Spring roll minced meat filling

Ingredients for 1 servings:

• 500 g minced meat
• 2 carrots
• 1 small head of Chinese cabbage
• 1 small ginger root, approx. 7g with peel
• 3 tbsp soy sauce
• 150 g glass noodles, dry, thin, sliced, from the Asian shop
• 80 g mung bean sprouts, fresh
• 6 spring onions
• 1 tsp, leveled chili powder
• 2 tbsp oil, neutral
• 400 ml water
• 1 pack of spring rolls (spring roll sheets), 215 mm x 215 mm, from the Asian shop

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with glass noodles

Bring water to a boil in a pot. Let the glass noodles simmer for 2-3 minutes. Drain in a sieve, rinse with cold water, and set aside. Peel and roughly chop the ginger, then let it simmer in a small bowl with 1 tablespoon of soy sauce. Peel and finely grate the carrots. Slice the top green leaves of the Chinese cabbage horizontally and cut into thin strips. Slice the spring onions into rings. Heat a pan with 1 tablespoon of oil and fry the minced meat over medium heat until crispy. Then add about half of the ginger and mix. Fry briefly and set the pan aside. Heat the lid of the roasting pan over medium heat with 1 tablespoon of oil. Roast the chili powder and the remaining soy-ginger mixture. Fry the carrots and the finely sliced ​​Chinese cabbage until they collapse slightly. Add the minced meat and mix in. Add the mung bean sprouts and spring onions, mix, and season to taste. Add the cooked glass noodles and season with soy sauce and chili powder, if desired. Let the filling cool thoroughly. Then fill the spring rolls with the filling and prepare according to the package instructions.