John Myers
Spicy Spring Rolls
The perfect spicy spring rolls recipe with a picture and simple step-by-step instructions.
(24 pieces!)
- 500 g Beef meat
- 300 g Carrots
- 400 g Bean sprouts
- 1 Large onion approx. 100 g
- 2 Large cloves of garlic
- 1 Red chilli pepper
- 1 piece Ginger approx. 20 g
- 2 tbsp Peanut oil
- 2 tbsp Light soy sauce
- 2 tbsp Sweet soy sauce
- 2 tbsp Sweet chili sauce
- 1 tbsp Light rice vinegar
- 1 tsp 5-Gewürzpulver
- 2 Strong pinches of pepper
- 2 Strong pinches of seasoned salt of the Asian style
- 1 pack Spring roll dough 30 pieces (25 cm * 25 cm / here: from the Asian market!)
- 1 White egg
- 2 cups Peanut oil
- 1 Wok with drain grate
- Sweet chili sauce
- Peel the carrots with the peeler and cut into thin sticks. Bean sprouts, wash and drain well. Peel and halve the onion and cut into thin slices. Peel and finely dice the garlic clove and ginger. Clean, wash and cut the chilli pepper into small cubes. Fry the beef mince in a wok with peanut oil (1 tbsp) until crumbly and remove. Pour peanut oil (1 tbsp) into the wok and add the vegetables (ginger cubes, garlic clove cubes, chilli pepper cubes, carrot sticks and onion slices) one after the other and stir-fry / sauté. Add the beef mince again and serve with light soy sauce (2 tbsp), sweet soy sauce (2 tbsp), sweet chilli sauce (2 tbsp), light rice vinegar (1 tbsp), 5-spice powder (1 tsp), pepper (2 big pinches) and spices -Season the Asian-style salt (2 big pinches) and let everything simmer for a few minutes. Finally fold in the bean sprouts and stir-fry briefly. Thaw the spring roll plates, fill with 2 – 3 tablespoons each, coat the edges with egg white, roll up into rolls (see pictures!), Fry in portions in the wok with hot peanut oil (2 cups), drain on the drainage grid and degrease on kitchen paper. The spring rolls are a delicious starter or they just taste like that. Serve with sweet chili sauce. Tip: The spring rolls can also be frozen well in advance.
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