spring rolls

Ingredients for 3 servings:

• some oil for frying
• some oil for frying
• 150 g pork, beef or chicken cut into very fine strips
• 3 cup(s) mixed vegetables of your choice, cut into fine strips
• 2 cloves garlic, finely chopped
• 1 slice(s) ginger, finely chopped
• 1 tbsp soy sauce, dark
• 1 tbsp red wine
• 1 tbsp oil
• 1 tsp cornstarch (cornflour)
• some salt
• some sugar
• some sesame oil
• 1 pinch(s) of pepper
• 2 cup(s) wheat flour
• cup(s) water
• some vinegar
• some salt, for the dough

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

10 to 12 rolls

For the marinade, mix the soy sauce, wine, oil, cornstarch, salt, sugar, sesame oil, and pepper in a bowl and marinate the meat for 30 minutes. Heat a little oil in a frying pan or wok and brown the meat. Remove the meat from the pan and set aside. Wipe the pan clean and heat a little more oil, fry the garlic and ginger, and add the vegetables in the order they are cooked, stirring. Deglaze with about 5 tablespoons of cold water and cook for 1 to 2 minutes. Add the meat and mix everything well. Then place the mixture in a sieve, drain, and let cool. Sift the flour into a bowl, add the salt and vinegar, and gradually add the water while stirring until the batter is nice and smooth. In a non-stick pan, cook 10 to 12 small crêpes in batches from the batter. Place 2 tablespoons of the mixture on each crêpe and shape into a spring roll. Seal the crepes where they will be folded with a flour and water mixture. Fry the spring rolls in oil until golden brown. Serve with a little soy sauce.