Thai spring rolls (celebrity recipe)

Ingredients

Directions

1. 1

   Defrost the spring roll dough at room temperature in the packaging. Peel and wash the carrots. Clean, wash and shake dry Chinese cabbage and spring onions. Cut carrots, Chinese cabbage and spring onions into fine sticks. Peel and finely dice onions and garlic. Wash sprouts and dab dry.

2. 2

   Drain the bamboo. Heat oil in a pan. Brown the minced meat and season with curry, salt and pepper. Add soy sauce and heat up again. Remove the minced meat with a skimmer. Fry the carrots in the hot stock, then the onions, garlic, bamboo, bean sprouts, Chinese cabbage and spring onions. Season with spice powder and sweet chili sauce. Let glass noodles steep in boiling water for 2-3 minutes. Carefully drain and cut into small pieces. Add to vegetables. Add minced meat as well, mix well and let cool down. Beat the egg.

3. 3

   Let glass noodles steep in boiling water for 2-3 minutes. Carefully drain and cut into small pieces. Add to vegetables. Add minced meat as well, mix well and let cool down. Beat the egg. Place the dough sheets one after the other on the work surface. Brush the edges with egg, add 1 tablespoon vegetable-meat mixture. Wrap 2 sides and roll up. Brush the seams well with egg and press firmly so that the seams do not open when deep-frying. Heat frying oil to 160 °C, bake the finished spring rolls in portions for 5-6 minutes. Drain on kitchen paper. Tip: The finished spring rolls are easy to freeze

4. 4

   Brush the edges with egg, add 1 tablespoon vegetable-meat mixture. Wrap 2 sides and roll up. Brush the seams well with egg and press firmly so that the seams do not open when deep-frying. Heat frying oil to 160 °C, bake the finished spring rolls in portions for 5-6 minutes. Drain on kitchen paper. Tip: The finished spring rolls are easy to freeze

5. 5

   20 minutes waiting time