Crispy, Thai Spring Rolls with 2 Dip Sauces

First of all:

1. The recipe is for approx. 30 pieces with a square dough shell of approx. 12 cm. As a starter, 4 pieces are usually served in restaurants. The main meal is 8 pieces, 2 different dipping sauces and a small salad.

The pastry sheets

1. Let the pastry sheets defrost in the package.

Meanwhile

1. In the meantime, wash the chilli for the marinade and cut across into thin rings. Leave the grains and discard the stem. Squeeze the garlic cloves. Mix all the ingredients for the marinade. Cut the pork tenderloin crosswise into thin strips and cut them in half crosswise. Mix with the marinade. Pour hot water over the mushrooms and glass noodles in separate containers. Strain the pasta after 10 minutes and shorten it with scissors. After 30 minutes, squeeze the water from the mushrooms and cut the mushroom caps into thin strips. Halve longer strips. Discard the tough remains of the stalk. Open the egg, put 1 tbsp of the egg white in a small drinking glass, whisk with 2 tbsp water and a pinch of salt and prepare with a small brush. Whisk the rest of the egg. Fry the scrambled eggs with 1 tbsp of the sunflower oil, allow to cool and chop up.
2. Wash the kai-lan, separate the leaves from the stem. Discard the woody stem. Separate the thin petioles from the leaves along the midrib and cut across into thin rolls. Quarter large leaves crosswise, cut smaller ones in half and, in the case of very small leaves, only separate the petiole and use the leaf as a whole. Store leaves and stem rolls separately.
3. Remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads. Wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into thin strips. Weigh and thaw frozen goods. Rinse the mung bean seedlings in a sieve, shake dry, sort and use whole. Cap the garlic cloves at both ends, peel them and press them through a garlic press. Wash the carrot, cap at both ends and peel. Use a julienne slicer to slice the carrot into silk threads. Cut the white part of the spring onions into 4 cm long pieces, halve lengthways and cut the halves lengthways into thin strips.

The sauces

1. Mix the ingredients for the dipping sauces. For the binding, dissolve the tapioca flour in the rice wine, mix in the remaining ingredients.

Stir-frying

1. Let the rest of the sunflower oil get very hot in a wok, add the pieces of meat including the marinade and stir-fry for 1 minute. Add the kai lan rolls, pepperoni, ginger and carrot threads together and stir-fry for 1 minute. Add the glass noodles, mushrooms and garlic and fry for 2 minutes. Add the spring onions, mung bean sprouts, kai-lan leaves and scrambled eggs and stir-fry for 1 minute. Add the rice wine mixture and the chicken stock and stir-fry briefly. Turn off the heat supply. Season with black pepper and let the filling cool down.

Making spring rolls

1. Take a sheet off the dough block and lay it diagonally in front of you. Moisten all edges with the brush and the egg white. Place a tablespoon of the filling in the center and flip the bottom tip up over the filling. Fold the right and left tips inwards. Roll up the wrapped filling, moisten the upper tip again briefly and stick it well to the finished, raw spring roll. Keep doing this until all of the filling is used up.

Fry and serve

1. Heat the deep-frying oil in the cleaned wok to 180 degrees. It is hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. In a coarse sieve, fry the spring rolls in portions until golden brown. Spread over 2 serving bowls, place the dipping sauces in bowls, garnish and serve warm as finger food.
2. URL for: Sambal Bangkok ala Siu: Sambal Bangkok ala Siu