Crispy spring rolls

Ingredients for 4 servings:

• 1 pack of HENGLEIN Fresh Strudel Dough (300 g)
• 250 g mixed minced meat
• 1 vegetable onion(s)
• 2 bell peppers, red and yellow
• 200 g sugar snap peas
• ½ jar mung bean sprouts
• 3 tbsp sesame oil
• 1 tsp chili flakes
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Makes about 7 pieces – also available as a vegan version

Preheat the oven to 200°C (top/bottom heat). For the filling, heat 1 tablespoon of sesame oil in a sufficiently large pan. Cut the vegetables into bite-sized pieces and drain the sprouts. Fry the mixed minced meat in the pan until crumbly. Add the vegetables and mix everything together. Sauté for 3 minutes over high heat and season with chili flakes, salt, and pepper. Place the strudel dough sheets upright. Place about 3 tablespoons of the filling in the center of the bottom half. Fold in the sides and carefully roll up the entire strudel dough sheet. Place on a baking sheet lined with baking paper. Repeat with the remaining sheets. Brush the finished spring rolls with the remaining sesame oil. If desired, sprinkle some sesame seeds on top. Bake the spring rolls in the preheated oven on the middle rack for 25-30 minutes until golden brown. Tip: Veggie mince can be used for the vegan version. Per piece Energy kJ/kcal 1059/253 Protein 12.1 g Fat 7.6 g Carbohydrates 32 g