Spring Rolls with Spicy Cream Cheese Dip
Ingredients
- For the spring rolls
- 100 grams Glass noodles
- 200 grams carrots
- 200 grams Green cabbage
- 200 grams soybean sprout
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 200 grams Ground meat (beef)
- salt
- freshly ground peppers (freshly ground)
- 2 tsps sugar
- 1 egg
- 20 Spring roll dough sheet (store-bought)
- Fat (for frying)
- For the dip
- 2 chili peppers (green and red)
- 300 grams cream cheese
- 2 Tbsps Lime juice
- 1 Tbsp soy sauce
Preparation steps
For the filling: Cook the glass noodles according to the package. Peel carrots and grate coarsely. Finely slice cabbage. Rinse bean sprouts and drain well. Mix all in bowl.
Peel garlic and chop finely. Heat oil in a frying pan (or wok) and fry garlic. Add ground meat and fry until crumbly. Season with salt and pepper and let cool slightly. Drain glass noodles, cut with kitchen scissors into pieces about 4 cm (approximately 1 1/2 inches) long pieces and add to vegetables. Season with salt, pepper and sugar. Mix together with ground meat. Whisk egg slightly.
Place 1 spring roll dough sheet from stack and on work surface. Add approximately 2 tablespoons of filling into center of the sheet and spread across. Baste the edges with egg and wrap dough sheet with filling into rolls. Fry the wrap in hot oil until golden brown (about 5 minutes). Drain on paper towels.
For the dip: Wash chile peppers and finely chop. Mix cream cheese with chile peppers, lime juice and soy sauce.
