. asian food)
2 Spring onions
2 medium-sized carrots
150 g Mung bean seedlings
1 TABLESPOON + 1/2 l oil
7-10 Tbsp 200 g "sea sticks" (from Coraya) or surimi (crab meat substitute)
2-3 TABLESPOONS Soy sauce, pepper
100 ml sweet-sour Asian sauce

Directions

1
Defrost the dough. Clean, wash and chop the spring onions. Peel and wash the carrots. Cut them into strips. Rinse sprouts.
2
Fry vegetables in 1 tablespoon of hot oil for 3-4 minutes. Dice "sticks" and add. Season everything with soy sauce, 1 tablespoon Asian sauce and pepper. Cool down
3
Place 2 pastry sheets on top of each other. Spread the filling on top. Wrap sides inwards, roll up. Heat 1/2 l oil in a pot or deep frying pan. Fry the spring rolls in it in portions for about 5 minutes. Drain. Serve with the rest of the Asian sauce
4
Preparation time approx. 45 m minutes