Spring rolls à la Kerstin

Ingredients for 20 servings:

• 1 pack of spring roll pastry sheets, 40 pieces
• 400 g mung bean sprouts or soybean sprouts, fresh
• 300 g minced meat (beef)
• 250 g mushrooms, fresh
• 1 large bell pepper
• 3 large carrots
• 1 bunch of spring onions
• 1 clove(s) garlic
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• e.g. salt and pepper
• some sesame oil
• some oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Thaw the dough sheets according to the instructions. Clean the vegetables, slice the mushrooms and then cut them into pieces, finely strip the bell peppers and carrots, and thinly slice the spring onions. Chop the garlic. Brown the minced meat until crumbly, season with salt and pepper, and add the garlic. Transfer to a bowl and add the soy sauce and oyster sauce. Sauté the mushrooms, bell peppers, and carrots separately and add them to the minced meat. Add the mung beans and spring onions and mix well. Season with salt and pepper if desired. Since the spring roll filling releases liquid, I always use two sheets of dough on top of each other for each spring roll. Place the sheets diagonally in front of you. Layer the filling on the bottom end, place the bottom end on top of the filling, fold the sheet in half from the right and left, and roll tightly. Brush the top end with water and press down firmly. Bake the spring rolls in the deep fryer or pan until golden brown. I’ve also made them in the oven. Brush the rolls with oil. This batch makes 20 spring rolls.