Crispy Thai spring rolls with 2 dipping sauces

Ingredients for 8 servings:

• 1 pack of spring roll pastry, frozen, Asia Shop
• 150 g pork fillet(s)
• 1 egg(s), size M
• 4 medium-sized shiitake mushrooms, dried
• 25 g glass noodles, thin
• 70 g Kailan (Chinese broccoli), 2 – 3 stalks
• 1 Pepper, red, long, mild
• 20 g ginger, fresh or frozen
• 50 g mung bean sprouts, fresh
• 3 medium-sized garlic cloves, fresh
• 20 g carrot(s), sliced ​​into silk threads
• 20 g spring onion(s), only the white part, alternatively leek
• 1 tbsp sauce (Kecap Tim Ikan 2) see my recipes
• 1 small chili, green, fresh or frozen
• 3 medium-sized garlic cloves, fresh
• 1 tbsp tapioca flour
• 2 tbsp Sambal Bangkok ala Siu (see my recipes)
• 2 tbsp Arak Masak
• 1 tbsp sesame oil, light
• 4 tbsp sunflower oil
• 3 tbsp chicken broth powder (strong bouillon)
• 1 tsp black pepper, freshly ground
• 2 liters of frying oil, preferably peanut oil, refined
• 6 tbsp Sambal Bangkok ala Siu (see my recipes)
• 4 tbsp Sambal Bangkok ala Siu (see my recipes)
• 1 tsp soy sauce, sweet
• 1 tbsp lemon juice
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

Spicy spring rolls that should definitely be eaten warm.

Thaw the pasta sheets in the package. Meanwhile, wash the chili for the marinade and slice it crosswise into thin rings. Leave the seeds and discard the stem. Squeeze the garlic cloves. Mix all the ingredients for the marinade. Cut the pork fillet into thin strips crosswise and halve these crosswise. Mix with the marinade. Pour hot water over the mushrooms and glass noodles in separate containers. After 10 minutes, drain the noodles and trim them with scissors. After 30 minutes, squeeze the water out of the mushrooms and slice the caps into thin strips. Halve any longer strips. Discard the tough stems. Crack the egg, put 1 tablespoon of the egg white into a small drinking glass, whisk it with 2 tablespoons of water and a pinch of salt, and set aside with a small brush. Beat the remaining egg. Fry with 1 tablespoon of the sunflower oil until scrambled, let cool, and chop finely. Wash the kailan, separate the leaves from the stem. Discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib and cut crosswise into thin rolls. Quarter large leaves crosswise, halve smaller ones, and with very small leaves, only separate the leaf stalk and use the leaf whole. Keep the leaves and stem rolls separate. Remove the stems from the peppers, wash them, cut them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strands. Wash and peel the fresh ginger, cut them crosswise into pieces about 4 cm long. Cut the pieces lengthwise into thin slices and chop them into thin strips. Weigh and thaw frozen goods. Rinse the mung bean sprouts in a sieve, shake dry, sort them, and use them whole. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Wash the carrot, trim both ends, and peel them. Using a julienne grater, grate the carrot into silken threads. Cut the white part of the spring onions into 4 cm long pieces, halve lengthwise, and then slice the halves lengthwise into thin strips. Mix the ingredients for the dipping sauces. To thicken the sauce, dissolve the tapioca flour in the rice wine and stir in the remaining ingredients. Heat the remaining sunflower oil in a wok until very hot, add the meat pieces and the marinade, and stir-fry for 1 minute. Add the kailan 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, kailan leaves, and scrambled eggs and stir-fry for 1 minute. Add the rice wine mixture and chicken stock and stir-fry briefly. Turn off the heat. Season with black pepper and let the filling cool. Remove a sheet from the dough block and place it diagonally in front of you. Moisten all edges with a brush and egg white. Place a tablespoon of filling in the center and fold the bottom end up over the filling. Fold the right and left ends inward. Roll the wrapped filling up, moisten the top end again briefly, and stick it firmly to the finished, raw spring roll. Continue this process until all the filling is used up. Heat the frying oil in a cleaned wok to 180 degrees Celsius. It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Fry the spring rolls in batches in a coarse sieve until golden brown. Divide between two serving bowls, place the dipping sauces in small bowls next to them, garnish, and serve warm as finger food. This recipe makes about 30 rolls with a square pastry shell measuring approximately 12 cm. Restaurants usually serve four rolls as an appetizer. The main meal consists of 8 pieces, 2 different dipping sauces and a small salad.