Special spring rolls 'Yan-Kit So' style

Ingredients for 1 servings:

• 20 spring rolls (spring roll wrappers), approx. 22 x 22 cm
• 200 g carrot(s)
• 100 g glass noodles, dry
• 10 shiitake mushroom(s), dried
• 100 g bamboo shoot(s) , from which can
• 100 g soy sprouts, fresh
• 6 garlic cloves, fresh
• 6 spring onions, green
• 1 small chili pepper(s) (Cabe rawit hijau), green
• 300 g lean pork
• 250 g prawn(s), peeled
• 5 tbsp corn oil
• 1 tsp flour (cornflour)
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp Soy sauce (Kecap asin muda), light, salty
• 1 egg(s)
• 2 liters vegetable oil, for frying
• 1 pinch of salt
• 1 pinch(s) sugar, white
• 1 pinch(s) pepper, white
• 1 tsp Soy sauce (Kecap asin muda), light, salty
• 1 tsp rice wine (Arak Masak)
• 1 tsp sesame oil
• 1 pinch of salt
• 1 pinch(s) sugar, white
• 10 pinches of white pepper
• 2 tsp Soy sauce (Kecap asin muda), light, salty
• 1 tsp sesame oil
• 10 tbsp sauce (sweet and sour hot sauce), Thai style No. 4, see my recipes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Filling with meat, shrimp, vegetables and mushrooms

All ingredients, except for the pork and shrimp, should be as dry as possible when used for the spring roll filling. Marinate the pork and shrimp and freeze them slightly in the freezer. Thaw the spring roll wrappers in the package and then remove them. Wash and peel the carrots, cut them into matchstick-like sticks, add salt, and let them draw out the water. Drain after 30 minutes and let the carrot sticks dry on a fresh tea towel. Soak the glass noodles in hot water for about 20 minutes. Strain the water, cut the glass noodles into small pieces with scissors, and spread them out to dry. Soak the shiitake mushrooms in hot water and let them soak. Cut into thin strips. Discard the hard, tough stems. Remove the bamboo shoots from the can and cut them into thin strips. Lay them dry on a tea towel. Rinse the bean sprouts briefly and shake off any water. Pour them onto a tea towel. Squeeze the garlic and slice the spring onions into thin rings. Wash the chili pepper and slice it into thin rings. Use the seeds. Cut the pork and shrimp into thin strips and chop them crosswise. Work the meatball several times with a cleaver, lengthwise and crosswise, until a smooth paste forms. Dissolve the cornflour in the arak and soy sauce and stir it into the paste. Mix in the corn oil, carrot threads, mushrooms, glass noodles, garlic, spring onions, chili rings, bamboo shoots, and bean sprouts. Crack the egg. Separate the egg yolk and egg white. Add the egg yolk to the filling. Whisk the egg white with a pinch of salt and use it to seal the spring roll wrappers. Let the filling rest in the refrigerator for 30 minutes. Carefully remove the spring roll wrappers from the block and place them diagonally on the countertop in front of you. Coat all corners with the egg white. Place 2-3 tablespoons of the filling in the lower third and place the wrapper over the filling from the bottom. Fold the corners on both sides over the spring rolls and roll them up from the bottom up. Heat the frying oil to 200 degrees Celsius. Add 3-4 spring rolls using a shallow sieve and fry until golden brown. Serve hot with sweet and sour sauce and enjoy.