Crispy spring rolls

Ingredients for 8 servings:

• 750 g minced pork
• 1 stalk(s) leek, cut into fine strips
• 1 medium-sized onion(s), chopped
• 1 bunch of spring onions, cut into rings
• 1 bell pepper(s), cut into small cubes
• 1 large carrot(s), grated (fresh)
• 3 cloves garlic, finely chopped
• 4 tbsp soy sauce (spicy), kecap anise
• 1 tbsp soy sauce (sweet), Kecap Manis
• 3 tbsp fish sauce
• 1 tsp coriander, ground
• 3 tbsp rice wine, or dry sherry
• 1 tbsp chicken broth (instant)
• 2 tsp sambal oelek
• 100 g glass noodles
• 250 g mung bean sprouts (fresh)
• possibly sesame oil, 1 tbsp
• possibly chili sauce, 2 tbsp Thai, hot-sweet
• 3 tbsp oil
• 1 kg vegetable oil or frying fat
• some egg white or water (as glue)
• 1 pack of dough, ready-made large spring rolls (from the Asian store)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil in a large pot, fry the minced meat, and add the onion after a few minutes. Fry until almost no liquid remains in the pot. Then add all the spices and let them simmer slightly. Place the glass noodles in a bowl, pour hot water over them, soak for 2-3 minutes, then pour them into a sieve, rinse with cold water, drain, and cut into smaller pieces using scissors (in a sieve). Turn off the heat and add all the vegetables, except the mung bean sprouts, to the pot. Mix with the minced meat and let everything cool. Finally, stir in the mung bean sprouts. Season with sesame oil and chili sauce as desired. Heat the oil or frying fat. Thaw the spring roll dough, then carefully peel off 1-2 sheets from the remaining dough (always keep the sheets slightly moist; cover with a clean, damp tea towel; they will dry quickly and will then be impossible to roll). Place 1-2 tablespoons of filling on top, brush the edges with egg white or water, roll up, and fry in hot oil until golden brown. Serve with chili sauce or sweet and sour sauce. This is my own creation; we like it spicy, so taste for it first.