spring roll

Ingredients for 6 servings:

• 2 onions
• 500 g minced meat, mixed
• 70 g mung bean sprouts
• 2 carrots
• ½ small white cabbage
• 1 pack of rice paper, dried
• 2 tbsp soy sauce, gluten-free/wheat-free
• ¾ liter of oil
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

gluten-free, egg-free

Finely chop the onion and fry until translucent. Add the minced meat and fry over high heat. Add the mung bean sprouts. Cut the carrots and cabbage into thin strips and fry them too (you should prepare these beforehand). This is best done in a wok. When everything is well browned, add 2 tablespoons of soy sauce. Fry briefly and then season with salt and pepper. The food shouldn’t be too moist, as this will make the rice paper too soft. Dip the rice paper individually in water. The container should be large enough to allow the entire paper to be immersed briefly. Remove the paper and immediately place it on a wet kitchen towel. If the paper is still hard, don’t worry; it will soon loosen up. Place 1 tablespoon of the filling in the center of the rice paper. Fold it in on the left and right sides, folding the top end backward and the bottom end forward. Backwards and forwards are necessary to reinforce both sides of the spring roll—otherwise, they are more likely to tear. Fry in hot oil over medium to high heat for about 2-3 minutes, turning occasionally. Do not fry more than one or two at a time, or they will stick together. Drain on kitchen paper.