spring rolls

Ingredients for 6 servings:

• Dough sheets (large spring roll sheets), frozen
• 500 g minced beef
• 2 tbsp ginger, finely diced
• 1 tbsp garlic clove(s), finely diced
• 1 tsp chili pepper(s), finely diced
• 1 onion(s), red, diced
• 2 spring onions
• 5 leaves of Chinese cabbage
• 2 carrots
• 150 g soy sprouts
• 2 tbsp soy sauce
• 1 tbsp rice wine (Mirin) or alternatively sherry
• salt and pepper
• Sugar
• 1 tbsp chili sauce, hot
• 2 tbsp oil, neutral
• 2 tbsp oil (sesame oil) from roasted sesame seeds
• chili sauce, sweet

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

from the oven

Thaw the pastry sheets, remove them from the package, and cover with a damp cloth. Stir-fry the minced meat in hot oil (mix both types 1:1) in a wok until crumbly, adding the ginger, garlic, chili, and diced red onion. Once the meat is no longer raw, stir in the sliced ​​spring onions, finely sliced ​​Chinese cabbage and carrot, and finally the bean sprouts. Mix everything together and season with soy sauce, chili sauce, mirin, salt, pepper, and sugar. Place the filling in a sieve and let it cool, collecting the cooking liquid in a bowl. Wrap the thoroughly drained filling in the pastry sheets and place the spring rolls seam-down on baking paper. Mix neutral oil with sesame oil again and brush the spring rolls with it. Bake in a preheated oven at 200°C for 15-20 minutes until crispy brown. Meanwhile, return the cooking liquid to the wok, season with more seasoning if desired, and thicken with cornstarch. Serve the spring rolls with this and sweet chili sauce.