Goose spring rolls

Ingredients for 2 servings:

• 250 g goose meat – leftovers, cooled, including scraped meat, with skin etc.
• 10 sheets of dough (spring roll dough), frozen from the Asian shop
• 1 tbsp sauce (terryaki)
• 3 leaves of Chinese cabbage
• ½ cm ginger, grated
• 1 egg white
• Clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Using leftovers for goose

Blanch the Chinese cabbage and plunge it into ice water. Cut into thin strips and let it dry (it should be very dry). Cut the leftover goose into thin strips. Add the teriyaki sauce and ginger, mix well, and let it stand for a while (it should be at room temperature for further processing). Form the spring rolls: To do this, remove one or two sheets (I often use double sheets because they tear easily otherwise) from the stack (TIP: a hairdryer is a good idea if the dough is frozen together). I leave 3 cm free from the bottom edge and 2 cm from each side, where I place strips of goose and Chinese cabbage. Brush all four edges with egg white. Important: First, fold the sides over the meat. Now roll it and trim off any excess dough. Be sure to stick the top end to the roll with egg white. Fry the rolls either in a pan with plenty of clarified butter or in a deep fryer at 160°C until golden brown. I like to add cranberries (from a jar) to it. Tip: If you don’t want to eat goose again the next day, you can easily trim/scrape the meat and then freeze it. Just make sure it’s brought to room temperature before making the rolls.