Spring rolls à la Mama

Ingredients for 5 servings:

• 500 g minced meat
• 4 carrots
• 1 ½ zucchini
• ½ Hokkaido pumpkin(s)
• 1 onion(s)
• 2 garlic cloves
• some salt and pepper
• some sunflower oil
• 2 packs of dough (spring roll dough) from the Asian market, frozen
• 1 egg yolk

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Filipino spring rolls with vegetables and minced meat, makes about 30 rolls

Thaw the spring roll dough in the refrigerator. After unwrapping, store it in a damp kitchen towel to prevent it from drying out. Carefully separate the individual sheets, one at a time. Fry the minced meat in a little oil in a frying pan or saucepan. Finely chop or coarsely grate the vegetables. Fry the garlic in oil in a wok or frying pan, then add the vegetables. After frying, drain the minced meat in a sieve and then mix it with the vegetables. Season the vegetable and minced meat filling to taste. Beat the egg yolk in a small bowl until runny. Place the spring roll dough in a trapezoid shape. Place a teaspoon of the vegetable and minced meat filling in a sausage shape, just below the center, on the spring roll sheet, then roll the filling up to the center using the bottom corner of the sheet. Then fold the left and right corners into the center, hold firmly, brush egg yolk onto the top free corner, and roll up the roll. Repeat this process until the filling is completely rolled up. Then fry or deep-fry the spring rolls all around in plenty of oil until golden brown.