John Myers
Spring Roll
The perfect spring roll recipe with a picture and simple step-by-step instructions.
- 400 Ground beef
- Div. Sprouts
- Rice noodles
- Soy sauce
- 5 Gewürz Pulver
- Sugar
- Rice sheets in summer, spring roll dough in winter
- Ketjab Manis
- Rapeseed oil
- Fry the ground beef over high heat, please do not stew. Quickly add the soy sauce and fresh pepper. Give the desired basic taste with the Ketjap Manis and the five-spice powder. Both are available in the Asia specialist shop. Drain the various sprouts and chop them into not too small pieces. Then mix with the mince and heat briefly. Put the rice noodles in a bowl and briefly pour hot water over them. After a few minutes, pour off the water, cut the pasta with scissors and add to the mixture. Mix everything again. Spread a fresh kitchen towel on the countertop. Soak a piece of rice paper briefly under running water (always one sheet) and place on the kitchen towel. After a few seconds it will be pleasantly soft and shouldn’t tear. Immediately put about 2 tbsp of the mixture on the lower center. Now roll everything gently like a roulade. The cloth can be used as an aid. If the end of the roll does not stick immediately, you can use your wet finger to help. 400 g ground beef makes about 8 rolls. Now lay the rolls down to dry. If you were to deep-fry them immediately, they would squirt powerfully. They can also be frozen well. Heat the rapeseed oil to 170 C and deep-fry the rolls until they are golden yellow; turn at the same time.
- All recipes are published on Amazon as paperback and e-book under “Christian’s Caboose” in two books “Comfortable & Enjoy” and “Invitation to Taste”.
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