Balinese spring rolls alla Dewi Nandana

Ingredients for 6 servings:

• 25 sheets of spring roll pastry, thin, 20 x 20 cm, frozen
• 30 g glass noodles, thin, made of rice, dried
• 150 g shrimp, peeled, raw, frozen
• 150 g minced pork
• 50 g minced beef
• 20 g shrimp, cooked and dried
• 4 g chicken stock powder
• 2 tsp XO sauce, hot
• 2 tsp, leveled umami seasoning
• 1 egg(s), size M
• 12 g garlic clove(s)
• 20 g spice lily (aromatic ginger)
• 50 g carrot(s)
• 2 Pepper, green, long, mild to medium hot
• 1 pepper, red, long, mild to medium hot
• 60 g mung bean sprouts
• 200 g sunflower oil for frying
• n. B. Flowers and leaves for garnishing
• 3 tbsp wheat flour
• 20 tbsp sauce (spring roll sauce for dipping, see appendix)

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Tasty finger food, perfectly complemented by a spring roll sauce from the same chef.

Thaw the pasta sheets in the package. Soak the glass noodles in plenty of lukewarm water for 10 minutes. Trim them to about 5 cm with scissors, drain well, spread out on a fresh tea towel, and let them dry for 10 minutes. Thaw all frozen goods with the meat in the package. Roughly chop the drained shrimp with a cleaver. Place them in a larger bowl along with the ground pork and beef. Coarsely grind the dried shrimp and add them to the meat along with the chicken stock powder, XO sauce, umami seasoning, and beaten egg. Squeeze the peeled garlic cloves. Peel and finely chop the washed lily. Mix the garlic, lily, and glass noodles evenly with the meat. Let the mixture mature in the refrigerator for 30 minutes. In the meantime, wash and dry the vegetables. Cut the peeled carrot into thin, approximately 5 cm long strips. Cut the peppers off at the stem, halve lengthwise, remove the seeds, and cut diagonally into approximately 2 mm wide strips. Sort the mung sprouts, removing any green caps. Mix the wheat flour with a little water in a glass jar to form a thin glue. Keep a small, approximately 1 cm wide brush ready. Open the package of dough sheets and peel 3 to 4 sheets at a time from the block. Then separate the sheets one by one. Place a dough sheet diagonally in front of you. Place 2 tablespoons of the meat mixture next to each other below the center. Flatten slightly, add 3 carrot strips, 3 green pepper strips, and 2 red pepper strips. Arrange approximately 10-12 sprouts on top. Brush all corners and the right and left sides of the meat with the glue. Place the bottom leaf tightly over the meat. Place the left and then the right leaf sides on top. Make sure the right and left sides are facing up. Press the sheet onto the adhesive to the right and left of the meat. Then roll the meat package tightly upwards and keep it ready with the end facing down. Continue this process until all the meat mixture or the dough sheets are used up. Heat the sunflower oil in a large pan to 190 degrees Celsius. Add 4 to 5 rolls at a time and fry until light brown on all sides. Remove from the pan and dry on kitchen paper. Continue this process until all the spring rolls are finished. Serve lukewarm with the sauce as a dip and enjoy as finger food. Note: This recipe yields 18 to 21 spring rolls. Appendix: For the spring roll sauce, see: https://www.chefkoch.de/rezepte/4346301732877705/Balinesische-Springrollsauce-alla-Dewi-Nadana.html