spring rolls

Ingredients for 6 servings:

• 1 pack of spring roll dough (frozen, approx. 30-40 sheets)
• 500 g minced meat (beef)
• 1 ½ tsp salt
• pepper
• 2 tsp potato flour
• ½ white cabbage
• 2 carrots
• 100 g soy sprouts (fresh or from a jar)
• 100 g glass noodles
• oil
• 1 tbsp flour
• 1 tsp water

Instructions

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

Thaw the dough for about 45 minutes at room temperature. Season the minced meat with salt and pepper. Then mix in the potato flour and let the whole thing stand in the refrigerator for about 15 minutes. Clean the white cabbage and peel the carrots, then cut both into strips. Briefly fry the minced meat in a little hot oil (while still slightly pink), add the cabbage and carrots and fry. Finally, add the bean sprouts and fold in. Soak the glass noodles in lukewarm water for about 10 minutes, then strain. Cook in boiling water for about 10 seconds, then strain again and add to the minced meat and vegetable mixture. Season to taste with a little salt and pepper, if desired. Mix the flour with water to act as a glue. Now carefully remove the dough sheets and add about 2-3 tablespoons of the filling to each one. Fold like an envelope (first fold one end in half, then fold in the sides and roll up the rest). Add a dot of the mixed flour to the other end as glue to prevent the roll from coming apart during frying. Cover the finished rolls with a cloth to prevent them from drying out. Heat plenty of oil in a pan, then fry the spring rolls in batches until golden brown on both sides. Remove, drain on a paper towel, and serve.