Spring Rolls
Ingredients
- Ingredients
- 20 frozen Spring roll dough sheet (for spring rolls, 20 X 20 cm)
- 150 grams cooked, peeled shrimp
- 150 grams ground pork
- 100 grams Mung bean sprouts
- 50 grams Glass noodles
- 1 small carrot
- 4 scallions
- 2 garlic cloves
- 1 egg white
- 3 Tbsps Peanut oil
- 3 Tbsps Fish sauce
- 1 red chili pepper
- ½ tsp salt
- vegetable oil (for frying)
Preparation steps
Thaw the dough sheets. Rinse and drain the mung bean sprouts. Soak the cellophane noodles in warm water for 10 minutes, then cut into 4 cm (approximately 2 inch) long pieces and drain. Peel and rinse the carrot and cut into very fine strips. Rinse and trim the scallions and cut the white and light green parts into small cubes. Peel and press the garlic.
Heat the peanut oil in a wok or deep pan and sauté the garlic and green onion in it briefly. Add the ground meat, mung bean sprouts and carrots and stir-fry for 2 minutes. Add the shrimp and cook for 1 minute together. Fold in the noodles and remove from the heat. Rinse the chile, slit lengthwise, remove the seeds and ribs and very finely chop.
Mix the fish sauce and chile and season with salt.
Place 2 tablespoons of the filling in the center of each dough sheet. Fole in the 2 sides, then roll up tightly. Brush the end of the dough with egg whites and press firmly to secure. Heat the oil and fry the spring rolls in portions until golden. Drain on paper towels and serve immediately, alongside the dipping sauce.
