Filipino spring rolls with vegetable filling and minced meat or minced meat alternative

Ingredients for 1 servings:

• 3 garlic cloves, chopped
• 1 onion(s), chopped
• 500 g minced meat or minced meat alternative
• 300 g white cabbage
• 300 g broad beans
• 1 small Chinese cabbage
• 200 g carrot(s), grated
• 200 g potatoes, cooked and grated
• 150 g water chestnuts
• 1 pack of spice mix (Mama Sita’s Lumpia Shanghai Mix)
• 1 pack of spring roll pastry (50 sheets)
• some soy sauce
• Cornstarch with a little water or egg white as an adhesive

Instructions

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

Makes 50 spring rolls. Remove the frozen spring roll dough from the package and thaw, wrapped in a tea towel. Avoid allowing moisture to form. Chop and prepare all the ingredients. First, fry the onions and garlic until translucent, then add the minced meat. Once the minced meat is almost cooked, add the cabbage, then gradually the other ingredients. Keep adding the Mama Sita’s. Fry everything until soft and cooked through. Season with soy sauce, if desired. Finally, strain the liquid well. (This liquid can be used for something else; we like to cook glass noodles in it, which absorbs the flavor very well.) Wrap the spring rolls: Leave the thawed spring roll dough still covered in the tea towel and peel off one sheet at a time. Fill the sheet as desired, being careful not to overfill. Brush the last corner with a starch-water mixture or egg white to keep the spring rolls sealed. Always keep the finished spring rolls covered with a tea towel. We freeze a large portion and fry a small portion in a lot of oil.