John Myers
Spring Rolls with Beef Meat and White Cabbage
The perfect spring rolls with beef meat and white cabbage recipe with a picture and simple step-by-step instructions.
- 1 pack Spring roll dough sheets 550 g frozen (25 * 25 cm)
- 500 g Beef meat
- 500 g White cabbage
- 300 g Bean sprouts
- 200 g Leek
- 200 g Paprika (red + yellow)
- 4 tbsp Sunflower oil
- 4 tbsp Sweet soy sauce
- 4 tbsp Dark soy sauce
- 2 tsp Salt
- 500 ml Peanut oil
- 1 White egg
- Paper towels
- 1 bottle Sweet chili sauce
- Beef lettuce in a wok with sunflower oil (fry 2 tablespoons 9 crumbly and remove again. Cut the white cabbage into fine strips (tip: use an electric bread machine!). Wash the bean sprouts and drain well. Clean the leek, wash in half lengthways and cut into strips. Wash and cut into fine strips. Heat sunflower oil (2 tablespoons) in a wok, add the vegetables (white cabbage strips, soybean sprouts, leek strips, and paprika strips) and cook for about 15 minutes Season with sweet soy sauce (4 tablespoons), dark soy sauce (4 tablespoons) and salt (2 teaspoons). Thaw spring roll puff pastry in good time. Place the filling (2 – 3 tablespoons) on 1 sheet in the lower third of each. The edges with white egg Brush and fold into spring rolls / roll / make about 27 – 28. The spring rolls one after the other (3 – 4 pieces each) in a wok with hot peanuts Bake uss oil golden-yellow, remove, drain on the wire rack and degrease on kitchen paper. Serve the spring rolls with the sweet chili sauce.
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