Spring Rolls with Spicy, Sweet and Sour Sauce
Healthy, because
Even smarter
Nutritional values
These Asian spring rolls with minced meat filling are a healthy snack or an ideal starter. The meat scores with a lot of muscle strengthening protein and blood-forming iron. The sauce with the paprika and the chilli pepper provide many pungent substances that boost the metabolism and have an anti-inflammatory effect.
Veggie variant: Instead of minced beef, you can also use finely chopped tofu or cooked lentils for the spring rolls. You can replace the oyster sauce with soy sauce.
(Percentage of daily recommendation)
| Calorie | 13,221 cal. | (630 %) | ||
| Protein | 1,341.63 g | (1,369 %) | ||
| Fat | 835.77 g | (720 %) | ||
| Carbohydrates | 111.05 g | (74 %) | ||
| Sugar added | 21.86 g | (87 %) | ||
| Roughage | 1.99 g | (7 %) |
| Vitamin A | 1,934.28 mg | (241,785 %) | ||
| Vitamin D | 28.35 μg | (142 %) | ||
| Vitamin E | 42.08 mg | (351 %) | ||
| Vitamin B₁ | 4.83 mg | (483 %) | ||
| Vitamin B₂ | 13.2 mg | (1,200 %) | ||
| Niacin | 641.01 mg | (5,342 %) | ||
| Vitamin B₆ | 24.98 mg | (1,784 %) | ||
| Folate | 507.05 μg | (169 %) | ||
| Pantothenic acid | 70.97 mg | (1,183 %) | ||
| Biotin | 0.58 μg | (1 %) | ||
| Vitamin B₁₂ | 85.12 μg | (2,837 %) | ||
| Vitamin C | 93.2 mg | (98 %) | ||
| Potassium | 15,312.4 mg | (383 %) | ||
| Calcium | 1,560.98 mg | (156 %) | ||
| Magnesium | 1,499.72 mg | (500 %) | ||
| Iron | 87.02 mg | (580 %) | ||
| Iodine | 4.89 μg | (2 %) | ||
| Zinc | 179.56 mg | (2,245 %) | ||
| Saturated fatty acids | 188.64 g | |||
| Cholesterol | 5,261.33 mg |
Ingredients
- For the sauce
- 1 Red Bell pepper
- 1 garlic clove
- 2 fresh, red chili peppers
- 5 Tbsps Rice vinegar
- 75 grams sugar
- For the spring rolls
- 20 Spring roll dough sheet frozen, about 20 x 20 cm (approximately 8 x 8 inches)
- 100 grams Glass noodles
- 100 grams Green cabbage
- 1 small carrot
- 2 garlic cloves
- 2 Tbsps sesame oil
- 250 Ground meat
- 1 Tbsp sugar
- 3 Tbsps Oyster sauce (from a jar)
- 1 egg white
- 1 l vegetable oil (for frying)
Preparation steps
For the spring rolls, thaw spring roll wrappers.
Soak cellophane noodles in hot water for about 10 minutes. Drain and cut with scissors to desired length.
Remove cabbage outer leaves and cut out stem and rinse, drain and pat dry and cut into thin strips.
Peel carrot, plane into thin slices and cut into thin strips.
Peel garlic and chop finely.
Heat sesame oil in a frying pan or wok and add ground beef and fry for about 2 minutes over high heat. Add cabbage, carrots, garlic and cellophane noodles. Mix in sugar and oyster sauce and season with salt and pepper. Cook over medium heat for about 3 minutes or until meat and vegetables are done. Remove from heat and set aside and let cool.
Place wrappers on work surface and place 2 tablespoons filling in the center of each and roll up to make rolls, each about 7 cm (approximately 3 inches) long. Brush bottom edges of each roll with egg and press into place.
Heat cooking oil in a deep, heavy skillet or wok. Fry spring rolls in portions in hot oil for about 3 minutes until crispy and drain on paper towels. Serve with cucumber slices, lettuce and tomato slices and serve with spicy, sweet and sour sauce.
For the sauce, rinse peppers, drain and wipe dry and cut in half and remove seeds and ribs and chop.
Peel garlic. Rinse chile peppers, drain and wipe dry and cut in half lengthwise and remove seeds and coarsely chop.
Puree or use a mortar and pestle to crush bell peppers, garlic and chile peppers and mix with 250 ml (approximately 9 ounces) water, vinegar and sugar in a small saucepan. Bring to a boil over medium heat and cook for about 30 minutes or until sauce thickens and reduces. Season with salt and pepper.
