Beef Spring Rolls
- For the sauce
- 1 red Bell pepper
- 1 garlic
- 2 fresh, red chile peppers
- 5 tablespoons Rice vinegar
- 75 grams sugar
For the rolls: Thaw spring roll wrappers.
Soak noodles in hot water for about 10 minutes. Then drain and chop.
Rinse and shred cabbage.
Peel and thinly julienne carrot.
Peel and mince garlic.
Heat sesame oil in a frying pan or wok, add ground beef and cook for about 2 minutes. Add cabbage, carrots, garlic and noodles. Add sugar and oyster sauce and cook over medium heat for about 3 minutes. Remove from heat and let cool.
Lay wrappers on the work surface. Top each with 2 tablespoons of beef mixture and roll into a 7 cm (approximately 2 3/4 inch) long rolls. Coat the seam of each roll with egg white and press firmly.
Heat cooking oil in a pot or wok. Fry spring rolls in batches, about 3 minutes, each. Remove and drain on paper towels. Place in the oven to keep warm.
For the sauce: Rinse peppers, remove seeds and ribs and chop flesh.
Peel garlic. Rinse chiles, remove seeds and chop flesh.
Puree peppers, garlic and chili peppers with 250 ml (approximately 1 cup) of water, vinegar and sugar. Heat in a small saucepan, bring to a boil over medium heat for about 30 minutes. Cook until sauce is slightly creamy, then season with salt and pepper.
Serve warm spring rolls with sauce.