spring rolls

Ingredients for 2 servings:

• 15 sheets of spring roll pastry, frozen, from the Asian shop
• 200 g glass noodles
• n. B. Bean sprouts, fresh
• 1 half carrot(s)
• salt and pepper
• 50 g poultry or minced beef, optional
• 1 egg white
• frying oil
• 1 bottle of sweet and sour sauce from the Asian shop
• e.g. peanuts, chopped or almond flakes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Dip with peanuts or almonds

Defrost the spring roll wrappers together in cling film. Fry the meat, let it cool, and chop very finely if necessary. Cook the glass noodles according to the package instructions, then drain. Wash the sprouts and dry them on kitchen paper. Cut the half carrot into very thin, flexible 5 cm strips. Mix everything together and season with salt and pepper. Carefully remove one spring roll wrapper at a time, fill with some of the ingredients, press together slightly, and brush the ends and folded edges well with egg white. Make a tight package and brush all over with egg white to seal. Heat oil for frying and deep-fry the spring rolls. Mix the sweet and sour sauce with chopped peanuts or almond slivers and serve as a dip.