Spring roll – the perfect

Ingredients for 10 servings:

• 250 g rice leaves (approx. 20 leaves)
• 200 g carrot(s)
• 200 g white cabbage
• 1 onion(s)
• 4 cloves garlic
• 150 g mushrooms
• 200 g leek
• 250 g soy sprouts
• 1 kohlrabi
• 150 g celery
• 5 cm ginger, fresh
• 200 g chicken breast or pork
• Soy sauce
• Oil (sesame oil)
• curry
• Flour
• Oil for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash and peel the vegetables, and cut or chop into small cubes! Wash the bean sprouts thoroughly and drain. Cut the meat into small cubes. Cut the leek into thin strips, press the garlic, and chop the ginger. Fry everything together in a frying pan or wok until crisp. Empty the ingredients into a sieve and collect the juice for another use. Season well with soy sauce, sesame oil, and curry. Briefly soak the rice paper in lukewarm water until soft. Then place the wet rice paper on a kitchen towel and let it drain. Place 2-3 tablespoons of the filling on the bottom half of the rice cake. Fold the whole thing in half. Brush the sides with a water and flour mixture and fold them in as well. Then finish rolling the roll and deep-fry in oil. If you don’t brush the sides properly, the rolls may open up during frying, so please work thoroughly. This recipe makes exactly 20 large spring rolls. They’re also great for freezing. I serve them with dry rice and a matching spring roll sauce. My family prefers the simple curry ketchup.