Big Mac spring rolls

Ingredients for 5 servings:

• 500 g minced beef
• 300 g glass noodles
• 1 jar gherkin(s), sliced
• 300 g cheese, grated
• 1 pointed cabbage
• 1 class jar Miracel Whip, light
• 150 g mayonnaise
• 200 ml dressing (French dressing)
• 1 tbsp ketchup
• 1 tbsp, heaped onion(s), dried
• 1 tbsp sugar
• n. B. Salt
• e.g. paprika powder
• n. B. garlic
• 20 sheets of rice paper, for spring rolls
• Oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

First, fry the minced meat with paprika, salt, and garlic until very hot and very finely chopped. Grate the pointed cabbage into very fine strips and cut a third of the cucumber into small cubes, pat dry, and add to the minced meat. Fry everything for another 5 minutes. Meanwhile, cook the glass noodles and then fold them in. Let them cool, then mix with the cheese. The rice paper for the spring rolls needs to be moistened with water to make them easy to handle. Just test it out; you’ll quickly get the hang of it. The filling is then rolled into the dough quite tightly, with as little air trapped as possible. The sauce is best prepared a few hours in advance. To do this, mix together the French dressing, Miracle Whip, mayonnaise, ketchup, onion, salt, sugar, and a dash of cucumber juice with the remaining finely diced cucumber. After the spring rolls have been fried until golden brown, you can enjoy this special party snack!