Spring Rolls with Ground Meat Filling
Ingredients
- Ingredients
- 1 Tbsp soybean oil
- 1 Tbsp sesame oil
- 5 grams ginger
- 1 garlic clove
- 200 grams mixed Ground meat
- 2 scallions
- 100 grams carrots
- 200 grams Napa cabbage
- 100 grams Mung bean sprouts
- 1 tsp Sambal oelek
- 1 Tbsp soy sauce
- 2 Phyllo dough (finished product, about 30 x 45 cm)
- salt
- peppers
- vegetable oil
Preparation steps
Peel the ginger and garlic, and finely chop. Heat soybean oil in a wok and saute the ginger and garlic in it. Add the ground meat and fry until crumbly.
Rinse the napa cabbage, cut out the hard stalk and veins, and cut into strips. Season the napa cabbage strips with salt. Grate the carrot. Rinse the mung bean sprouts and let drain. Rinse and trim the scallions, and cut into thin rings.
Add the napa cabbage strips, carrots, scallions and sprouts to the ground meat and fry briefly. Season with salt and pepper, and stir in sambal oelek and soy sauce.
Place the phyllo dough sheets on a damp cloth and cut into quarters. Sprinkle with a little sesame oil. Place about 2 tablespoons of meat-vegetable mixture on each sheet. Fold the sheets and roll up.
Heat oil in a pan and fry the rolls in it in portions until golden. Drain on paper towels and serve.
