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Ingredients
Spring Rolls with Meat Filling
- Ingredients
- 12 leaves Spring roll dough sheet (frozen)
- 150 grams Pork cutlet
- 1 scallion
- 1 garlic clove
- 1 carrot
- 100 grams mixed Mushrooms
- 1 Tbsp Mung bean sprouts
- 1 Tbsp soybean oil
- 1 Tbsp Oyster sauce
- 1 Tbsp soy sauce
- 1 pinch sugar
- freshly ground peppers
- egg whites (for brushing)
- vegetable oil (for frying)
Thaw the dough sheets covered with a damp cloth to prevent them from drying out.
Cut the pork into very small strips. Rinse and trim the scallions and cut into thin rings. Peel the garlic and chop finely. Peel the carrot and cut into thin slices. Trim the mushrooms and cut into strips. Rinse the sprouts, drain and chop coarsely. Cook the meat in hot oil, add the garlic and scallions and continue to cook briefly. Stir in the prepared vegetables and mushrooms and continue to fry for 2-3 minutes. Season with soy sauce, oyster sauce, sugar and pepper. Let cool, then taste the filling to check for seasoning. The mixture should be as dry as possible, otherwise drain the excess liquid.
Lay a dough sheet on the work surface. Spread 1 tablespoon of filling on the lower third, fold in the sides and roll up tightly. Brush the edge with egg white and press well to seal. Continue to make all 12 rolls in this manner. Heat the oil in a frying pan and fry the rolls in portions until golden brown. Drain on absorbent paper, then serve immediately.