- For the spring rolls
- 20 Spring roll dough sheet (20 x 20 cm, frozen)
- 100 grams Glass noodles
- 100 grams Green cabbage
- 1 small carrot
- 2 garlic cloves
- 2 Tbsps sesame oil
- 250 Ground meat
- 1 Tbsp sugar
- 3 Tbsps Oyster sauce (asian grocery)
- 1 egg white
- 1 l vegetable oil (for frying)
For the spring rolls: Thaw spring roll wrappers.
Soften glass noodles by soaking in hot water for about 10 minutes. Then drain and chop with scissors.
Rinse and trim cabbage, remove thick stalk and ribs and cut into fine strips.
Peel carrot, plane into thin slices, then cut crosswise into thin strips.
Peel garlic and chop finely.
Heat sesame oil in a frying pan or wok, add ground beef and stir fry about 2 minutes over high heat. Add cabbage, carrots, garlic and glass noodles. Season with sugar and oyster sauce spice, cook everything on medium heat for about 3 minutes. Continue to cook, then set aside and let cool.
Lay out sheets of wrappers, place onto each 2 tablespoons filling in the center of the sheets and form into about 7 cm (approximately 2 3/4 inch) long rolls. Coat the bottom of each roll with egg white and press firmly.
Heat cooking oil in a large pot or wok. Fry spring rolls in portions until golden brown for about 3 minutes then drain on paper towel. Place in the oven to keep warm. Serve with sweet and sour hot sauce.
For the sweet and sour hot sauce: Rinse bell pepper, remove seeds and white ribs and chop.
Peel garlic. Rinse, trim and roughly cut red chilies.
Puree or crush in a mortar the bell peppers, garlic and chili peppers. Combine with 250 ml (approximately 1 cup) of water, vinegar and sugar in a small saucepan, bring to a boil over medium heat and cook about 30 minutes. Cook until the sauce has become slightly creamy, season with salt and pepper and serve with spring rolls.