spring rolls
Ingredients
- Ingredients
- 500 grams Green cabbage
- 2 Red Bell pepper
- 2 green Bell pepper
- 200 grams soybean sprout
- 100 grams Bamboo shoots
- 50 grams fresh ginger
- 50 grams garlic cloves
- 6 Tbsps sunflower oil
- 50 grams light Sesame seeds
- 2 Tbsps Fish sauce
- 6 Tbsps soy sauce
- 1 bunch cilantro
- 1 bunch scallions
- 4 Tbsps Oyster sauce
- 16 leaves Spring roll dough sheet
- 1 egg
- 1 l Coconut oil (for frying)
- 20 grams black Sesame seeds
- 100 milliliters Chili sauce (Asian)
Preparation steps
Slice the cabbage, remove the stalk and rinse the leaves. Rinse and peel the peppers. Cut the cabbage and peppers into strips. Rinse the sprouts, drain and chop. Peel the ginger and garlic and chop both.
Heat the oil in a pan and fry the garlic and ginger until soft. Add half of the cabbage, then stir in the sprouts, then stir in the peppers.
Add the light sesame seeds and cook. Pour in fish and soy sauces, then set aside.
Rinse the cilantro, shake dry and chop finely. Rinse the scallions, shred finely and mix into the vegetables with the oyster sauce and coriander. Allow to cool.
Spread the cooled mixture onto the spring roll sheets, being careful not to put too much on each. Beat the egg and brush onto the roll edges. Fold the sides and roll up the spring rolls.
Heat the oil in a deep fryer over medium heat. Fry the rolls in portions, then drain on paper towels. Spread the remaining cabbage strips and black sesame seeds on a plate. Arrange the fried rolls onto the cabbage. Serve with the chili sauce on the side.